**************NEW SECTION CREATED*****************

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

pineywoods

SMF Hall of Fame Pitmaster
Original poster
Staff member
Administrator
OTBS Member
SMF Premier Member
OTBS Admin
Group Lead
Mar 22, 2008
29,251
4,542
Florida
We now have a Cold Smoking section with several sub sections. We will be moving and sorting threads from other sections to the new section in the next couple days please use the new section if you create new threads that fit these categories.

Thanks for the new Cold Smoking Section Jeff   
PDT_Armataz_01_37.gif
 
Last edited:
The threads that were in the Smoking Bacon section have now been moved as well as the threads that were in the Cheese section.

On edit I have been told the error of my ways and have moved the threads back to where they belong
 
Last edited:
Thanks for the cleanup Jerry.
 
cool.gif


So Jerry does mean I have to smoke some cheeses now????   LOL     thanks for all that you do my friend.
 
Is it just a coincidence that most of the threads no longer have pictures?
Moving the threads should have no affect on pictures contained in them. I've opened a few threads in each section and see pictures in all that I've opened
 
Moving the threads should have no affect on pictures contained in them. I've opened a few threads in each section and see pictures in all that I've opened
I just repeated Jerry's actions and got the same results with the threads I checked.
 
I was on a customer's VPN (based in Canada) so maybe that is why i didn't see pictures.  Sorry for the false alarm.
That customer needs an upgrade so they can see Qview
biggrin.gif
 
I'd say so.  They also block hotmail but not this site or slingbox (if you've never heard of it you can watch your home TV online or on your cell - it is a lifeline for business travelers).  I checked when I got back to the hotel and all is good.  Now I can see how people make bacon!!!!
 
Great Jerry,

Am I right in assuming if I cold smoke something for 4 or 5 hours, then finish it off HOT for an hour or three, it should not be in the "cold-smoking" section???

Thanks,

Bearcarver
 
Great Jerry,

Am I right in assuming if I cold smoke something for 4 or 5 hours, then finish it off HOT for an hour or three, it should not be in the "cold-smoking" section???

Thanks,

Bearcarver
Good question Bear!

Smoking bacon or meat until it's cooked is not cold smoking.

Keep in mind..

COLD smoking is using a temperature between 52 to 73 degrees F.

WARM smoking is using a temperature from 74 to 104 degrees F.

HOT smoking is anything higher.

Another thing to keep in mind.

Fat starts breaking down or melting at certain temperatures.

Pork from 82 to 104 degrees F and Beef from 104 to 122 degrees F.

If we have a cold smoke section, will we keep it for cold smoked food? 

edited to add.... 

If I came to the forum looking for information on cold smoking, I wouldn't want "cooked" fooded to be included in the section. I would want it to be for cold smoking only.  
 
 
Last edited:
This is a great addition - There seems to be a growing # of folks doing cold smokes these days
 
AH I have seen the error of my ways and have put the threads back into the proper categories and realize many don't technically cold smoke stuff.
 
Thanks Jeanie & Jerry,

I guess this would mean no summer cold-smoking without ice?

Sometimes no "warm-smoking" either without ice.

I'm not being a wise guy. It just seems to be that way.

Bear
 
Bear I see conflicting info as to what is considered "Cold Smoking" many say under 100 degrees so I'm not sure what the max side technically would be
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky