First Cold Smoke at -22C

[Murray]

First cold smoke with the MES, once I got a handle on how little heat was needed to maintain a 32F-80F temperature the smoke went pretty good. I read on here many people have to wait till the temperature is just right, not too hot! No problem in Canada, I have to use heat to keep the cheese from freezing. Maiden voyage for my 6” tube AMNTS.
From left to right 1,11/2, 2 and finally 3 hours of smoke, they all look the same to me.

 

[fivetricks]

Idk how much difference you will taste, but I run mine 4 hours, then 24 hours of gassing, then a very long time packed away chilling out.

With you only running as little as 60 mins of smoke, yours may be ready right after gassing.

 

[Murray]

Not sure what the wife would like, her tastes are less smoke rather then more.

 

[Preacher Man]

I run 4 hours then vacuum seal very soon after and chill out for 28 days...if my wife leaves them sealed for that long.

Let us know what you discover with your experimentation.

 

[gmc2003]

I usually go 2 hours with dust and let them rest loosely covered in the fridge overnight before sealing them up. I can basically eat them straight out of the smoker. I have to ask how did you get them to stick on the wall like that without falling down.

Point for sure.
Chris

 

[Preacher Man]

I have to ask how did you get them to stick on the wall like that without falling down?

That gave me a good chuckle.

 

[martin1950]

I racked my cheese like that my 1st. time then I had to go out and buy my wife some NEW cookie racks. She can't take a joke at all.