Lots of devices, I used to have one on my Traeger 075, as you can see, I was not as proficient at Cold Smoking when I started.
My preference now is dedicated Cold Smoke generator inside a pit, I now use the Blaz'n Smoker. But I have built a Binford 4000 and I have even used a Soffit, when and to this day, do not know what a Soffit is! I will assume folks have a device they like.
I used to think if you kept the temperature under 90°F you were OK for Cold Smoking...I had to rethink that, and I think you are pushing it if you get to 80°F. 65° seems to be the sweet spot for me.
No one can tell you how much time in the smoke, I can tell you for cheese, it is 3 hours for me. I think many will find that way high, I understand, this is my preference. I am not the kind of cheese eater that is going to cut off small hunks and put on a Ritz or a Trisket and eat, or just eat the hunk itself. I am a use on a taco, or enchilada or a pizza, I really want that Smoke flavor to come through. I am also boring, I am a simply a Cheddar and Pepper Jack guy...
My Age time is 2 weeks, and I like it vac sealed when I do it!
Good luck, and I hope folks with more experience will be in over the next few days and weeks to really show you how to do it!
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Topic: Cold Smoke Cheese... (Read 986 times)