Pit Boss Copperhead for cold smoking cheese?????

[doughboysigep]

Had my first smoke with my new Copperhead. One thin I love about it is the size and with extra racks I'll likely have room for 40# of cheese (or more)! However, I am highly skeptical of if the "smoke" setting will stay anywhere under the 100 degrees (I like to stay around 60-70) because the pellets need to be fired up to smoke. Does anyone have any experience with "cold" smoking in a Copperhead? Other downside is there is no port to attached my mailbox to try it that way. I could put the EZ-Q or Amaz-N right in unit, but I know that can warm up units too much as well (maybe Pit Boss isn't as insulated as my MES?, ice bottles in pan??). Any thoughts or suggestions?

 

[radio]

I fear you will have smoked cheese puddles in a pellet smoker. Your best bet would be using the Amaz-N tube in there for smoke and it will likely produce enough heat , or maybe even too much. Use a Maverick or similar remote thermometer to monitor the temps closely and don't rely on the gauge in the unit

 

[doughboysigep]

I think I will run the unit a bit on the "smoke" setting and see what temps I get.

 

[mike243]

Melted cheese if you fire it up its what 70-80 where you are now? 150-160 will probably be as low as it will run, a tray would be about the only way to do it imo

 

[BigW.]

I use an A-maze-n tray with dust and use no other heat. I'd wait for a cool morning or eve and give it a try. Interested to see how low of a temp the Copperhead would go. Maybe put cheese on top rack and crack the door open? Tray is the easy way to do it.

 

[2008RN]

You could try a AMNPS on bottom with a pan of ice above the AMNPS to lower the smoker internal temp. I would only do it on a cold morning. I will not be doing more cheese until October. I like the temps to be 60 degrees or less.

 

[doughboysigep]

Not really sure why Pit Boss promotes the cheese smoking for these units. Didn't really buy it. Might just have to stick with MES and mailbox.

 

[oldsmokerdude]

I say wait for cooler temperatures (60 or less), start with a cold smoker and cold cheese. Use a pan of ice and place the cheese on a grate on top of the ice. Monitor the temp closely. I would use an AMNPS instead of the firebox in the Pitboss.

 

[biggeorge50]

An inexpensive way to cold smoke is to make a hole in the side of a soup can at the bottom, jam a cheap soldering iron through the hole and add wood chips. You can smoke inside most anything, even a cardboard box. My cheese and bacon come out great.

 

[MNScotty]

I agree with the AMNPS approach. I don't think the Pit Boss burner keeps the smoker chamber cold enough to do cheese even on the smoke setting. I will say though, I have only used it once. Great flavor but I had a difficult time keeping the AMNPS lit when using pellets. I had to re-light it several times as the pellets tended to not pass on the burn. I am going to try wood chips next time.

 

[tropics]

I agree with the AMNPS approach. I don't think the Pit Boss burner keeps the smoker chamber cold enough to do cheese even on the smoke setting. I will say though, I have only used it once. Great flavor but I had a difficult time keeping the AMNPS lit when using pellets. I had to re-light it several times as the pellets tended to not pass on the burn. I am going to try wood chips next time.

I use the AMNPS in my Pitt Boss Pro #4 no problem with pellets going out

Small batch of Cheese in the PB 4

used my AMNPS with 1 row filled with Pit Boss Apple Blend Assorted Cheese The trey fills the cabinet with smoke real fast Temp inside the smoker hit 78°F that was at 4 hrs an 20 min. Color showing in the smoker not many pellets left in the AMNPS Let the cheese rest for 2 hours Vac...

www.smokingmeatforums.com

Richie

 

[gmc2003]

I also cast my vote for the AMNPS with dust. You'll get a cleaner cooler smoke. I would use frozen quart soda bottles to help keep the smoker cool instead of open ice cubes. Less moisture.

Chris

 

[BGKYSmoker]

If you use the smoke setting you will end up with fondue.

Amazn pellet smoker for cold smoke.