Make a cold smoke box(can be anything, even cardboard). Take the rain cap off the smokestack on the Pit Boss and use 6+ feet of aluminum dryer vent(the expanding kind, it is very thin walled) and run it to your cold smoke box you have sitting on a shelf or a ladder(has to be higher than the Pit Boss smoke stack). Have some holes in the top of the cold smoke box to let the smoke flow out, or add a partition an inch from one side that doesn't quite reach the top, put your smoke outlet hole low on that side of the box. This will trap smoke in the box longer and give a more intense smoke flavor. My cold smoker cooler is setup that way, but I used a piece of 3" PVC pipe down and out the side on a stubby 90 bend(this was hard to find, if you have more room a normal 90 is fine). Setup works really well smoking summer sausage, hot dogs etc, bacon too is better cold smoked then vacuum bagged and frozen for 4 weeks minimum to let the smoke mellow.
I smoked another full rack of cheese in the Big Chief yesterday.
I did all cheddar. Some sharp. Some medium.
Setting the rack directly on a tray of ice is keeping the cheese cool enough to smoke without any melting.
2 hours seems to be bout right for a hard chees like cheddar.
I will vacuum seal it today and store for a month.
BP | Bronze Point | IMR | Improved Military Rifle | PTD | Pointed |
BR | Bench Rest | M | Magnum | RN | Round Nose |
BT | Boat Tail | PL | Power-Lokt | SP | Soft Point |
C | Compressed Charge | PR | Primer | SPCL | Soft Point "Core-Lokt" |
HP | Hollow Point | PSPCL | Pointed Soft Point "Core Lokt" | C.O.L. | Cartridge Overall Length |
PSP | Pointed Soft Point | Spz | Spitzer Point | SBT | Spitzer Boat Tail |
LRN | Lead Round Nose | LWC | Lead Wad Cutter | LSWC | Lead Semi Wad Cutter |
GC | Gas Check |