While your neighbor down the road may swear he is a cold smoking expert, in this situation his word really isn’t enough, as the health of your family and friends is at stake. Coldsmoking - is a low temperature process of flavouring or preserving food by exposing it to wood smoke. When I cold smoke Olives, sun dried tomatoes and other vegetables that have a lot of oil on their surface, I tend to arrange these foods on metal trays so they don’t drip oil everywhere.

If you really have an urgent need to smoke some cheese in the warmer months, try smoking in the morning or evening when temperatures are cooler, or place some ice in the smoking chamber to keep the air around the cheese cool.Our hope is that by explaining the risks and how to reduce them, we can help you decide if cold smoking is right for you.

It is a good idea to install racks in your smoking chamber to make the best use of the space, and a vent for airflow and temperature control. Especially when burning a quantity of wood chunks or shavings or when using a heat source to combust wood. Smoked cheese is a decadent, tasty treat and usually the purview of specialist grocers, but what if it didn’t have to be? Well, cold smoking takes a lot of time while hot smoking can be done in just a few minutes, so if you have the patience to wait, then cold smoking is definitely a must-try. Cold smoking is a popular method for preserving food, as it doesn’t require the use of heat and therefore minimizes the risk of damaging or overcooking the food.

Unlike a lot of the smokers on this list, this project is both very large and made entirely of wood. Cold smoking is entirely safe if you take the time to do things correctly and understand what you are doing. For anyone who doesn’t already know what a cold smoker is, the whole idea might sound counter-intuitive.

Cold smoking, when it freezes well for a few days, then you will hardly suffer from condensation because the icy air is bone dry due to the frost and therefore contains little water vapor. However, because cold-smoking happens at such low temperatures, you may need to do some additional cooking after smoking.If you can, send me a close-up photo of the dust you use and a picture of a filled maze to see if I can spot anything different from what I do. In a maze smoke generator, the wood dust sits within a narrow channel where smouldering is limited to a narrow strip of just over a centimetre. As you will be operating at low temperatures the material used for this enclosure can vary from cardboard through to wood or metal. These meats and other foods carry significantly less risk of issues with bacteria or parasites commonly associated with meat illnesses during cold smoking.