Cold smoking.

[Boar]

Cold smoking! Im so into this. its awsome!You can add smoke to virtually anythign, Ive  done ice cubes , and sliced side pork, my next venture will be butter and cheese. its adding smoke with out the heat. The sausage im doing this weekend will be a sausage thats smoke but not cooked and still in fresh form, so ity has to be grilled and still have that smoky flavor, I'll explain thsi as I go with it. If any one is interested in cold smokin let me know I can steer  you in the right direction.

[glenn57]

me.....me....me...... is that what that smoking tubes is for. that smomed cheese was out of this world.

[Boar]

Lol,yeah that chees was awsome.  you can litteraly add smoke to most anything without having to go thru the hot smoking routine. which i love to do and take pride in. but so much can be cold smoked. Just google A-MAZE-N SMOKER TUBE.  i got the maze but am getting the tube also.

[dakids]

I've been using this same product for a little while.  Posted it here.
http://mnoutdoorsman.com/forums/index.php?topic=29848.0

[glenn57]

Lol,yeah that chees was awsome.  you can litteraly add smoke to most anything without having to go thru the hot smoking routine. which i love to do and take pride in. but so much can be cold smoked. Just google A-MAZE-N SMOKER TUBE.  i got the maze but am getting the tube also.

so smoke head..............if I wanna smoke cheese will one tube filled with the pellets be enough??????

[dakids]

I have the maze and an hour is more than enough for my taste.

[Boar]

that tube will smoke for up to 6-8 hrs. the maze will smoke for 12. its all about taste. most every thing i smoke is around 6-8. I havent done cheese yet. the cheese I have is from lbbg like yours. Im trying to get him over here. hed be a great addition. our kinda guy.

[The General]

Interesting.  I have never done this but would be interested for sure in the cheese as the wife is a wine maker.

[Boar]

you can smoke the chees on the warmer rack on your grill,, just leave the grill off, and let maze or tube do its job. the pellets burning should raise the temp more than a f ew degrees, cause its just smoldering,  just have the lid cracked for ventilation, my understanding that the better quality cheese the better the smoke absorbs. if the chees dose by chance get a little soft, just put it in the fridge for a bit and put it back on the grill.

[glenn57]

cant wait to smoke me some pwpper jack cheese!!!!!!!!!!!!

[The General]

Can this be done in my pellet grill?  Once you turn it off it's pretty much off and no more smoke.  The lowest setting I have is about 170.

[Boar]

ucan use the cold smome in any grill, kettle grill, gas, pellet ect. 170 would obviouly melt the cheese. no heat wen cold smoking. a grill.is just a great place to.cold smome cheese,.i cold.smome in my big smoker to. .a grill is just convient. and  ill.post a pic on how i use mine in my gas grill lil' puff

[glenn57]

general............I really...really hate to say this boar I think boar knows what he's talking about!!!!!!!! now when it comes to fishin or huntin................

[The General]

general............I really...really hate to say this boar I think boar knows what he's talking about!!!!!!!! now when it comes to fishin or huntin................

Someone started really early today for those words to be said at this time of day.   

[glenn57]

whats your point???????????

[The General]

whats your point???????????

A little upset I wasn't invited.

[glenn57]

Sorry!!!

[Boar]

keep the grill off, the the cold smomer per.instruction, ace.cheese on top rack and let.er buck, reinhard or lbbg who.who needs to sign up can give u and idea on how long to.smoke. what im finding out.with cold.smoin is that like the next.day, after thincs have set is the best time to taste test.

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[Boar]

wow fat thumbs. light per.instructions and place cheese on top rack

[dakids]

Boar have you smoked butter yet?  Use the butter to inject smoke into the meat.  Also add smoke to popcorn. Very good.

[The General]

Boar have you smoked butter yet?  Use the butter to inject smoke into the meat.  Also add smoke to popcorn. Very good.

I'm liking this idea.  Could probably mix in some other flavors with the butter too.

[Boar]

i have not, but its on my to do.list, i mentioned that while back, its anothe one of those wher if it starts to get soft, put it back i  the fridge for a bit. thats why i love that maze, you can pull.ur sustance to be smoked, an not worry about wasting smoe cause the things lasts like for ever. i apporach this.like cheese, but id use i dividual.sticks instead of a block. sticks.would.have less mass to peneteate than a block.
now ive done ice, and that was awsome for bloody marys. ya smome the ice, which is far more absorbant that water, water only lets the sureface aborbe smome, where ice is actualy less dense cause of air with in, and absorbs smoke wodercully as it melts, then just refreeze ito cubes, and yu have wonderful smomey BMs

[dakids]

Going to smoke a couple beaver hams  on Saturday.

[The General]

Start a new post and let's see that process Beaver Man   yeah Beaver Pictures

[dakids]

Ok.  Should I post it in the saloon or BBQ forum?

[The General]

Hahahahaha.