I do a bit of smoking and have devised a way to cold smoke, sort of, with my electric Big Chief smoker. I'm wanting to take the cold smoking to a higher level for cheeses, eggs and the like. Maybe try some fruits, veggies, etc.
I know commercial smoked cheeses are smoked at 40-50 degrees. Unless we're in the middle of a record breaking cold spell, I can't get my smoker that cold. So I'm thinking of this....
With a small dorm type refrigerator, a Johnson control, some 4" metal tubing and a external smoke source, I could keep the fridge at 45-50 deg F and apply smoke for any number of hours, any month of the year.
Anybody see any issue with this? I think I could do it for less than 200 bucks and if it didn't work, I'd have a target at the local shooting range (landfill) that would last for a few months.
Comments appreciated
I know commercial smoked cheeses are smoked at 40-50 degrees. Unless we're in the middle of a record breaking cold spell, I can't get my smoker that cold. So I'm thinking of this....
With a small dorm type refrigerator, a Johnson control, some 4" metal tubing and a external smoke source, I could keep the fridge at 45-50 deg F and apply smoke for any number of hours, any month of the year.
Anybody see any issue with this? I think I could do it for less than 200 bucks and if it didn't work, I'd have a target at the local shooting range (landfill) that would last for a few months.
Comments appreciated