proq cold smoker question
  BBQ Island      
AZ Barbeque.com
August 23, 2014, 08:19:09 am *
Welcome, Guest. Please login or register.

Login with username, password and session length
News: Annual Out of the Ashes BBQ Comp is coming up, get registered TODAY!!  http://www.azbarbeque.com/forums/3rd-annual-out-of-the-ashes-bbq-competition/
 
   Home   Help Search Calendar Login Register  

Pages: [1]   Go Down
  Print  
Author Topic: proq cold smoker question  (Read 7989 times)
0 Members and 1 Guest are viewing this topic.
bbqgeek
Newbie - Less than 10 Posts
*

Karma: 0
Offline Offline

Real Name: daniel
Posts: 1

Referrals: 0

« 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




Logged
JaySyn
Hello, I'm Finally Posting 10 - 49 Posts
**

Karma: 0
Offline Offline

Real Name: Jeremiah Kelsay
Posts: 17

Referrals: 0

« 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.
Logged
Mr.Bo
I think I have the hang of this posting thing now..
***

Karma: 0
Offline Offline

Gender: Male
Real Name: Kim Collins
Posts: 233


Referrals: 0

WWW
« 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.
Logged

BBQ Grillware vertical gas smoker
WSM with mods
UDS
Pro Q Excell 20
Pages: [1]   Go Up
  Print  
 
Jump to:  


Powered by MySQL Powered by PHP Powered by SMF 1.1.19 | SMF © 2013, Simple Machines
Refferals System by CreateAForum.com
Valid XHTML 1.0! Valid CSS!