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COLD SMOKING TIPS
1) Always start with CLEAN GRIDS
2) Remember—the OUTSIDE AIR TEMPERATURE will have a
lot to do with the temperature of smoke in your cold
smoking chamber. To monitor the smoke chamber
temperature, purchase and install a dome thermometer in the
lid of your cold smoker.
3) If smoking large quantities of fish, we recommend purchasing
and using Traeger Smoke Shelves (BAC214 for BBQ070s)
(BAC213 for BBQ075s)
4) You will achieve the best results when you smoke during the
cooler months or time of day such as early morning or later in
the evening.
5) We DO NOT recommend trying to cold smoke meat, which
requires special training and processing.
6) Keep a log-book of your cold smoking sessions so that you
can repeat your successes or fine-tune your smoking
technique.
7) Cold smoked cheeses and fish need to be refrigerated after
smoking. They will be eatable for approximately 2 weeks if kept
refrigerated.
8) Smoked nuts can be kept in an air tight container, and do not
need to be refrigerated.
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