Type of wood for very low temp, cheese, fish, cold smoking

Former Member

Many posts I've read about smoking cheese, fish, certain types of sausage, or cold-smoking (as close as you can get) mention using pellet wood or shavings. Evidently they smoke better at lower temps than wood chunks.

I found this BBQr's Delight place that sells a number of different pellet woods.

http://www.bbqrsdelight.com/

Would this work for ultra low / cheese / fish / cold-smoked sausage?

Anyone tried their wood? How is it?

Do you have other suggestions for this kind of smoking?

I'm smoking in an Amerique (just delivered to me by Fed Ex Freight only 12 hours ago).

5/26/1012:56 AM

❤️ 0

Original Post

Replies sorted oldest to newest

pagsMember

I've got pellets that I burn in my Cookshack Elite for lower temperatures. They smoke better than the chunks in that environment. I also bought the Amazing Smoker for cold smoking cheese in my Elite. Haven't tried it yet.

5/26/102:00 AM

❤️ 0

Former Member

What is an Amazing Smoker, Pags. I google that and come up mostly with hits related to quitting cigarette smoking. The BBQ hits consist of people saying "that's an amazing smoker!"

Anyway, have you ever tried this particular brand of pellets? If not, what do you use?

5/26/102:16 AM

❤️ 0

tnqMember

try a google using the whole phrase "Amazing Smoker for cold smoking cheese". One return is for A-Maze-N Products. Not sure this is the product of discussion but looks interesting for cold smoking.

5/26/106:20 AM

❤️ 0

pagsMember

That'd be it.

5/26/108:25 AM

❤️ 0

Former Member

BBQ'ers delights are pellets just like any other brand, nothing specific.

The issue is wood size and heat source. Think fire management. A chunk won't stay lit (if it even lights) at low temps.

Sawdust and pellets (which are only compressed sawdust) will burn at lower temps, but you still have to find the right combination for you.

Russ

5/26/1012:43 PM

❤️ 0

Former Member

I may give these a try then. But first I'll stop by the Barbeque's Galore store nearby to see if they have any pellets. I need to pick up some pecan chunks anyhow.

5/26/1012:50 PM

❤️ 0

Former Member

I have a cold smoke pistol which I have used alot on pork,chicken and beef. Now I would like to try cheese. I have used hickory on pepper jack from Food Lion. If I buy a better quality cheese what would be a good wood pellet to use?

Thanks
Johnny Johnson

1/15/111:31 PM

❤️ 0

Skip to main content

Add Reply

Membership Required

Remove From Your Block List

Manage Follow Preferences

Block

Please wait...