I am a bit late in the season to cold smoke cheese here in CA as it's still "chilly" at night but warming up. Last year I used an Amaze N tube in the cold smoke cabinet. This year I wanted to use the hopper and generate smoke w/o the tube. I started in the late evening when it was 55 out and set the temp to 180, the lowest. While it worked, the cabinet got too hot according to my Smoke even with an ice tray in it. It hit 90 pretty quickly and peaked at 104 or so. I shut down the smoker and put the tube in the main cabinet, but the smoke doesn't make it way into the side chamber too well without the fan circulating, so I ended up putting the tube in the cold smoke cabinet again and ran for 3 hours.
I'm wondering if this cold smoke cabinet isn't going to work too well for me here in So Cal. Even if it was in the 40's, the temp of the cabinet would still be borderline high. With the tube, it didn't get above 70.
With that said, this thread is worthless w/o pics so here you go.
Tillamook aged sharp cheddar (Black wrapper), TIllamook medium cheddar (Orange wrapper), Dutch Gouda, Kirkland medium cheddar, Kirkland Colby Jack.
I'm wondering if this cold smoke cabinet isn't going to work too well for me here in So Cal. Even if it was in the 40's, the temp of the cabinet would still be borderline high. With the tube, it didn't get above 70.
With that said, this thread is worthless w/o pics so here you go.
Tillamook aged sharp cheddar (Black wrapper), TIllamook medium cheddar (Orange wrapper), Dutch Gouda, Kirkland medium cheddar, Kirkland Colby Jack.
