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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
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EQUIPMENT - Aging Cheese, Everything Except Caves
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Home made smoker
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Topic: Home made smoker (Read 2353 times)
jimk
Guest
Home made smoker
«
on:
May 25, 2015, 07:24:00 PM »
Used an old Brinkman smokey joe - dryer vent hose and a styrofoam cooler. Cooler stays nice and chill with ice blocks
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Kern
Guest
Re: Home made smoker
«
Reply #1 on:
May 25, 2015, 08:44:30 PM »
Very cool, jimk. Shows ingenuity and the creative use common items. The nice thing is that when the box gets really rank all you have to do is spend a couple of bucks and get a new one. This is certainly worth a cheese!
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jimk
Guest
Re: Home made smoker
«
Reply #2 on:
May 25, 2015, 09:57:41 PM »
Thanks Kern!
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Schnecken Slayer
Old Cheese
Location: Newcastle, Australia
Posts: 636
Cheeses: 22
Making cheese since October 2012
Re: Home made smoker
«
Reply #3 on:
May 26, 2015, 06:29:41 AM »
I'll second that motion. ac4u
Cheers,
Bill
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-Bill
One day I will add something here...
shaneb
Guest
Re: Home made smoker
«
Reply #4 on:
May 26, 2015, 06:31:52 AM »
Looks great. How long do you smoke for and for what size cheese? I love King Island Smoked Cheddar. A cheese from me also.
Shane
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jimk
Guest
Re: Home made smoker
«
Reply #5 on:
May 27, 2015, 01:17:47 AM »
Shane, cheese is 2 pounds, I smoked it for 4 hours.
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shaneb
Guest
Re: Home made smoker
«
Reply #6 on:
May 27, 2015, 01:23:40 AM »
Thanks. Is the cheese fresh from drying or do you smoke it further along in life? I read on the King Island Dairy (an island between Australia's mainland and Tasmania) that the smoking provides a protective layer for maturing. Is this what you expect?
Shane
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jimk
Guest
Re: Home made smoker
«
Reply #7 on:
June 01, 2015, 11:47:50 PM »
Shane, I air dried the cheese for 2 days after brining before smoking it. The smoking does seem to give the cheese a better rind. I aired the cheese for a day before waxing to make sure it was not "sweating".
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jimk
Guest
Re: Home made smoker
«
Reply #8 on:
June 01, 2015, 11:50:38 PM »
I have ordered a 4 inch battery powered fan to insert at the cooler end of the dryer hose to help keep the wood chips burning.
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shaneb
Guest
Re: Home made smoker
«
Reply #9 on:
June 02, 2015, 12:46:56 AM »
Thanks for the info Jim. Maybe one day I'll be able to give it a try.
Shane
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CheeseForum.org » Forum
»
GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
»
EQUIPMENT - Aging Cheese, Everything Except Caves
»
Home made smoker