Cheese on the Woodwind

[ron forst]

Waiting on delivery, do any of you guys cold smoke on the WW? would it even work? my thought was even the lowest temp would be too high.Thinking to just use the amazin smoker

 

[gmc2003]

I would play it safe, and stay with the amazn.

Chris

 

[dirtsailor2003]

Yeah, you need to keep your pit temp below 70° for hard cheeses. Lower for softer cheeses.

 

[wanna-be-smoker]

Waiting on delivery, do any of you guys cold smoke on the WW? would it even work? my thought was even the lowest temp would be too high.Thinking to just use the amazin smoker

i have not yet but folks on a facebook group in have and it seems like they place the tube/wedgie or whatever you use. it needs some airflow to stay going so they place it near the chimney then remove the ash cup and open the ash dump and it seems to work well

 

[bregent]

i have not yet but folks on a facebook group in have and it seems like they place the tube/wedgie or whatever you use. it needs some airflow to stay going so they place it near the chimney then remove the ash cup and open the ash dump and it seems to work well

That's what I did with my DLX. I even strapped a variable speed muffin fan under the ash cup to improve air flow. In the end, you can probably build a cardboard box cold smoker that works better. I found I prefer my vertical smoker and with the AMNPS connected through about 8' of ducting.

 

[wanna-be-smoker]

there is a guy in a group that i belong to that has been testing a Savannah stoker controller on his camp chef SE and it seems to be very programmable to get the most out of your smoker and it has a fan only mode. I am tempted but at the price (around 180$) i would want it to be WIFI but it is a sweet controller that after some tweaking will make your unit very efficient