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It's That Time Of Year!

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Post  Mack Mon Nov 02, 2009 3:24 pm

Cool enough to get some cold smoking going (mind you with the summer we've just had, I probably could have done it all year).

Decided to use my WSM on this one, as I haven't used it for ages and the main reason being that it was the only clean smoker around.

Bought 2 types of Cheddar and some Red Leicester Cheese.
It's That Time Of Year! Cheese

Put it all on the top cooking grate, no waterpan in and I'll use the bottom grate to rest the Cold Smoke Generator on.
It's That Time Of Year! Cheese-2

All loaded and lid on, just have to pop the CSG through the door...
It's That Time Of Year! WSM

luckily the WSM's door is just the right size.
It's That Time Of Year! GSG-going-in

3 hours later, cheese is ready to come off.
It's That Time Of Year! Cheese-done-1

Will wrap it in cling film now and leave it to rest in the fridge for at least 24 hours.
It's That Time Of Year! Cheese-done-3
Mack
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Post  Novice Mon Nov 02, 2009 6:23 pm

Hey Mack,
Are those cold smoke generators available to buy yet?

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Post  Mack Mon Nov 02, 2009 6:33 pm

Yep they are!

http://www.macsbbq.co.uk/CSG.html

http://www.macsbbq.co.uk/Order.html
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Post  Treegje Mon Nov 02, 2009 8:24 pm

mine arrived today cheers
thanks
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Post  Mack Tue Nov 03, 2009 8:16 am

Treegje wrote:mine arrived today cheers
thanks

Excellent! Can't wait to hear your feedback.
Mack
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Post  Adam Thu Dec 03, 2009 6:14 pm

Do you still keep the top ventilator holes open?

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Post  Mack Fri Dec 04, 2009 8:37 am

Yes, the top vent should be just slightly open.
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Post  Adam Mon Dec 07, 2009 10:10 am

Smoked some normal supermarket cheddar over oak on Friday night and it is amazingly delicious. I like a heavy smoke so it got the full 10 hours though!

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Post  Mack Mon Dec 07, 2009 5:54 pm

10 Hours!
Now that must be smokey!
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