Cold Smoke Mode on the Lone Star Grillz Pellet Smoker | How to Cold Smoke Cheese

[@bdiddlemcgriddles]

About time the cold smoke feature is shown!

[@lonestargrillz]

Thank you for watching!

[@Jordan-rc7hl]

Cant wait to get mine! Ordered back in july so only couple more weeks! Couldnt be more excited!

[@gharv1313]

Absolutely love it Mike! Definitely looks amazing. Cheers brother 🍻

[@lonestargrillz]

Thank you for watching!

[@bobbicatton]

The cold smoke feature looks like a winner👍😊

[@lonestargrillz]

Thank you for watching!

[@matthewhaas3263]

When you say to achieve maximum flavor to store for 2 weeks, is the smokiness not present right after smoking? Never cold smoked before but looking to try this and the queso recipe

[@lonestargrillz]

It’s definitely smokey immediately after, but wrapping it and refrigerating for a couple weeks really amplifies the flavor. It’s worth the wait but good either way.

[@matthewhaas3263]

@ thanks for clarifying!!

[@Chillomatic1]

My cold smoke seems to always run a little warm at 150ish. Have put ice under my cheese

[@lonestargrillz]

That’s a good solution for hot weather. Typically you want a 70 degree or cooler temperature for this smoke. Also leaving the lid open throughout the entire startup process if you aren’t already doing that along with keeping the smoker out of the sun (if possible).

[@LarryMakos]

What temp range does it operate at during this mode? It must increase the temp somewhat more than ambient?

[@lonestargrillz]

If you leave the lid open during cold mode startup, it won’t soak up any heat. You want it to be 70 or less outside and keep the wind away from wind and sun (if possible). The temperature inside the smoker won’t change because of its only smoldering pellets.