Cold Smoking Cheese in Timberline 1300

DarienJim

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Location
Rowayton CT
Grill
Timberline 1300, Big Green Egg, Weber Genesis
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?
 
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.
 
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