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@this_is_my_name Hey bud...have you used your cold smoker box yet?
When I was doing the burn in with the grill at 400... I found in the smoke box that the top temp guage reading 260 while the bottom one was at 160-170.
I am working on a mod that hopefully will keep the temp inside it lower. Hopefully if it isnt raining I can get it done on Thurs. I shall report back my findings
Yes I completely agree....but even on the low setting the box gets too warm in my opinion. Correct me if I am wrong but isnt cold smoking done in the 70 to 90 deg range?Yikes... That defeats of purpose of a "cold smoke box" if you're seeing temps like that... Then again, that was with the temp. set at 400..
Do you know what you ambient temp was and when at the low setting what your guages were reading?When i had it on low, the upperrack did get hot but I was able to smoke cheese on the lower rack. I will be doing another smoke shortly so I can report back. I just got my unit and the cheese was all I could do before needing to leave town.
I love smoked cheese but since ambient here is so high I cant do any "cold smoking" until it gets cooler here...maybe december...lolHmm I don't recall. I believe I didnt want it above 100 but don't remember for sure. I am traveling home right now and plan to do cheese again (which turned out great). I did 90 min on Low and nothing "melted". I will pay closer attention next time around. I will say that I got up at 5am to ensure the outside temp was lower and let it run while I packed.
I'd think anything less than 100 degrees would be for cold smoking. I use my MES with the side cold box during the winter and never really measured internal temps of the smoker..Yes I completely agree....but even on the low setting the box gets too warm in my opinion. Correct me if I am wrong but isnt cold smoking done in the 70 to 90 deg range?
I am in florida I cannot cold smoke most of the year because ambient is higher than those temps.
@this_is_my_name Thank you for the feedback.... That looks great!! I really love cheese in general but smoked cheese is well ...awesome!
Having an ambient temp of 72 helps....my ambient at 6 am this morning is 85. I guess I am going to have to do some testing to see how it comes out. What is in the pan under the cheese?
I should have all of my accessories lol.