Is cold smoke the same as clean smoke.

[smokintn]

Everything I read is about cooling your smoke before it gets to your product. Is that the sole purpose? I have set a thermometer prob directly in the defuser from my smoke generator and it's only about 1-2degrees above ambient temp. Would I gain anything from a smoke piping system like I've seen built.

 

[chef jimmyj]

Not exactly. As smoke travels thru a pipe it cools and much of the nasty tasting components condense on the cool metal before it touches the food. This is one way to get good tasting smoked food. In smokers that the smoke generation is in or part of the smoker, as is the case with most smokers, having clean burning heat generating Thin Blue Smoke that quickly passes over the meat and out the exhaust, accomplishes much of the same result...JJ

 

[smokintn]

Thanks Jimmy I am just trying to decide the relevance to my custom built smoke house. I am just doing my first test smokes in it and fine tuning my smoke. My smoke generator is mounted directly to the side of my smoke house see pics. Opinions and suggestions welcome from all.

0307170637a.jpg

• smokintn
• Mar 7, 2017

IMG_3564.JPG

• smokintn
• Mar 7, 2017

 

[smokintn]

If you notice in the second pic there is a trail of condensed gooey nastiness running to the trap / cleanout. Is that a indication of the smoke cleaning before it rolls upward

 

[chef jimmyj]

If you notice in the second pic there is a trail of condensed gooey nastiness running to the trap / cleanout. Is that a indication of the smoke cleaning before it rolls upward

Yep! That is mostly creosote condensing in the tube and running out. A good thing. A longer tube may give time for more nasty stuff to condense. At some point longer gains nothing more. Check out the thread... Cleaning up your act- clean smoke is delicious smoke., The discussion is along the same line...JJ

 

[416bigbore]

Thanks Jimmy I am just trying to decide the relevance to my custom built smoke house. I am just doing my first test smokes in it and fine tuning my smoke. My smoke generator is mounted directly to the side of my smoke house see pics. Opinions and suggestions welcome from all.

0307170637a.jpg

• smokintn
• Mar 7, 2017

IMG_3564.JPG

• smokintn
• Mar 7, 2017

Hello TN,

 to the SMF, very nice build, make sure to keep us posted with your progress. 

 

[mr t 59874]

Everything I read is about cooling your smoke before it gets to your product. Is that the sole purpose? I have set a thermometer prob directly in the defuser from my smoke generator and it's only about 1-2degrees above ambient temp. Would I gain anything from a smoke piping system like I've seen built.

Very nice smokehouse you have there. Keep in mind, the heavier the smoke, the less forgiving it is resulting in shorter times a product needs to be exposed to the smoke.

As JJ suggested, look at the Setish thread along with this one taken from my blog. http://smokingfoodwithmrt.com/smoke-direct-vs-indirect  

This may be helpful to you also. http://www.smokingmeatforums.com/t/123840/my-cold-smoking-options-w-q-view

T

 

[chef jimmyj]

Very nice smokehouse you have there. Keep in mind, the heavier the smoke, the less forgiving it is resulting in shorter times a product needs to be exposed to the smoke.

As JJ suggested, look at the Setish thread along with this one taken from my blog. http://smokingfoodwithmrt.com/smoke-direct-vs-indirect  

This may be helpful to you also. http://www.smokingmeatforums.com/t/123840/my-cold-smoking-options-w-q-view

T

I figured you would jump in on this one...JJ

 

[mr t 59874]

I figured you would jump in on this one...JJ

Teamwork JJ.

 

[smokintn]

Very nice smokehouse you have there. Keep in mind, the heavier the smoke, the less forgiving it is resulting in shorter times a product needs to be exposed to the smoke.

As JJ suggested, look at the Setish thread along with this one taken from my blog. http://smokingfoodwithmrt.com/smoke-direct-vs-indirect  

This may be helpful to you also. http://www.smokingmeatforums.com/t/123840/my-cold-smoking-options-w-q-view

T

Thank you Mr T your threads have become the backbone of my new found addiction to smoked cheese. I started of doing it cause I just wanted to test the smoke house. I immediately fell in love with results and the technical basis involved I appreciate all the time you have taken to make your knowledge Readily available. Going to make a third run this evening. With apple wood chips.

 

[geezer]

Thanks Jimmy I am just trying to decide the relevance to my custom built smoke house. I am just doing my first test smokes in it and fine tuning my smoke. My smoke generator is mounted directly to the side of my smoke house see pics. Opinions and suggestions welcome from all.

