Jonas-Switzerland
TVWBB Fan
It was wet and cold the last week. But not copd enough to do a cold smoke.
Today finally the temperature dropped. 5C / 40F early morning.
Filled the the tube with wood chips and the WSM with cheese & whatever else I'd like to try cold smoking.
Gotta say, good that I try it out with produce that will be cooked before eating. The hygene process for raw produce is kinda the opposite as for hot smoke. So I touched the packaging, and then the produce, just as I always do. Then I facepalmed. Figuratively of course.
My partner was busy as well.
Pulled after 4 hours.
Note to self: Buy oven cleaner and clean them ro a spit-shine before next cold smoke.
Also, I had a lot more smoke on top of the cheese, less on the bottom, and a lot less from the sides. Smoke continuously escaped between the lid and the body of the wsm. Maybe I should fit a gasket for better smoke submersion.
I like the tube so far. A full 12in tube only lasted 2 hours with wood chips, which would not be enough for an overnight cold smoke. It did however not go out on me.
The grate temp was also an interesting side note. The little smolder managed to heat up a WSM 22 by 10-13 degrees C. I was expecting a lot less. If I want to smoke meats, I should probably fill up the water pan.
Today finally the temperature dropped. 5C / 40F early morning.
Filled the the tube with wood chips and the WSM with cheese & whatever else I'd like to try cold smoking.
Gotta say, good that I try it out with produce that will be cooked before eating. The hygene process for raw produce is kinda the opposite as for hot smoke. So I touched the packaging, and then the produce, just as I always do. Then I facepalmed. Figuratively of course.
My partner was busy as well.
Pulled after 4 hours.
Note to self: Buy oven cleaner and clean them ro a spit-shine before next cold smoke.
Also, I had a lot more smoke on top of the cheese, less on the bottom, and a lot less from the sides. Smoke continuously escaped between the lid and the body of the wsm. Maybe I should fit a gasket for better smoke submersion.
I like the tube so far. A full 12in tube only lasted 2 hours with wood chips, which would not be enough for an overnight cold smoke. It did however not go out on me.
The grate temp was also an interesting side note. The little smolder managed to heat up a WSM 22 by 10-13 degrees C. I was expecting a lot less. If I want to smoke meats, I should probably fill up the water pan.
