Home made smoker

[jimk]

Used an old Brinkman smokey joe - dryer vent hose and a styrofoam cooler. Cooler stays nice and chill with ice blocks

[Kern]

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! 

[jimk]

Thanks Kern!

[Schnecken Slayer]

I'll second that motion. ac4u

Cheers,
Bill

[shaneb]

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

[jimk]

Shane, cheese is 2 pounds, I smoked it for 4 hours.

[shaneb]

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

[jimk]

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".

[jimk]

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.

[shaneb]

Thanks for the info Jim. Maybe one day I'll be able to give it a try.

Shane