Never fails....

Doug Crann

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• Nov 26, 2015

• #1

Seems like damn near every time I plan on cold smoking, whether it is bacon or cheese, we get some sort of goofy weather. Tomorrow we are going to be lucky if we break freezing......supposed to be like this til next week some time...

 

D

dport7

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• Nov 26, 2015

• #2

weather is always a tough one to play, you can do it, just a little more babysitting.

 

16Adams

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• Nov 26, 2015

• #3

90210

 

Last edited: Dec 3, 2015

IamMadMan

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• Nov 26, 2015

• #4

Well, it still meets the definition of cold smoking..... LOL

 

T

Teleking

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• Nov 26, 2015

• #5

How is that a problem for "cold" smoking?

 

LMAJ

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• Nov 26, 2015

• #6

I'm thinking that is perfect for cold smoking.

 

Doug Crann

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• Nov 26, 2015

• #7

Worried about the cheese freezing lol...

 

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Wood Fire Steel

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• Nov 26, 2015

• #8

Too cold smoking

from my understanding, cold smoking below freezing restricts the meat from absorbing the smoke flavor. I have seen multiple bacon and country ham curing instructions that specifically say to add x# of days of smoking for days below freezing. I have had luck with putting a light bulb in my cold smoker to warm it up above freezing when it is too cold.

 

Doug Crann

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• Nov 26, 2015

• #9

Wood Fire Steel said:

from my understanding, cold smoking below freezing restricts the meat from absorbing the smoke flavor. I have seen multiple bacon and country ham curing instructions that specifically say to add x# of days of smoking for days below freezing. I have had luck with putting a light bulb in my cold smoker to warm it up above freezing when it is too cold.

Click to expand...

In the past I used a heat lamp meant for our title tank...don't remember where I stashed it...

 

Big George's BBQ

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• Nov 26, 2015

• #10

If you are doing this in a grill put a couple pieces of charcoal in the bottom for heat Don Marco did this when he cold smoked salmon

 

Doug Crann

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• Nov 27, 2015

• #11

Did find my contraption. Didn't really need it. As is usual the forecast was a bit off...we hit close to 40* here today. My RF is in the sun all day. The cc temperature peaked at 59*. Had no condensation drips. Buck board bacon is going back in for another 8 hours, if the pork belly has enough of a pellicle formed it will be going in for its first 8 hours...