Hey everyone
looking to find out at what air temp I need to add heat to the smoker to cold smoke cheese. I known that I don't want it to freeze so anything below 32 I would need to add heat. But what about 32 - 60 degree. My setup is a warming box with the A-maze tray. Last weekend it was about 40 degrees outside and I did a batch of cheddar and co Jack. Ended up going 5 hours with Todd's Apple pellets and not much change in color. I normally run 3 hours with nice shade of smoke.
So do lower temperature take longer to get the smoke into the cheese or is this batch just not going to have the look of nice smoked cheese?
I'm in north western WI so the days in the 50's are gone till April.
Thanks for the help
PABEEF
looking to find out at what air temp I need to add heat to the smoker to cold smoke cheese. I known that I don't want it to freeze so anything below 32 I would need to add heat. But what about 32 - 60 degree. My setup is a warming box with the A-maze tray. Last weekend it was about 40 degrees outside and I did a batch of cheddar and co Jack. Ended up going 5 hours with Todd's Apple pellets and not much change in color. I normally run 3 hours with nice shade of smoke.
So do lower temperature take longer to get the smoke into the cheese or is this batch just not going to have the look of nice smoked cheese?
I'm in north western WI so the days in the 50's are gone till April.
Thanks for the help
PABEEF