Cold smoking recipes...?

cikacule

So I have created, what to me appears as a pretty damn good cold smoking rig.I have bought a $12 (on sale from $26 ) little dome charcoal grill from Zellers and have rigged it up with some aluminum exhaust tubes to connect to my air intake on my large BGE which I cleaned up and got ready for cold smoking by doing the following:

1) cleaned the leftover charcoal and ash

2) put the plate setter, legs up

3) placed my drip pan, filled with ice and a bit of water, on top of plate setter

4) placed the grate on top of it (this is where the cold smoking items will be placed)

Now I tried smoking some cheese...which I wrapped in ice soaked cheese cloth and placed in freezer for 5-15min to cool further. Note that this is my first time cold smoking anything.....So, it all worked out.. My cheese i smoked, I managed to keep the dome temp cool, nothing melted. I left the cheese for roughly 2 hours on. Took it off placed in ziplock and in the fridge. Couple of hours later, I tried a piece and I must say I didn't like the taste of it. Well, it tasted like there was too much smoke, sharp smoke taste..not very pleasant... I read somewhere that I need to keep it sitting for a day or few before it tastes nice...I will have to try this later.Not sure... This is where I need some help from those of you that have more experience with cold smoking.

My question is:

How long do you cold smoke and what? I guess I am looking for some tried and tested recipes, essentialy.... What, how long, what wood to use, chunks vs. chips...etc. ??? Any help would be greatly appreciated.

Attached is the pic of my cold smoking rig..

 

  

MO_Eggin

I've cold smoked cheese a couple of times.  In my experience, you need to let the smoked cheese rest in the fridge for a week or two before eating to allow that harsh smoke flavor to mellow (and you may still need to pitch the ends as too funky).  BTW, nice set up.