proq cold smoker question
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Author Topic: proq cold smoker question  (Read 13694 times)
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Real Name: daniel
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« on: July 05, 2012, 02:49:13 pm »

sry if this has been talked about but, i have owned a proq bbw for a couple months and thought it was time to buy the cold smoker unit online. my basic question is when smoking fish, meat, cheese is it really crucial to stay in the 80degree zone? is it because of flaver/texture or the cooking danger zone when food becomes dangerous to consume? atm temp are around 100-107 so is it possible to smoke fish and cheese and meats at 100-107 with the cold smoker? or will i have to worry about the cooking danger zone and have to wait tell it cools down. ty for any help u can give me. oh and is there any local places that carry the dust for the smoker? id prefer to buy from local then online

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Real Name: Jeremiah Kelsay
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« Reply #1 on: May 26, 2013, 11:31:57 am »

I actually picked up an A-Maze-N tube for my cold smoking. I did some amazing hickory cheddar a couple months back.

I think the temperature has more to do with keeping the meat from starting to cook or the cheese melting. I had filled up water bottles and threw them in the freezer, then surrounded the cheese in the frozen bottles and a couple ziploc bags full of ice to keep the temperature in my ProQ down.
I think I have the hang of this posting thing now..

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Real Name: Kim Collins
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« Reply #2 on: June 02, 2013, 12:56:23 pm »

I used all three stackers, put the chunks of K and a chunk of cherry on the pan and added a lit piece of K. Temp still got too hot so I added the water pan with some ice to bring it back down. The cheese turned out really good.

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