Cold smoke baffle

brown274Member

I have heard that the cold smoke baffle does not baffle that much heat, in the forums. So has anyone tried this?
Smoke baffle #1
tray of Ice
Smoke baffle #2
tray of ice
Fish

4/29/079:56 AM

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Original Post

qnorthNear Traverse City, MI

I have used the cold smoke baffle to smoke a lot of cheese and also some salmon. My process for cheese is to put a pan of ice (not full) on top of the cold smoke baffle and lay the cheese out on a seafood rack. Turn the 055 on for 25 mins or an internal temp of about 90 degrees, whichever occurs first. Gotta be careful not to let the burner area get too hot. Then I turn the unit off and let it sit for about an hr and a half. I usually find some ice still in the pan after all that time. In my view the baffle does well

4/30/077:33 AM

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