Cold Smoke Baffle, worth it?

If the cookie sheet fit snuggly, just a plain cookie sheet would just reroute the heat up and around it.

I have a baffle it works great for cheese, that is the only thing I have used it for.

I think it is one of the better additions to your smoker.

Hi Eceils,

Yes it's worth it.
I bought one for my Amerique.
After trying to do it with out and could not keep the smoker cool enough.
So far I have done lots of cheese.
Here is a link to one of my smoked cheese.
http://forum.cookshack.com/eve/forums/a/tpc/f/7091028883/m/9371093904

Thank you,
Brian E.

I am not planning to smoke cheese (yet) just fish. So right now I am doing my first Lox. I wrapped one of the racks with heavy duty foil and placed on it, a large tray with ice. Turned the smoker to 100 F placed the fish in. The woodbox has one handfull of cherry wood chipsAfter 10 min some smoke and temp where the fish is is at 68F, after 15 min, more smoke and temp is at 73F. At 20 min the temp went to 78F, I turned it of and left the door closed for 1 hr as the recipe states.

Update: Temperature where the fish was, never went higher than 85F. Lox was delicious ( a little salty, only rinsed for 30 minutes before smoking). I guess, for me the baffle is not necessary.

Got my cold smoke baffle yesterday from Cookshack. Called them directly on Monday and had it on my door Wednesday. The joys of living close to the company. Look forward to smoking some cheeses this weekend. I think it will be well worth it. Will give you all the details next week.

Used my cold smoke baffle to smoke some cheddar cheese on Saturday. Did just as the directions stated on the baffle and research from these forums. It worked great...Did two cycles of 15 minutes on and then shut down for 1 hour. I pre-cooled my smokette for about 1 hour prior to start with large pan of ice. The hottest my smoker got up to was 77 degrees. That's pretty good considering it was about mid 60's outside. Used about 3-4 oz of hickory. After sampling the cheese today I realize that this yielded a little too much smokey flavor for my taste. I will give it another shot tomorrow with a smaller quantity of apple wood to hopefully lessen the bitter smoke taste. I will also try some pepper jack and swiss. I am trying to perfect this prior to Christmas, so I can use the foodsaver and create some wonderful office and family gifts.

Hi SmokinSteve,

I smoke a lot of cheese regularly.
The cold smoke baffle works great.
Peper Jack and Swiss are my favorites.
I use 1 oz of hickory.
Cheddar seems to pick up smoke faster then the others, about twice as fast.
Cheese will pick up more smoke taste as it ages.

Good luck

I usually do swiss, colby or longhorn, provolone, brick, and mozzerella. All come out great, I occasionally get a little more heat than is needed and the grills melt into it some.