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  1. #1
    Join Date
    May 2010
    Location
    Acampo California (Lodi area)
    Posts
    1,078

    Default What is max temp for a cold smoke?

    What is the max temp for a cold smoke? If I do mine outdoors there are commonly 105 degree days. At what temp are you no longer cold smoking, but really really slow cooking?
    I am in shape. Round is a shape.
    I LOVE vegetarians! They come in Chicken, Pork, and Beef flavors!

  2. #2
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    Depends on what you are smoking, really...
    I hear that a pan of Ice beneath the food helps to keep the temps lower, as far as cold smoking on a 105 day...I'm not too sure.
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  3. #3
    SmokyOkie Guest

    Default

    It depends on what you are smoking. Cheese wants to stay < 90. Certain cured meats and sausages, as well as fish go gradually up as high as 185.

  4. #4
    Join Date
    May 2010
    Location
    Acampo California (Lodi area)
    Posts
    1,078

    Default

    clear as mud... Is there a good book or website on the topic? This cold smoking stuff is totally new to me.
    I am in shape. Round is a shape.
    I LOVE vegetarians! They come in Chicken, Pork, and Beef flavors!

  5. #5
    Join Date
    Jun 2008
    Location
    NW Indiana
    Posts
    3,034

    Default

    you go above 85 and most cheeses are gone baby gone but with the fishys you can have higher temps so its all about what yer wantin to smoke I guess.
    MEMBER: BERGIE BBQ team 2011, 2012.




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