"bbq" > wrote in message
...
> On 10/8/2010 7:56 PM, Gene wrote:
>> On Fri, 08 Oct 2010 19:41:07 -0500, >
>> wrote:
>>
>>> In >,
>>> > wrote:
>>>
>>>> snip
>>>>> So how much does one of those cost, and do you have pics? :-)
>>>>
>>>> My model is a few years old. Paid about $175 for it.
>>>>
>>>> Newer model is about $200. It only has 2 racks (not 3 like mine) and
>>>> has a different door latch (mine is magnetic).
>>>>
>>>> Pics at http://www.olp-inc.com/smoke-hollow-smokers.php
>>>
>>> Looks interesting. :-)
>>>
>>> I've been wanting to try smoking cheese for Christmas gifts. An
>>> alternative for me would be to build a small smoke chamber and run a
>>> conduit off the chimney from my offset.
>>>
>>> Thanks!
>>
>> As I said before, I have no idea if this can cold smoke. Ann would say
>> I am much better at "cutting the cheese" than anything else
>>
>> Your idea sounds interesting. Cheese is so expensive that it would be
>> cheaper to smoke them almost anything else as a gift!
>>
>> To cold smoke, what are we looking at? 150 degrees or so?
>>
>
>
> For cheese, less then 100°. Around 80° is best.
>
> BBQ
>
>
The last time I smoked salmon at 100F it cooked the salmon too much. I was
trying to add smoke to gravlax. I think it should be, as you say, almost
room temperature. The next time I try to make smoked salmon I'm going to add
a bit of liquid smoke to the cure for gravlax. A Norwegian lady at the local
fish market told me she does that.

Kent