Temps for Cold Smoking

Discussion in 'Info and Practices' started by alelover, Jul 25, 2010.

  1. Been reading a little about cold smoking and everything I read says to cold smoke at less than 90 degrees F. I can agree with that. But the lowest I've seen anyone talk about is around 70 degrees F. What is the coldest you can smoke at? I read somewhere on the internet that 52- 80 is a good range. Anyone ever smoke that cold and what were the results?
     
  2. cowgirl

    cowgirl Smoking Guru OTBS Member

     I have great luck at 65F.. on my bacons and hams. It also works great for salts, seaonings, nuts, etc... 

     Fats start rendering at different temperatures.. Pork fat renders at 82 degrees F. So I definately cold smoke pork under 82. Anything hotter than that starts cooking the meat.
     
    Last edited: Jul 25, 2010
  3. atcnick

    atcnick Smoking Fanatic

    Why do you smoke salt?
     
  4. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    For Flavor
     
  5. atcnick

    atcnick Smoking Fanatic

    Is smoked salt used in any specific way?  Or am I over thinking this?  haha
     
  6. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Quote:
    Nope, your not over thinking things at all. You would use smoked salt in place of regular salt when you want a hint of smokiness.
     
  7. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Cols smoking cheese at less than 90° will usually prevent it from melting, unless you're using high temp cheese. At >89° I usually see the cheese getting soft, it may vary on the type of cheese being smoked. It's all good my friend.
     
    Last edited: Oct 20, 2010
  8. rbranstner

    rbranstner Smoking Guru OTBS Member

    What are you looking to cold smoke? 
     
  9. scarbelly

    scarbelly Smoking Guru OTBS Member

    Smoked salt is fantastic in so many things and smoked cheese is to die for. I too cold smoke my bacon and some sausages start low then graduate to higher temps
     
  10. meateater

    meateater Smoking Guru SMF Premier Member

    Smoked salt on eggs over easy, now thats good stuff! [​IMG]
     
  11. distre

    distre Smoke Blower

    I've smoked a good bit of kosher salt, but it wasn't a cold smoke. I've done Pecan Kosher, Pecan Kosher Jalapeno, and even tried Pecan Kosher Habenero. All have their own flavor. As you can see I'm partial to pecan, but smoking salt is a long process. Salt will not absorb smoke and heat does not affect it, it has to create a resin on the salt. I do it hot and heavy and it is usually for over 30 hrs stirring every hour. When I say hot I'm just keeping the fire in my fire box going, I don't look for a temp, I just want the smoke to keep coming. I use smoked salt on anything I would put regular table salt on. Subs, sliced tomatoes, avocado, eggs, whatever. I know it sound like a lot of smoke but everyone I've given it to just wants more. I didn't mean to hijack you cold smoking post alelover, just commenting on the smoked salt.

    Doug
     
  12. I would like to cold smoke some gouda and some provolone mostly. It seems lower temp would be better for cheeses. I'm thinking about building a cold smoker of some sort and wanted to know my limits.
     
  13. ...and maybe some cheddar.
     

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