Some time ago I bought a couple of bricks of Black Diamond Old cheddar cheese with the intent of smoking it. Well the weather here has been a little too warm so I've had wait. Today the forecast is for cooler weather with a high of 18 C. So, bright and early this morning I set up the smoker and cold smoke adapter. Cut the cheese into smaller pieces and in it went.
Only worry I have is the sun so I'll be keeping a close watch on it.
Going to start with 4 hours of Hickory and check it after.
(http://img.photobucket.com/albums/v481/candlelake/Mobile%20Uploads/2014-08/DF7F4128-F1BE-4913-BBB3-63AF99F65FDC_zps4rdpklbp.jpg) (http://smg.photobucket.com/user/candlelake/media/Mobile%20Uploads/2014-08/DF7F4128-F1BE-4913-BBB3-63AF99F65FDC_zps4rdpklbp.jpg.html)
One more picture
(http://img.photobucket.com/albums/v481/candlelake/Mobile%20Uploads/2014-08/725B92A1-24D3-4CCE-AA94-953AC5981169_zpspge6vljr.jpg) (http://smg.photobucket.com/user/candlelake/media/Mobile%20Uploads/2014-08/725B92A1-24D3-4CCE-AA94-953AC5981169_zpspge6vljr.jpg.html)
I thought I'd show the set up.
(http://img.photobucket.com/albums/v481/candlelake/46113209-3FDA-4019-82D8-52E2225E17D9_zpsuzxsm5oo.jpg) (http://smg.photobucket.com/user/candlelake/media/46113209-3FDA-4019-82D8-52E2225E17D9_zpsuzxsm5oo.jpg.html)
(http://img.photobucket.com/albums/v481/candlelake/4389A6F6-1B9E-459D-B5C8-195E95B14525_zpsq7fspsdt.jpg) (http://smg.photobucket.com/user/candlelake/media/4389A6F6-1B9E-459D-B5C8-195E95B14525_zpsq7fspsdt.jpg.html)
(http://img.photobucket.com/albums/v481/candlelake/0AD7EDC2-C81A-4AFD-AEC8-916B74B7C20D_zpshk5kud19.jpg) (http://smg.photobucket.com/user/candlelake/media/0AD7EDC2-C81A-4AFD-AEC8-916B74B7C20D_zpshk5kud19.jpg.html)
Suggest some ice cubes in a pan in the bottom of your tower if the temp starts to rise too much. Personally,I find 2- 2/12 hrs smoke just enough for us.
Looks like my set-up is similar to yours. I put a 6' length of vent pipe on the elbow and vent out a sliding garage window. Works well,especially in winter.
Quote from: Jim O on August 22, 2014, 07:05:08 AM
Suggest some ice cubes in a pan in the bottom of your tower if the temp starts to rise too much. Personally,I find 2- 2/12 hrs smoke just enough for us.
That's my plan
Quote from: Jim O on August 22, 2014, 07:07:58 AM
Looks like my set-up is similar to yours. I put a 6' length of vent pipe on the elbow and vent out a sliding garage window. Works well,especially in winter.
That's what I do in the winter.
Holly crap !! We're clones !!
Well, the cheese is all done. Has a nice color to it. It's been vacuum sealed and put away in the fridge. Didn't get any picture. The sealer was acting up and by the time I got done I forget to take any pics.
Love the vent pipe. Is it any more complicated than just bolting an HVAC flange to the top?
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It's been just over a month now, so decided to hive a try. Turned out pretty good, if I do say so myself. I'll do it again when this runs out
Better not wait until it runs out or you will be waiting to eat again!
I smoke cheese every 6 months (April & October) so I always have some that is ready to eat.
It's October. Time to smoke cheese again.
Still have a few pieces left but starting to plan the next batch. Time is the problem. It's also hunting season ;)