Freeeeeeeezzzzzzing...time for a cold smoke

[yrrndsmoker]

In Utah visiting my family so I decided to cold smoke some cheese and nuts for the holidays.

For the cheese I used sharp extra aged cheddar, habenjero cheddar, fresh mozzarella, horseradish white cheddar, jarlesburg, and provolone.  For the nuts I used the mixed nuts from Costco and then after their smoked I am going to candy them. (pics to come)

I am smoking at an outside ambient temp is 37 deg F.  Right now inside my MES 40" I have my water pan also full of ice and the chamber temp is 44 degrees.  I am running my AMNS with apple and cherry dust burning and plan on smoking for 3 hours.  Do you think thats enough for the nuts or should I run those for longer? I'll post more pics when the cheese is done.  enjoy!  Jeff

Sorry for the blurry pic, something went whoo haww with the camera.

 

[scarbelly]

I personally  would not cold smoke the nuts. I find that smoking nuts at 225 gives me the flavor that I like. By smoking at 225 they release some of their oil and it seems to help absorb smoke and any rub or spices you have on them. I know that some others here have cold smoked nuts and I dont know what their results were.

The cheeses you have in there will go between 3-4 hours - The hard part is putting them away for 2 weeks

 

[coffee_junkie]

I personally wouldn't call 37* FREEEEEEZING, More like a chill in the air. I smoked my venistrami last year in -25*F, now that is FREEEEEZZZZING.

 

[yrrndsmoker]

I personally wouldn't call 37* FREEEEEEZING, More like a chill in the air. I smoked my venistrami last year in -25*F, now that is FREEEEEZZZZING.

Haha, well i'm from North California where 50 degrees is freezing.  I would probably turn into an icecube at -25F


 

I personally  would not cold smoke the nuts. I find that smoking nuts at 225 gives me the flavor that I like. By smoking at 225 they release some of their oil and it seems to help absorb smoke and any rub or spices you have on them. I know that some others here have cold smoked nuts and I dont know what their results were.

The cheeses you have in there will go between 3-4 hours - The hard part is putting them away for 2 weeks

Thanks for the help, when i take the cheese's out i'll kick on the MES and smoke at 225 for another couple hrs till the AMNS runs out.

 

[smoke 2 geaux]

I'm so jealous..  It's 80 degrees here and I hate the heat. I'm ready for our 2 weeks of winter!

Can't wait to see the outcome.  I love me some smoked cheese.

 

[bmudd14474]

Its been snowing in this part of NorCal.

 

[thebarbequeen]

Can't wait to hear how it all turned out! 

 

[pigknuckle1957]

I'm new on this Forum and to cold smoking. I just recieved my Amaz-N-Smoker in the mail yesterday.  But had improvised on a cold smoker using a coffe can and a wood burner/ solder iron. I did get some good smoke going.  Wish I had waited the extra day. But was all so  doing two boston butts and 3 racks of ribs in my big smoker.  Any way my question is why the comment to wait two weeks after cold smoking the cheese?

 

[alelover]

They say it gets better with time. I would believe them. I just smoked some Sunday to serve on New Years.

 

[mballi3011]

Ha Ha that's why I live in Fla today the high is 38°

 

[dalton]

I'm new on this Forum and to cold smoking. I just recieved my Amaz-N-Smoker in the mail yesterday.  But had improvised on a cold smoker using a coffe can and a wood burner/ solder iron. I did get some good smoke going.  Wish I had waited the extra day. But was all so  doing two boston butts and 3 racks of ribs in my big smoker.  Any way my question is why the comment to wait two weeks after cold smoking the cheese?

from what I have been told the "resting period" allows the smoke flavor to permiate the cheese all the way through.  I smoked some for thanksgiving and the flavor was definatly better after 3 days than it was the same day I smoked it.  it got better after sitting longer as well.