Cold Smoking Cheese

[Robwaldron66]

I was told that you can put the Ironwood 850 in demo mode so that just the induction fan will run with no fire. I am interested in using it to cold smoke cheese with a smoke generator and just the induction fan running to promote airflow through the grill without a fire that would increase the heat. Does anyone know of any reason I should not do this? When in demo mode does the induction fan run until you turn it off, or does it run for a set length of time and shut off automatically?

 

[Manannan]

Cant give you a definitive answer but from the info below it appears that the induction fan doesn't run constantly with models that have a D2 controller but does on AC models. There is some other important info relating to Demo mode as well not least on how to avoid a fire when coming out of that mode!

https://support.traeger.com/hc/en-us/articles/4407213223067-Demo-Mode-D2-Grills

https://support.traeger.com/hc/en-us/articles/4407219707675-Induction-Fan#:~:text=An induction fan is one,cooked, wood-fired food.

If you do go ahead it may be worth putting a bowl of ice in along with the smoke generator to keep temperatures down? I use a Bradley Smoker for cold smoking cheese so have never contemplated using a Traeger.

 

[Robwaldron66]

Cant give you a definitive answer but from the info below it appears that the induction fan doesn't run constantly with models that have a D2 controller but does on AC models. There is some other important info relating to Demo mode as well not least on how to avoid a fire when coming out of that mode!

https://support.traeger.com/hc/en-us/articles/4407213223067-Demo-Mode-D2-Grills

https://support.traeger.com/hc/en-us/articles/4407219707675-Induction-Fan#:~:text=An induction fan is one,cooked, wood-fired food.

If you do go ahead it may be worth putting a bowl of ice in along with the smoke generator to keep temperatures down? I use a Bradley Smoker for cold smoking cheese so have never contemplated using a Traeger.

Thanks Manannan. The link you sent says that it should have a D2 in the model number, which it does not. This is a two year old Timberline. It is the double wall insulated model. I’m going to test it out this weekend. As you suggested, I do use a tray of ice or a frozen water jug in the heat of the summer, but being in Maine I don’t need to this time of year. I have been using a broken wine refrigerator with a smoke generator, which works well except I am having a hard time keeping the smoke circulating. I was going to try using the Traeger before I somehow add a circulation fan to my current set up. Thanks again for your help!

 

[Manannan]

Good luck, let us know how you get on.

 

[Tallyman89]

I was told that you can put the Ironwood 850 in demo mode so that just the induction fan will run with no fire. I am interested in using it to cold smoke cheese with a smoke generator and just the induction fan running to promote airflow through the grill without a fire that would increase the heat. Does anyone know of any reason I should not do this? When in demo mode does the induction fan run until you turn it off, or does it run for a set length of time and shut off automatically?

Have cold smoked cheese several times. Never have used a fan. Don't think it is needed. Be sure to smoke on a cool morning. Not during the summer.

 

[davidceder]

Not telling you how to smoke cheese, but I have a 13 year old Traeger and I think I produce some fine smoked cheese. My friends agree. I usually just use a single smoke tube on the hopper side but plenty of smoke comes out the chimney. Last time I used 2 smoke tubes and it was way to strong and acidic. I would think with any source that constantly puts out smoke (like a smoke tube) a fan would not be necessary. I think the smoke lingering in the smoker is better than pushing it through. JMHO.