AmeriQue for cold smoking?

Former Member

I've got a couple of fairly unique hobbies. I make cheese and dry cured sausages and meats. Cold smoking is something I've never been able to do because I was never sure of the right equipment to use.

After quite a bit of reading, I am quite certain that the Bradley Smoker isn't going to work. But, what is the lowest temperature that AmeriQue can sustain (assuming it's 65ºF-75ºF outside)? Does the "cold baffle" and the ice trick really work? Doesn't that create a humid cooking chamber (this might make sausage casings slimy)?

Thanks for any input!!!

Dan

6/14/0710:33 AM

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qnorthNear Traverse City, MI

I have an 055 and do a lot of cold smoking. Cheese, bacon, some jerky and now smoked nuts.

The baffke and the ice pan work just fine... depends on how much smoke you want. For cheese and most things I fire up the 55 with the baffle and pan and run it until the top section gets to 90 degrees or its been 25 mins. You don't want to run it longer than that because the bottom section would get too hot.

Then I let whatever is in there sit for and hour or more while the unit is filled with smoke. I've never felt the need to start it up again after it has cooled down. One run is enough smoke but if you want more, you could do another 'run' for another 20-25 mins.

Turns out a good product.

6/15/078:24 AM

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bembringMember

I have an Amerique and cold smoke lots of cheese using the cold baffle and ice it works great.

This photo is before smoking.