how long do you do yours for ??
The Smokers Thread for Everything BBQ - You Know Who You Are!
LeCheffre
(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman )
#303
Personal preference is personal.
I never wrap ribs and I have a strong preference for spare ribs over backs. I dislike the modern baby back with loin meat lump, and I dislike paying rib prices for loin meat. I like a bark and I like a bit of pull. I don’t like the wrapped result.
It’s personal preference. My wife preferred baby backs. I’ve converted her.
Baytowvin
(TJ Borden)
#304
Had a three pound odd shaped end from a slab of pork belly I started curing today for bacon. Figured, why not throw it in the smoker.
JustPeachy
(Sophie)
#307
I saw in the What did you Keto today thread that @daddyoh and @GodwinGoGo were discussing smoked salt. I’ve actually been toying with the idea of cold smoking salmon and maybe a few cheeses/nuts. Can anyone recommend a relatively cheap cold smoke device that I can use with my existing grill? Does anyone here even do cold smoking? I think it’s be really cool and make nice gifts for the upcoming holiday season.
daddyoh
(Eric - The patient needs to be patient!)
#308
I have an electric smoker that uses a wedgie for pellets. So I can do cheese, I just don’t turn on the heater and use big blocks of ice in the winter. I’m nervous about cold smoked fish for safety reasons. I warm smoke salmon and love that.
Not sure how to do it with a grill. Sorry.
The blue cheese on beef (steak, burgers) and occasionally eggs is to die for. And you don’t need much.
JustPeachy
(Sophie)
#309
I wish my husband liked blue cheese. I never buy the stuff because I can’t eat it all, but I do like to get it when I’m out at a restaurant. I bet smoked it would be TDF! 
How long do you smoke your cheeses for?
LeCheffre
(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman )
#310
Just a wee bit of brisket flat that I cured for 21 days, cold smoked with pellets for 10 hours, sous vided for two days, and hot smoked for a few hours for Pastrami.
GodwinGoGo
(I Am The Egg Man ku-ku-kachoo)
#311
Gorgeous. That looks perfect.
Sorry Sophie. I do warm smoking mostly. I built a smoke box for cold smoking, but haven’t shopped for a pre-made one.
daddyoh
(Eric - The patient needs to be patient!)
#312
Two to three hours. I try to keep the temp inside the smoker to be 80F or less. Therefore I look for a day that is below 40F and ideally less than 30F. I live in Richmond Va and last winter we did not have very many cold weekend days. And when it was cold it was snowy.
CFLBob
(Central Florida Bob )
#313
Sophie, I do cold smoking almost exclusively for cheese. I did salmon once, but not cold smoked Lox, more like halfway between cold and normal hot smoking. I’ve done almonds a couple of times.
I don’t know of a chamber you could add without some modification, but a popular mod on the Smoking Meat Forums is to get a metal mailbox and run a length of aluminum dryer duct into the chamber. You’d burn the wood (pellets/chips/chunks) in the mailbox. (Pretty sure you can read that without being a member - that’s the cold smoking forums). Lots of folks swear by it.
I have a Masterbuilt Electric Smoker, and they sell a cold smoking box that matches it, so no long hoses required. It heats the chips on an electric burner, like the smokers do, but the chamber stays cool. I put a big pan full of ice under the cheese and it helps keeps the temperature down to where the cheese doesn’t melt - say 70 or so.
Speaking which, I’m getting low on smoked jalapeno pepper jack. That’s serious. Time for BJ’s Club run.
LeCheffre
(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman )
#314
Amazen maze or tube. Plus pellets. Cold smoke on yer grill, so long as it’s cold out, and your grill holds smoke reasonably well.