The first smoke was difficult, trying to keep the cabinet temp down. But, I tried my first cheddar yesterday after 11 days and it was good. So ...
It's cool today (60s, I had a cardboard box and the cheese was on sale. I got 4 pounds of whole milk mozzarella and 2 pounds each of white cheddar and Swiss. I went to the hardware store next door and got some dryer vent hose; all set.
I measured everything up and started on my poverty cold smoker, based, of course, on everything I've seen here.
Cut a hole in the box for the SG. My kitchen table is my workbench.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/Cheese2/ColdSmoker1.jpg)
Cut another hole in the box for the vent hose. I put it at the far end to keep it away from direct heat.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/Cheese2/ColdSmoker2.jpg)
Loaded up two racks of cheese.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/Cheese2/ColdSmoker2A.jpg)
Hooked everything up and put the cheese in the cabinet.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/Cheese2/ColdSmoker3.jpg)
I'm going with 1 hour apple, 20 minutes hickory and then 1 more hour apple. I'll let you know how it turns out.
Nice setup.
New thread contest...
"Find the Maker's Mark".
I'm not a bourbon drinker but I'm wondering why the Maker's Mark bottle is:
Quote from: Ka Honu on September 29, 2009, 01:01:22 PM
I'm not a bourbon drinker but I'm wondering why the Maker's Mark bottle is:
- in the box, and
Hiding it from the wife. - so full
Trying to finish the smoker box AND cheese before finishing the bottle.
Quote from: ArnieM on September 29, 2009, 01:13:08 PM
Quote from: Ka Honu on September 29, 2009, 01:01:22 PM
I'm not a bourbon drinker but I'm wondering why the Maker's Mark bottle is:
- in the box, and
Hiding it from the wife. - so full
Trying to finish the smoker box AND cheese before finishing the bottle.
Did you succeed on both? ;D
Looks like it should work good Arnie. I still need to try smoking cheese and plan on doing it the same way you are. I just happen to have an aluminum dryer hose on hand so just need the box.
Your killing me. Havent had a chance to do some queso yet. Got a question, the side of the vent hose that goes in the tower, do you use anything to make a good seal or leave as is.
Smoked Makers Mark.......yummmmm
Guess you gonna make me smoke some d*mn cheese, geez
I'll never do all I want to do. Looks good CRG
Looks like your well on your way to cheese nirvana. :D
Arnie, it is a nice set up and I am sure the results would be just great.
Today I broke out all the cheese that I smoked 10 day ago. I had an English lady over with her boyfriend for dinner and we had the cheese along with a nice wine. All the time waiting for my ABTs and chicken to cook, I was wondering; "what is missing". It was the Jack Daniels. The taste of smoked cheese and JD far exceeds cheese with any other combination.
HR
Quote from: Hopefull Romantic on September 29, 2009, 03:11:33 PM
All the time waiting for my ABTs and chicken to cook, I was wondering; "what is missing". It was the Jack Daniels. The taste of smoked cheese and JD far exceeds cheese with any other combination.
HR
YOU GOT THAT RIGHT.
Quote from: HawkeyeSmokes on September 29, 2009, 02:45:07 PM
Quote from: ArnieM on September 29, 2009, 01:13:08 PM
Quote from: Ka Honu on September 29, 2009, 01:01:22 PM
I'm not a bourbon drinker but I'm wondering why the Maker's Mark bottle is:
- in the box, and
Hiding it from the wife. - so full
Trying to finish the smoker box AND cheese before finishing the bottle.
Did you succeed on both? ;D
Well, yes and no.
Looks like it should work good Arnie. I still need to try smoking cheese and plan on doing it the same way you are. I just happen to have an aluminum dryer hose on hand so just need the box.
Gee, I'd think the box would be the simple part. I'll post additional findings a bit later.
Quote from: mikecorn.1 on September 29, 2009, 02:48:00 PM
Your killing me. Havent had a chance to do some queso yet. Got a question, the side of the vent hose that goes in the tower, do you use anything to make a good seal or leave as is.
I just stuffed the hose in Mike. It's a pretty good fit. I did put some clear packing tape around the box/hose junction, mainly to hold it into place. There was very little smoke leakage.
Quote from: ArnieM on September 29, 2009, 04:58:40 PM
Quote from: mikecorn.1 on September 29, 2009, 02:48:00 PM
Your killing me. Havent had a chance to do some queso yet. Got a question, the side of the vent hose that goes in the tower, do you use anything to make a good seal or leave as is.
I just stuffed the hose in Mike. It's a pretty good fit. I did put some clear packing tape around the box/hose junction, mainly to hold it into place. There was very little smoke leakage.
So your smoker's name is Mike ;D
I think I missed a comma, but sure, Mike is a good name for it. Our cats are "Brown Cat", "Spotted Cat" and "Fluffy Cat". So, nothing wrong with Mike.
Quote from: classicrockgriller on September 29, 2009, 02:50:08 PM
Smoked Makers Mark.......yummmmm
Guess you gonna make me smoke some d*mn cheese, geez
I'll never do all I want to do. Looks good CRG
You might want to wait til it cools down some in your neck of the woods CRG. Maybe a nice ice storm or something. :D
Quote from: Hopefull Romantic on September 29, 2009, 03:11:33 PM
Arnie, it is a nice set up and I am sure the results would be just great.
Today I broke out all the cheese that I smoked 10 day ago. I had an English lady over with her boyfriend for dinner and we had the cheese along with a nice wine. All the time waiting for my ABTs and chicken to cook, I was wondering; "what is missing". It was the Jack Daniels. The taste of smoked cheese and JD far exceeds cheese with any other combination.
HR
HR, I suggested you ease up on that stuff - the cheese.
Quote from: ArnieM on September 29, 2009, 05:04:41 PM
I think I missed a comma, but sure, Mike is a good name for it. Our cats are "Brown Cat", "Spotted Cat" and "Fluffy Cat". So, nothing wrong with Mike.
So then it would be Mike and the Cats! Sounds like a good name for a
band Smoking Band!
Is nice here today. Rain this morning and a little front coming thru. Another front or two and I may go into rut. CRG
OK, now that I'm an expert, having smoked cheese twice, here's what I've found. ;D
The cheese doesn't color up when smoked cold (60s) here today. The cabinet temp didn't go up at all.
Here's the mozzarella on the kitchen counter, about to be wrapped - it smells real good.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/Cheese2/ColdSmoker4.jpg)
I think it may take a bit of heat to color up. I held my first batch down to about 85 F with the SG in the cabinet (a lot of ice) and it had a nice, though light color. This batch has no real color at all. That was for 1 hour apple, 20 minutes hickory and another hour of apple - quite a bit of smoke.
This will take a little more experimentation. Luckily, the cheese was on sale, so what the heck.