Would it be better to cold smoke at a lower temp using chips instead of chunks? Do you think that the chips will smoke at a lower temp? Like 130 - 140?
Anyone try chips in the CS?
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The chips could possibly smoke at a lower temperature. Since the cross-sectional area of each chip is much smaller than the area of each chunk, the chips should heat up a lot faster than the chunks. The chips may also generate more smoke since more area is exposed to the heat source at any one time and are more likely to be completely consumed.
I hope this helps you.
G'day,
Micah
I hope this helps you.
G'day,
Micah
I use the chips when I'm smoking cheese, for the cold smoke, I use the baffle and a pan full of ice above the baffle and then turn the unit on for about 10 minutes, just till the smoke starts coming out the vent and door, then turn the unit off for about 45 minutes. Three of these cycles seems about right for cheese with a hand full of apple chips. I also insert a thermometer probe to monitor temperature in the top of the smokette and when it goes over 80 degrees, add more ice if needed.
If I need a lot of smoke quick, I just chop up some chunks into little matchstick-size slivers. Hatchet or wood chisel turns 'em out right quick.
Do you set the cheese on the ice with a small grate under it in a deep ice tray?
This is all in the smokette you guys are doing this right?
This is all in the smokette you guys are doing this right?
To be really safe with cheese, you need to stay below about 90. Any higher and the cheese will melt.
There are those who are successful with the smokette and there are some good posts on cheese in the forum. The challenge is to keep the temp low enough not to melt the cheese but high enough to create smoke.
The cheese isn't directly over the ice, you need airflow around the cheese to let the smoke flavor the cheese.
The ice serves as a "baffle" to keep the hot temp from the heating element getting directly to the cheese.
Does that help?
There are those who are successful with the smokette and there are some good posts on cheese in the forum. The challenge is to keep the temp low enough not to melt the cheese but high enough to create smoke.
The cheese isn't directly over the ice, you need airflow around the cheese to let the smoke flavor the cheese.
The ice serves as a "baffle" to keep the hot temp from the heating element getting directly to the cheese.
Does that help?
It does, thanks. Does anyone have a picture of the baffle? I have a neighbor who does a lot with stainless steel and he owes me a fafor and getting him into making something for it may get him to buy his own. Seems mine is going 24/7 between the both of us.
hehehe,
hehehe,
Vernon,
Do you leave the door ajar...you mentioned smoke coming out of the door and do you reload wood for each cycle?
Do you leave the door ajar...you mentioned smoke coming out of the door and do you reload wood for each cycle?
No I do not leave the door ajar, this would cause the thermostat to run wild, My door leaks a very small amout around the edges, I can tell by that leakage that I have a oven full of dense smoke. The baffle is the size of one of the shelves, and about an inch thick, in that inch of space is what I suppose to be insulation. It actually replaces the bottom shelf, then I set the Ice in a pan on top of the baffle, and place the cheese on the top rack, and watch the temperature very very close, the first time I did this I placed the cheese above the Ice tray just in case the cheese melted, but fate was on my side for once and it was a wonderful success. The best I have done so far, in my wifes opinion is munster.. then provolone. I can't remember for sure I think the baffle only cost about 35 or 40 dollars, I am handy with a torch and arc welder, I would not attempt it for the price and fit quality.