In April of 2015, I bought a Char-Broil brand cabinet smoker. I have thoroughly enjoyed using it!
Right now, (10:10 PM), the smoker is set up for cold smoking and I’m waiting for the smoke to start rising in the box. I’m about to smoke some Gouda, cheddar and Swiss cheese.
On the smoking rack.
Moisture laden smoke falling from condensation drip leg. This initial heavy smoke is a result of the moisture in the wood being steamed out.
When the wood dries, the dry smoke begins to rise inside the cabinet.
The thin, dry smoke rises in the cabinet and the cheese begins to take on the flavor.
When the cabinet temp…
matches the ambient temp…