cold smoking cheese

[Buddy55]

Hey Guys and Gals (I want include everybody ),
I have a question that is bothering me. How cold can the ambient temperature be and still smoke cheese or any other cold smoking? I have read the best is 50-70 degrees. ( 68 degrees in Traeger, in the sun is not a good idea, if you are NOT keeping a close eye on it.) So I understand that part. But how cold can it be and still smoke things? It has been 32-38 degrees the last several days and only supposed to get to 42 degrees for the rest of the week, and I want to smoke some cheese. Also thinking about 'Johnsonville Brats'. Do you need to take the casings off?
Thanks for the help.

 

[doubles shooter]

I smoke mine at temps between 35 and 60. Never had a problem. I'm picking up 40 pounds tomorrow for the holiday gifts and snacking. Going to be perfect temps here. weather said 44 degrees. 42 degrees will work great.

 

[smokinash]

Hey Guys and Gals (I want include everybody ),
I have a question that is bothering me. How cold can the ambient temperature be and still smoke cheese or any other cold smoking? I have read the best is 50-70 degrees. ( 68 degrees in Traeger, in the sun is not a good idea, if you are NOT keeping a close eye on it.) So I understand that part. But how cold can it be and still smoke things? It has been 32-38 degrees the last several days and only supposed to get to 42 degrees for the rest of the week, and I want to smoke some cheese. Also thinking about 'Johnsonville Brats'. Do you need to take the casings off?
Thanks for the help.

i do alot of cold smoking. Ice in pan will help alot. use a mailbox mod or cold smoke attachment. personally recomend never to have in sun ever, even cold days. You probably already knew allthis just a reminder

 

[luvcatchingbass]

Hey Guys and Gals (I want include everybody ),
I have a question that is bothering me. How cold can the ambient temperature be and still smoke cheese or any other cold smoking? I have read the best is 50-70 degrees. ( 68 degrees in Traeger, in the sun is not a good idea, if you are NOT keeping a close eye on it.) So I understand that part. But how cold can it be and still smoke things? It has been 32-38 degrees the last several days and only supposed to get to 42 degrees for the rest of the week, and I want to smoke some cheese. Also thinking about 'Johnsonville Brats'. Do you need to take the casings off?
Thanks for the help.

Are you planning on smoking fresh brats for multiple hours at really low temps? I'm a little removed on these things but I would suggest doing that at a different time as the cheese and get your temps up there as there would not be any cure in those. Maybe I'm wrong on this but I know some much smarter people than me will help give guidance on this

 

[BigW.]

Nice catch on the brat smoking. You might be able to get an hour or two of cold smoke but then onto a grill to get up to temps quickly. You could "double smoke" an already smoked sausage like an Andouille or Kielbasa that has had cure added.

 

[bud1955]

Are you planning on smoking fresh brats for multiple hours at really low temps? I'm a little removed on these things but I would suggest doing that at a different time as the cheese and get your temps up there as there would not be any cure in those. Maybe I'm wrong on this but I know some much smarter people than me will help give guidance on this

Yeah, I am going to it at different times. High temp for them, they need grill marks. My daughter loves brats. Her youngest son (my youngest grandson) loves Bar S franks NOT brats, cuz according to him, the Bar S franks are the BEST. (well, he was 6 at the time).
I did some more cheese today. It was in the 40's. Wow, what a difference with the temp. It didn't even start to swell or melt. Now, to wait a couple of days to test taste it. But it looks good.
I have tried to load photos here for the DIY smoke generator, but for some reason I am unable to get them here. ??

 

[bud1955]

How do you have 12-year-old cheese? The only way that I would have 12 year-old cheese is if I started with 14 year old cheese. Since August, I have probably smoke 12-14 pounds
(one 2-pound failure that doesn't count) since August. I always seem to be munching on it. Maybe some with summer sausage, Ritz crackers, cream cheese/jalapeno spread and of course beer. Well, I have given some away to family, very little.

 

[Buddy55]

Well I was smoking some cheese today (sorry, I can not seem to get photos to download). It seems to be sweating a lot. Is that oil from the cheese or something else?? The last few times, I never noticed it. Or is something else happening? Should I be worried? It looks good although sweaty and a bit soft. I was smoking at 50 degrees outdoor temp. I am chilling it right now, The previous two times it was closer to 35 degrees. I smoked 10 Lbs (5Lbs Cheddar and 5Lbs Sharp Cheddar). I was able to buy it at 5.99 Lb, and thought it was a good price. Even though half my family is lactose intolerant, it sure seems to disappear REALLY fast.
Thanks everyone for the help.

 

[Torch&Tone]

Not unusual, especially at slightly higher temps. The biggest "problem" with the sweat is simply making it messy to handle the cheese. I would just blot off most of it with a paper towel before vacuum-sealing the cheese.

 

[BigW.]

Well I was smoking some cheese today (sorry, I can not seem to get photos to download). It seems to be sweating a lot. Is that oil from the cheese or something else?? The last few times, I never noticed it. Or is something else happening? Should I be worried? It looks good although sweaty and a bit soft. I was smoking at 50 degrees outdoor temp. I am chilling it right now, The previous two times it was closer to 35 degrees. I smoked 10 Lbs (5Lbs Cheddar and 5Lbs Sharp Cheddar). I was able to buy it at 5.99 Lb, and thought it was a good price. Even though half my family is lactose intolerant, it sure seems to disappear REALLY fast.
Thanks everyone for the help.

Was the cheese cold straight from the fridge, or did you let it get close to room temp? Was the smoker in the sun? That may explain the softness. As mentioned, dry it off and I'd let it sit in the fridge for a day then seal. The moisture might make the cheese look blotchy, but will not effect the taste. Just make sure it is dry before sealing.

 

[Buddy55]

No, not directly. I pulled it out about 35- 55 minutes before I started