Cold smokin time

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Fire Starter
Original poster
Jul 1, 2010
Independence, MO
Since it's only about 35 degrees out today I decided to cold smoke some cheese. I dropped two 1/2 pound bricks of sharp cheddar, two 1/2 pound bricks of pepper jack, a pound of muenster, a pound of mozzarella and a bunch of string sticks on Lil' Piggy about 30 mins ago. Got a single ember of lump that's keeping a small chunk of hickory and a small chunk of apple smoldering. Got thin blue coming out the stack and she's been rocking dead nuts on 55 degrees for a half hour.
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Well I'm about 2 1/2 hours in and all is going well.  I've had to start a few more chunks with a torch and then put them in the firebox after they burnt down some.  So far I've been able to maintain a good thin blue which I am happy about.  The highest temp I've observed so far has been 64 degrees. 

I've cold smoked cheeses a number of times before with my Brinkmaan vertical with a homemade smoke daddy rig, also done the sawdust method but have never been happy with the type of smoke I got; always thick and white.  This is my first try at cold smoking in my reverse flow and am thrilled at the performance so far. 
Looks good, as Todd said the waiting is the hard part...  In two weeks you will love it...
Thanks for the compliments.  Going on a fishing trip in a few weeks and this is gonna make some great snacks out on the boat. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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