This next one is another really great smoker, designed for low temperatures with some of the lowest functional temperatures available. While this can be done while keeping the food and the fire in the same chamber, it is very challenging to keep the temperature below the 120°F mark. This unit claims to provide 4-6 hours of smoke. We have heard that sometimes this unit falls short on this claim.

Cold smoking cheese produces delicious results in around 2-4 hours without the risks associated with cold smoking meat—aside from the risk of melting your cheese if you let it get too hot. The smoke flavor will only penetrate the surface areas of the cheese, so cutting your cheese into smaller chunks will yield a better result. It is a good idea to turn the cheese regularly to make sure you get an even coverage of smoke over the surfaces of the cheese. And in most instances, that usually is the case. From grilling to smoking, most forms of our favorite past time involve exposing meat to high temperatures to give us the smoky, charred taste that we all know and love so well. At this point, you may be thinking about the long, seemingly successful history of different cultures cold smoking meats. Surely, if it is so dangerous we would have given up on the practice.If you plan on doing a lot of cold smoking, especially on the go, the Smokehouse Smoke Chief is a great choice. If you only plan on dabbling occasionally, this unit might be overkill.

You attach the add-on box through the wood chip port using the included J hook. It’s a bit hard to get it in there. But, once it’s done you simply load it up with wood chips, place your food in the cooking chamber, and, it’ll feed the system to smoke away for up to 6 hours. Functionality will also be a matter of your own preferences. Some of those cold smokers have a lot of different options and some are limited. You need to cure the food you will smoke before you place it in the cold smoker since the meat can absorb the smoke once the moisture has been drawn out. Food will not cook when it’s in a cold smoker but will be bathed in cool smoke and will take on a rich, smoky flavour. If smoked for long enough food will develop a rich colour. Cold smoked fish tends to retain a relatively moist texture because it goes through a brining process before going into the cold smoker.Keep in mind that a lot of times, cold smoking is completed by adding a cold smoker device to your everyday smoker. Safety Tips for Cold Smoking Another option is to smoke your meat while it is raw, for a short period of time, taking special care that it does not reach dangerous temperatures. Then cook the meat immediately after the cold smoking process. The purpose of doing things this way is simply to impart a smoky flavor to the meat before cooking it. Wrapping it up This added space is ideal for smoking whole carcasses, huge links of sausages, large chunks of ham or beef, and your own cured meats. Basic materials needed This gives you the ability to use the tube with any cooking device as well as attach it to whatever you already use instead of purchasing a full new smoker. The temperature gauge is built-in to the unit and there is a simple wood tray with ash removal for simple cleanup.