Christmas cold smoke

[picksbigwagon]

Today seems like a great day for a little cold smoking: 3 kinds of cheese ( Havarti, sharp cheddar, and sharp cheddar with cranberries) and two kinds of venison sausage: polish links and landjaegers. Using applewood this time, gonna be a long 9 days before I sample

[Gordie]

MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM, I can smell that from my house Picks.

[eyeguy 54]

I smoked some cheese once, not pretty... LOL

[Dark Cloud]

, gonna be a long 9 days before I sample

Liar! Tell us how it was...

[picksbigwagon]

Dealing with a burn out right now, checked it every half hour or so and sometime in the last half hour all the pellets caught fire and the cheese got warm, so it is in the freezer right now, I will put it back onin 15 minutes. Fr another hour or so

[picksbigwagon]

Just finished vacuum packing the smokey goodness from yesterday, I sampled the Havarti, good golly, we have an absolute winner here! The cheese and meat will mellow for a week and will be devoured Christmas Eve.....

Clockwise from the top: cranberry cheddar, havarti and white cheddar

[huntnfish]

How long do you smoke the cheese for? I've found anywhere from and hour to 5 hours on the internet. I smoked some cheddar and mozzarella a couple weeks back for an hour and i had way too much smoke. I inherrited a bradley and it was the first time using it after the initial flavoring. The cheddar had a very strong smoke taste but the motts was ok. Of course I was too anxious and tried it before it mellowed. My FIL liked it and ate it all before it coould sit for a week so maybe it would have mellowed and been fine. I used Oak which is what Bradley recommended. I think apple would have been better.

[picksbigwagon]

I smoked it for 5+ hours because all the pellets burned out at 3.5 hours. Was figuring 4 hours for the cheese. The first time I used hickory which gave the cheese a heavy smokey flavor after five hours. How much wood are you using? I use a pellet smoker tray and it doesn't kick off too much smoke

[huntnfish]

I'm using the Bradley wood disks. If i remember right, each disk burns for 20 minutes and they really put off some smoke. I didn't have the vent open much either plus I had a hard time keeping the temp low enough. I'm hoping to do the same as you and get some smoked and in the fridge so its ready by Christmas. The next time I try it I'm going to watch it closer and only burn half a disk every 20 minutes.

[picksbigwagon]

Are you able to run the bradley without any heat, just the disk smoking? What if you used a torch, started the disk on fire in a pan let it burn for 4-5 minutes and blow out the flame nd let it just smoke?

[huntnfish]

To cold smoke in that smoker you just run the smoke tray thing and unplug the main heater. I was a bit excited to try it out and it was around 60 that day so I think it will work a bit better this time of year. I'm a bit new to smoking so I'm still working on the learning curve.

[picksbigwagon]

60 out and cold smoking, way too warm out, try it this weekend and open the top and let the smoke roll out, good luck