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Smoke it and they will come!

How To
Cold Smoke
Meats Nuts & Cheese

 

Cold smoking is highly under rated and over looked for that matter. Without a doubt its what I consider the easiest form of smoking producing amazing results. For nuts and cheeses No brines, sauce or rubs requires. No over night marinating or intense preparation like some smoked foods require. In fact, you don't need a smoker! You can use your grill. All that is required is you purchase the products to cold smoke and own or have access to a cold smoke generator like the A-MAZE-N-SMOKER.

We will be working with the A-MAZE-N-SMOKER cold smoke generator in this how to demo as I feel it's the best bang for your buck starting around $30. Not only is it priced right, it produces repeatable quality smoked foods. You can get yours at amazenproducts.com. I have reviewed this product and highly recommend you spend some time reading my ReviewLet them know Rob from SmokingPit.com sent you. This amazing cold smoke generator does just that. It generates cold smoke allowing you to smoke items like cheese without drying it out or melting it as long as the ambient air temperatures are not to high.

Lets discuss how ambient temperatures can effect your smoked product. Cheese has a low melting point, and that's nothing new. Long before the cheese melts it begins to sweat oils and moisture. We want to avoid this as it will dry the cheese out. Nuts are not a problem and they can be hot smoked. Deli turkey on the other hand should remain cool as we don't want to spoil the meat. This is where we must be aware of the ambient air temperature. In my case I live in the beautiful Pacific Northwest (Washington) where the temperatures are very mild. That said I still make sure I cold smoke during the cooler part of the day if possible. I recommend doing this at night as the sun is down and this should be the coolest part of the day. My idea of the ideal ambient temperature is around 50 degrees. The video below was shot on a 52 degree evening ant the results were amazing.

 

Product Review & Information

 Let's Smoke it!

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The A-MAZE-N-SMOKER is a cold smoke generator, a product of A-MAZE-N Products LLC. 

This video will demonstrate how easy the end to end cold smoking process is. No spices, rubs, marinades and very little prep time went into creating the enormous amount of quality hickory smoked Turkey, Cheese and Pecans. Most important, very little effort on the cooks part. Got to love that!

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A-MAZE-N Products Web Site

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 @  SmokingPit.com

 

Ingredients

The ingredients for this cold smoke are as follows:

1 lb. Pecans
2 lbs. Deli pan roasted turkey
1 package of Mozzarella Sting cheese
1 Package of Gouda cheese slices

 

Step 1:

Prepare the ingredients. Place the pecans on a plate or pie tin. Divide the deli turkey into two equal portions and place them on individual plates or pie tins. Unwrap the string cheese and place them on a smoking rack. Do the same with the Gouda slices. If your using blocks of cheese I highly recommend you cut them into2" thick cubes or rectangles. This will allow smoke to penetrate more surface. This is a great way to control how much smoke flavor you get into your cheese. I also recommend using a multi tier rack that will fit in your grill or smoker. This type of rack allows you to fully utilize the space within your grill or smoker.

Step 2:

Add 3 cups of Hickory sawdust or flavor of choice to the cold smoke generator. Make sure the fuel is about 1/8" from the top of the sides. Tap the A-MAZE-N-SMOKER on a table or surface to help settle the sawdust. Using a Butane mini torch, ignite one or both ends of the saw dust. It will burn towards the center. I have found I like to light both ends and the center. I get about a 3 hour burn and allot of smoke flavor for a 3 hour smoke. Note there is no bitter after taste. just as nice hickory smoke flavor. I have found that 3 hours is plenty and will keep your cheese moist as it should be.

Step 3:

Place your Turkey, cheese and nuts into your grill or smoker. Do not heat up your smoker or use any other device that may generate heat within the chamber other then the cold smoke generator. Your grill and or smoker should be off. Place in the A-MAZE-N-SMOKER in the corner farthest from your exit vent. Fully open your air vents. Close the hood and make sure to return a couple time to turn the nuts and turkey.

If your smoking thin sliced cheese like the Gouda seen in the pictures to the right, it will only require about 1 1/2 hours of smoke. Remove the thin slice cheeses half way through the smoking process so they so not get too strong of a flavor.

That's it! 3hours later you have some delicious Hickory smoked Deli turkey, cheese and nuts.

SmokingPit.com - HA-MAZE-N-SMOKER New Cold smoke generator for your smoker. Smoked cheese and meats without the heat and expense.

SmokingPit.com - HA-MAZE-N-SMOKER New Cold smoke generator for your smoker. Smoked cheese and meats without the heat and expense.

SmokingPit.com - How to Cold smoke cheese, deli turkey and pecan nuts using the A-MAZE-N-SMOKER cold smoke generator with a grill or Trager.

SmokingPit.com - How to Cold smoke cheese, deli turkey and pecan nuts using the A-MAZE-N-SMOKER cold smoke generator with a grill or Trager.

SmokingPit.com - How to Cold smoke cheese, deli turkey and pecan nuts using the A-MAZE-N-SMOKER cold smoke generator with a grill or Trager.

 

Some times it's the simple things that work the best. I can't think of a logical reason I would pay more for a product that would at best match the A-MAZE-N-SMOKER in ease of use and quality of smoked products. After a many successful smokes using this product I can say with confidence it's a great buy and one can expect quality smoked goods using it. If your looking for a cold smoke generator that is easy to used and produces quality meats and cheeses I highly recommend the A-MAZE-N-Smoker. It's the best cold smoke generator I know of and it's under $30. Get your cold smoke generator today @ A-MAZE-N Products Web Site. Tell them you saw it here @ SmokingPit.com.

 

 

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