Clean, Cool Smoke via Thermodynamics
In over 40 years of producing smoked cheese, until now the basic principles of thermodynamics were understood, but not the complexities. Not knowing why , but it was known that it was what was needed to produce an exceptional product.
Smoke was cooled and cleaned as much as possible by whatever means and the cheese, or other product, was smoked to a desired taste and color. As I am a layman, the following is an attempt to explain it in layman’s terms.
Heat always flows from the higher-temperature substance, in our case, smoke, to the lower-temperature substance, including the fire box, the piping to the product chamber, the product chamber itself, and the product.
Note: A large surface area is ideal in order to cool, collect, and remove as many impurities as possible before entering the food chamber
.
Fact: A cold product will accumulate more impurities than a warm one, therefore, when cold smoking; cold smoke as close to ambient temperature as possible, this includes both the product and the smoke. This procedure will then allow longer smoking periods without an off taste.
Photo examples in my blog. http://smokingfoodwithmrt.com/smoke-direct-vs-indirect
When cold smoking, use a product and smoke, as close to ambient temperature as possible, the heavy impurities will collect on all the surfaces rather than being drawn primarily on the cooler product being smoked. The narrow difference in temperature also prevents the accumulation of moisture, whether visual or not, on the products surface, which would then collect more impurities, picture moisture collecting on the inside of a cold window. Warm moist air being exposed to a cold window produces condensation. This explains why those smoking a cold product using warm smoke will experience a stronger smoke flavor in a shorter amount of time than those smoking for longer periods with a product and smoke closer in temperature to each other.
Although the timing will differ, this should help explain how different colors and densities of smoke can be used in your favor to smoke unlimited products.
Note: Smoke flavor should meld with the flavors of the product being smoked, not overpower them.
Related threads:
http://www.smokingmeatforums.com/t/139474/understanding-smoke-management-updated-12-08-14
http://www.smokingmeatforums.com/t/...-have-a-new-smoker-how-to-optimize-your-smoke
http://www.smokingmeatforums.com/t/123130/mr-ts-smoked-cheese-from-go-to-show-w-q-view
http://www.smokingmeatforums.com/t/123840/my-cold-smoking-options-w-q-view
http://www.smokingmeatforums.com/t/...r-smoke-when-smoking-cheese-or-other-products
Tom
In over 40 years of producing smoked cheese, until now the basic principles of thermodynamics were understood, but not the complexities. Not knowing why , but it was known that it was what was needed to produce an exceptional product.
Smoke was cooled and cleaned as much as possible by whatever means and the cheese, or other product, was smoked to a desired taste and color. As I am a layman, the following is an attempt to explain it in layman’s terms.
Heat always flows from the higher-temperature substance, in our case, smoke, to the lower-temperature substance, including the fire box, the piping to the product chamber, the product chamber itself, and the product.
Note: A large surface area is ideal in order to cool, collect, and remove as many impurities as possible before entering the food chamber
.
Fact: A cold product will accumulate more impurities than a warm one, therefore, when cold smoking; cold smoke as close to ambient temperature as possible, this includes both the product and the smoke. This procedure will then allow longer smoking periods without an off taste.
Photo examples in my blog. http://smokingfoodwithmrt.com/smoke-direct-vs-indirect
When cold smoking, use a product and smoke, as close to ambient temperature as possible, the heavy impurities will collect on all the surfaces rather than being drawn primarily on the cooler product being smoked. The narrow difference in temperature also prevents the accumulation of moisture, whether visual or not, on the products surface, which would then collect more impurities, picture moisture collecting on the inside of a cold window. Warm moist air being exposed to a cold window produces condensation. This explains why those smoking a cold product using warm smoke will experience a stronger smoke flavor in a shorter amount of time than those smoking for longer periods with a product and smoke closer in temperature to each other.
Although the timing will differ, this should help explain how different colors and densities of smoke can be used in your favor to smoke unlimited products.
Note: Smoke flavor should meld with the flavors of the product being smoked, not overpower them.
Related threads:
http://www.smokingmeatforums.com/t/139474/understanding-smoke-management-updated-12-08-14
http://www.smokingmeatforums.com/t/...-have-a-new-smoker-how-to-optimize-your-smoke
http://www.smokingmeatforums.com/t/123130/mr-ts-smoked-cheese-from-go-to-show-w-q-view
http://www.smokingmeatforums.com/t/123840/my-cold-smoking-options-w-q-view
http://www.smokingmeatforums.com/t/...r-smoke-when-smoking-cheese-or-other-products
Tom
Last edited: