Second Cold Smoke

[dj mishima]

This time I used some apple dust in the AMPNS for the first time.  I gotta say, it seems like it was easier to light and keep lit than the pellets.  I filled the first row with dust almost to the first partition where the pellets/dust turn the first corner.  After two hours, I thought they were still largely uncolored by the smoke and didn't smell that different.  I had some errands to run and about 1"-2" left in the row of the AMPNS.  So, I put the cheese back in for how ever long it took to use up the rest of the fuel.  This time around I did parmesan, provolone, and an aged Irish cheddar.

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• dj mishima
• Mar 17, 2013

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• dj mishima
• Mar 17, 2013

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• dj mishima
• Mar 17, 2013

It didn't seem like they took on much color when I took them out of the smoker, but when I compared the before and after pictures, it was more noticeable.  I figured the drier harder cheeses should be able to take on more smoke.  I suppose I'll find out for sure in a month when I try them out.  So far, I am really digging the dust for cold smoking.  The softer provalone didn't sweat at all.

 

[sound1]

Looking good.  For me, The harder the cheese, generally the longer the smoke time.

The dust works much better on cold smokes for me as well. Being a, (keeping it clean) frugal person, I only keep pellets on hand and use an blender to turn them back to dust when needed. Saves a couple bucks and I don't need to duplicate species in storage.

 

[dj mishima]

Looking good.  For me, The harder the cheese, generally the longer the smoke time.

The dust works much better on cold smokes for me as well. Being a, (keeping it clean) frugal person, I only keep pellets on hand and use an blender to turn them back to dust when needed. Saves a couple bucks and I don't need to duplicate species in storage.

Hey, that's a good idea.  I wouldn't have thought to turn the pellets into dust.