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Author Topic: smoker and presses  (Read 410 times)

Offline curd nerd

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smoker and presses
« on: January 14, 2013, 09:06:34 PM »
Photo 008 Smoke box door open to allow cooler smoking
Photo 011 Cheese presses
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Offline Mike Richards

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Re: smoker and presses
« Reply #1 on: January 14, 2013, 10:24:48 PM »
Those are some serious looking presses...I'd hate to pinch my finger in one of them.  :o
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If only I could make cheese as well as I grow a mustache...

Offline Hovard

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Re: smoker and presses
« Reply #2 on: January 16, 2013, 12:27:30 PM »
Im finished press too  :)

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Offline H-K-J

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Re: smoker and presses
« Reply #3 on: January 16, 2013, 12:30:34 PM »
A handyman Jack??? holy crap now thats serious shtuff!!! :o
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act as if it were impossible to fail.

Offline curd nerd

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Re: smoker and presses
« Reply #4 on: January 16, 2013, 04:59:02 PM »
dear HOVARD,,,,,,,,,,greetings,,,,,,,,,thankyou for press photo ,,,,,,,,do you hang weights as required on the handle ????

many regards ,,,,,brian
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Offline Hovard

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Re: smoker and presses
« Reply #5 on: January 16, 2013, 11:29:55 PM »
Guys.
At first I want to say, that I'm a newbie in cheeses ( since past year ). I read very many recipes before start making this press. I found very inconsistent information about pressure of cheeses. I take .XLS files, which found on this forum and convert all info, which I have, in PSI. In some recipes declared pressure around 40-50 PSI. Now I know that it's big mistake, but I doesn't know it before make press. So this press was created for around 800 kilograms on Jack ( 70 PSI ). I'm sure, that no one not need such press for cheese, but show it as construction of press only.
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