bbq wrote:
> Jack Curry wrote:
>> Too hard to maintain low temps. Hot smoking is no problem at all,
>> but trying to keep 90 degrees on a Kamado, ECB, WSM...not too
>> easy.
>
> I have done cheese on the WSM maintaining about 80°. It was only
> for about 60-90 minutes though. Definitely a cool weather cook. I have
> seen some homemade contraption(virtualweberbullet maybe)

Kamado forum maybe:
http://www.kamado.com/discus/message...tml?1001206282

> where you have a seperate pit for the coals/wood and using tubing
> of some kind from the heat source to the pit where what your
> smoking is. So it can be done, just gotta be a little more
> observant of the temps.


I've smoked cheese on my K5. It was in the 40's outside, and added one
glowing "K" Extruded Coconut Lump along with a chunk of hickory. The
cheese was on the upper grill, the "fire" was in the Lumpsaver+ with a pan
of ice on the main grill. I didn't really watch the dome temperature
since I couldn't pre-heat the ceramic. It turned out pretty good (I used
most of it for Christmas presents) if I can believe what everyone said
They're begging me to do more.


>
> Or you could say the hell with FL and the hurricanes and move
> north and when it is 20 below, say ah nice 'cold smoking' weather !

I'd rather buy smoked cheese or do without than ever see snow again...
;-)

>
> BBQ

BOB