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.