Cold Smoking Cheese in Timberline 1300

DarienJim

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Ok starting to venture into something new: cold smoking cheese.

I have watched a bunch of videos and bought a tube chamber for cold smoking.

What I am confused is do you set the Traegar to any setting or is the total heat just from the tube? The reason I ask is when you watch some of the videos, it sounds like the Traegar blower is going in the background. If so what is the exact temp and settings? I assume it cannot be Super Smoke mode since you would have to heat it up to 160.

Does the tube generator enough heat and smoke to smoke the cheese?
 

RemE

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Cold smoke, you're wanting as little heat as possible. In a Traeger, leave it off and in a cold place. You can use a smoke tube or smoke spiral, they do generate some heat so keep it away from your food.

Personally, I installed a cold smoke generator on my 850. It's a small metal box with air pump, burns chip-pellet mix. The heat stays outside and the smoke pumps into the cold grill. These run much longer than smoke tubes.

I'll be smoking a salmon this week.
 

Slimpicker

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