LOL.Originally Posted by NWDave
Interesting, should work.....BUT.......you must be a newbie..... you got room in your freezer to do something like this?????????????
I was thinking more for cheese, I have some Gouda that I would like to try and smoke.Curious idea. I used to use an electric plate and a small cast iron skillet to generate smoke with low heat for the "cold" smoke. I assume you mean a "cool" smoke (below 100*) for cheeses, etc. If you are going for a true cold smoke for preserving, don't forget the brine to prevent food born illness.
Yeah, I am with Dave on this one. I hear too many good things about the Amazin' Smoker to just blow it off. My toy list is full right now so I can not purchase just yet but it is on my "To Get List" as soon as the boss approves my budget. Good luck. (Four freezers. Huh. I can only dream.)Now, seriously, look at an Amazin' Smoker. I forgot the proper splits but I have one with another on the way and I gotta tell ya, it's the answer. I've been playing around with many different methods to "cold smoke" (check some of my old threads over in GOSM's) and this IS THE ANSWER. Mr Todd Johnson will take care of you. Yes, this is an unsolicitated endorsement. Like you, I've been chasing that answer, and thanks to Todd, I've found it. And I've got two GOSM's to keep happy. You betcha.