0307170637a.jpg

• smokintn
• Mar 7, 2017

IMG_3564.JPG

• smokintn
• Mar 7, 2017

Nice looking smoke house. 

 

[mr t 59874]

Thank you Mr T your threads have become the backbone of my new found addiction to smoked cheese. I started of doing it cause I just wanted to test the smoke house. I immediately fell in love with results and the technical basis involved I appreciate all the time you have taken to make your knowledge Readily available. Going to make a third run this evening. With apple wood chips.

Thank you Smokin TN, makes me proud to play a part in your new addiction.

You seem to be taking a slow approach in learning your new smokehouse. This will be a time saver in the future, as you will be learning as you go.

Keep us up to date on your journey to producing excellent smoked cheese.

T

 

[nopigleftbehind]

Does one type of fuel (pellets, chunks, or shavings) produce less creosote than another??? Thanks

 

[mr t 59874]

 
Does one type of fuel (pellets, chunks, or shavings) produce less creosote than another??? Thanks

Each type of fuel that you mentioned will deposit different amounts of residue depending on the amount of air applied during the burn. More air = more heat and less deposits and vice versa, less air = less heat and more deposits. This explains, without going into detail, one difference between hot and cold smoking. 

Hope this answered your question,

T

 

[smokintn]

This evenings results were an absolutely amazing difference to the run I did this am. I used multiple cheeses, pepper jack, mozzarella, baby Swiss, and 4 sticks of unsalted butter.
I smoked them using apple chips in my generator. I reduced my smoke to a light bluish well vented smoke. I removed the mozzarella at 2hrs the pepper jack a 2 hr 45 min and the baby Swiss at 5hrs. I also pulled the butter at 45 min intervals. I used the butter to taste if the creasote flavor was missing. I let all the cheeses rest for 1 1/2hrs on a bakers cooling rack on the counter.
I am officially thrilled with smoked cheese.
Thank you Mr T and a few others for your insight helping me fine tune this process and eliminate the myth that you must let cheese mellow for weeks and months. I can't wait to try other cheeses and woods.

IMG_3617.JPG

• smokintn
• Mar 7, 2017

P.S. the butter didn't go to waste. I used it on my grilled asparagus and a pat of it on my grilled NY strip for dinner. As a garnish of course.

 

[mr t 59874]

 I reduced my smoke to a light bluish well vented smoke. I removed the mozzarella at 2hrs the pepper jack a 2 hr 45 min and the baby Swiss at 5hrs. I also pulled the butter at 45 min intervals. I used the butter to taste if the creasote flavor was missing. I let all the cheeses rest for 1 1/2hrs on a bakers cooling rack on the counter.
I am officially thrilled with smoked cheese.
Thank you Mr T and a few others for your insight helping me fine tune this process and eliminate the myth that you must let cheese mellow for weeks and months. I can't wait to try other cheeses and woods.

IMG_3617.JPG

• smokintn
• Mar 7, 2017

 

Sounds like you are hooked. You are far ahead of many as you have already discovered that different cheeses require different lengths of time to smoke, good on you. "Point"

Keep good notes on the woods used, color of the cheese when it reaches your desired taste, time, and the color and density of the smoke.

Enjoy your cheese.

Tom

 

[smokintn]

Sounds like you are hooked. You are far ahead of many as you have already discovered that different cheeses
require different lengths of time to smoke, good on you. "Point"

Keep good notes on the woods used, color of the cheese when it reaches your desired taste, time, and the color and density of the smoke.

Enjoy your cheese.

Tom

Im noticing that Im not getting alot of color on my cheese but the taste is amazing.

 

[mr t 59874]

Im noticing that Im not getting alot of color on my cheese but the taste is amazing.

Then that's the color you want. What you don't want to do is smoke to a certain color then hope it taste good.

Keep up your good work, you are already being rewarded.

T

 

[smokintn]

Well it seems I accidently started a business. My dad is a custodian at the school here and brought a few different cheeses for the faculty to try and I have orders for almost 40 lbs of cheese. I priced them at $1 per ounce.

 

[mr t 59874]

Well it seems I accidently started a business. My dad is a custodian at the school here and brought a few different cheeses for the faculty to try and I have orders for almost 40 lbs of cheese. I priced them at $1 per ounce.

My attorneys will be discussing consulting fees with you soon. 

Have fun smoking your cheese, 

Tom