I have searched the forums to see if I need a cold smoke baffle for my FEC100. Found one thread that suggests I don't but not real sure. Do I put a pan of ice water on the lower shelf? Thanks for any and all imput.
Original Post
Replies sorted oldest to newest
It "depends"
The key to smoking cheese is to keep the temp of the cheese low enough so it doesn't melt.
The ice serves to both lower the internal smoker temp and to protect the cheese from direct heat below.
With the temps outside so hot here, I wouldn't even try as my FE is about 120 and it's not even one.
The smoker has to go long enough to get the smoke going, but you can't continue to let it burn or it melts the cheese.
The key to smoking cheese is to keep the temp of the cheese low enough so it doesn't melt.
The ice serves to both lower the internal smoker temp and to protect the cheese from direct heat below.
With the temps outside so hot here, I wouldn't even try as my FE is about 120 and it's not even one.
The smoker has to go long enough to get the smoke going, but you can't continue to let it burn or it melts the cheese.
It's in the high 90's here. Better to smoke cheese in the winter time, huh?