Mo-Dave
Quintessential Chatty Farker
I have cold smoked a good bit of cheese, nuts and buck board bacon, even chocolate, all with some mixed results.
My question, when doing a cold smoke, in order to maintain a low temp 90 degrees or less, the wood just smolders, and does not burn clean. This sometimes will give off a creosote taste.
How do you burn your wood for cold smoking to avoid this? do you let the wood burn to embers first? are you using chips, splits, or chunks.
I am almost done with my vertical bandera rescue, with the offset fire box, and hope it may be able to do a better job than what I have used in the past.
Dave
My question, when doing a cold smoke, in order to maintain a low temp 90 degrees or less, the wood just smolders, and does not burn clean. This sometimes will give off a creosote taste.
How do you burn your wood for cold smoking to avoid this? do you let the wood burn to embers first? are you using chips, splits, or chunks.
I am almost done with my vertical bandera rescue, with the offset fire box, and hope it may be able to do a better job than what I have used in the past.
Dave