Who does cold smoking?

jonn6464 said
To really enjoy that cheese, go grab a box of Ritz crackers (saltines also work), brush both sides with melted butter and line that top rack with them. You've never had anything quite like a smoked Ritz.

Yowza, now that's a hell of an idea. I'll give that a shot right away. My sweetie is a fiend for cheese and crackers, maybe she'll let me stick around if I feed her right. I never met a Ritz I didn't like.

Tinmannz said
I haven’t the room for a cold smoker, but I do slow smoking. I may have to try smoking some cheese.

You can smoke cheese in a regular (hot) smoker, using a moat of ice around the cheese. I've done it this way and it turns out just fine. Cold smoking is easier for cheese, but the ice trick works.

MoparMike1974 said
Last year we butchered a cow and I made a bunch of beef snak sticks (similar to slim jim). Smoked them with hickory and man they were awesome.

@MoparMike1974 care to share a recipe? Snak Sticks and smoked sausage are next on my agenda.

For tonight, I pulled off the Brie at 6 hours of smoke at 50 degrees. I let the harder cheese go longer, it will get a total of 10 hours or so at the same temp.