Reply to "Should I buy a Smokette for cold smoking or is there better?"

Former Member

I've done some experimenting using my smokette to cold smoke cheese. I put the cheese directly on the top rack. On the bottom rack I put in a foil roasting tray filled with ice. Loaded the smoke box as I usually would. Set the smokette to 125 or 150. As soon as I saw smoke coming from the vent, I turned the unit off and let it sit for an hour. I repeated the process a couple times. The cheese retained it's shape and had a nice smoke flavor. I may have to try a piece of Salmon to see how it works out.

12/11/014:00 PM

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