- Sep 2, 2014
- 8
- 11
Hello. I am fairly new to the Masterbuilt electric smoker (only had it since Christmas) and REALLY new to the cold smoking side of things. I just bought the Masterbuilt cold smoker attachment. I bought it so I could cold smoke cheese and add some additional smoke to my beef and pork. First of all, here is how I set it up so that I don't have to detach it if I don't want to. I had an extra furniture dolly in the attic, and I added some extra 1x4" pieces of wood and the cold smoker and the attachment sit on the furniture dolly. I can easily roll the smoker out of the garage and back whenever I want to use them. Even when I didn't have the cold smoker attachment, I still put the smoker on this dolly and it makes it very convenient to move around. You can get the furniture dolly for about $20 at Lowe's, Home Depot etc.
As for the cold smoking of the cheese...it was just eh. I was pretty disappointed. I smoked it with apple wood for about 4 hours watching the internal temperature and made sure it never got over 90 degrees F. I smoked a 2" thick round of provolone on a hot humid 80 degree day. I used ice in the liquid pan to keep it cool. The color of the cheese did not change dramatically and the flavor is smoky but not in a good way. It kind of tastes like bitter, like "burning, wet rolled up newspapers." I know that doesn't sound pleasant but I don't know how to describe it. I don't know what I did wrong. The only thing that I could think that might have gone wrong is that I had a couple of flare ups in the cold smoking chimney when I was refueling the attachment (putting more wood chips in the chimney).
Any suggestions to get the smokey flavor with out wet newspaper taste would be greatly appreciated. HELP!!
.
As for the cold smoking of the cheese...it was just eh. I was pretty disappointed. I smoked it with apple wood for about 4 hours watching the internal temperature and made sure it never got over 90 degrees F. I smoked a 2" thick round of provolone on a hot humid 80 degree day. I used ice in the liquid pan to keep it cool. The color of the cheese did not change dramatically and the flavor is smoky but not in a good way. It kind of tastes like bitter, like "burning, wet rolled up newspapers." I know that doesn't sound pleasant but I don't know how to describe it. I don't know what I did wrong. The only thing that I could think that might have gone wrong is that I had a couple of flare ups in the cold smoking chimney when I was refueling the attachment (putting more wood chips in the chimney).
Any suggestions to get the smokey flavor with out wet newspaper taste would be greatly appreciated. HELP!!
.
