Using Pellets without a Pellet Cooker - Which Ones, for Cold Smoking , like CHEESE, or...?

[JGo37]

So - Hi again PIT!. I've got some slow-burn cold smoking tubes and want to start smoking wedges of cheese, and whatever else you folks can come up with as good suggestions.

Hard-boiled Eggs? Should I cure them in Pink #1 first?

My first run I'm wanting to put both white and yellow wedges in and see how things turn out. I've read about 100% natural, horror stories of OMG BARK!, and the rest.

What pellets have you had great results with smoking cheese, and what else is really worth cold smoking? (Fish - duh!) Is there an alternative fuel for the tubes?

(and what happened to my font?)

Thanks in advance folks, and a much delayed and oft forgotten 'tip of the prongs' to the community - all y'all are the best!

[texastweeter]

Cheese, veggies, hard boild eggs (i dont cure), fruit, sauces, water...WHISKEY. I use exclusivly apple pellets or other fruit wood to cold smoke. Usually cold smoked items have a more delicate flavor, and you dont want to go overboard. Smoke water, then freeze it for smiked ice in whisky. Oh and i have good results with smoked bloody marys. Cold smoked heavy cream And the custard once and used it to make a bourbon buttered pecan icecream

[JGo37]

texastweeter WOW - smoking water just never really clicked until now. I want to try smoked ice with Drambuie. Thanks!

[Elton's BBQ]

I have coldsmoked Salmon with beechwood pellets. Highly recomended.

[JGo37]

I'll have to try that - how long when starting with fresh raw salmon? Ballpark... or what do I look for. Elton's BBQ thanks!

[Elton's BBQ]

This is how i coldsmoked salmon with pellets.

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/seafood-recipes/395039-salmon-coldsmoked-with-a-maze-n-coldsmoke-generator

[kbremer]

I use any kind of fruit. Little hint on the cheese, once smoked....about 3 to 4 hours, put the cheese in a frezzer bag for about 1 week......turns out great!!

[JGo37]

In the freezer, or just a freezer bag in the fridge?

[EdF]

Just in the fridge is good.

[Potkettleblack]

I would recommend 100% flavor wood pellets for that type of smoking. You don't need the heat that you get from the oak. Apple or any of the fruits are good for cheese.

[kbremer]

Fridge......I have found if you leave it in the fridge for 4 to 5 days.....the smoke flavor absorbs really deep in the cheese…...I do it all the time....

[Skip]

Don't be afraid to smoke some hard boiled eggs. We think they make the best egg salad ever!

[CandySueQ]

My favorite is sharp white cheddar smoked with orange pellets. Do it with 7 briquettes on a 22" Weber kettle and two foil packets of pellets. It's a must not to taste the cheese until a week after smoking. I also will put cheese under a piece of foil and flip cheese when I add the 2nd packet of pellets. Charcoal on one side of the charcoal grate, block air vents so that only air right under the coals. Position cheese under the top vent well away from the heat.