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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => EQUIPMENT - Making Cheese => Topic started by: curd nerd on January 15, 2013, 02:17:25 AM
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Photo 003 Smoke box with herbs and spices Cheddar. Connected to 3 metre stainless steel pipe from fire box.
Photo 004 Smoke box showing heat exchanger.
Photo 005 Smoke box foreground, Fire box background
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That's cool. What's the temperature in the box?
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Very nice cold smoker!!
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That's cool. What's the temperature in the box?
thanks MIKE and AL,,,,,,,,,,,the temp in the box is 18.5 C with door closed and 11.3 C when the door is open [ to drop temp ]
this is achieved when the ambient is circa 20 C and the heat exchanger is fed by water at 16 C [ tank in the shade ]
the pump delivers 15 litres / min. and the lines are on closed loop ,,,,,,,,,,the smoke is gererated by apple and cherry wood
have a valve on the firebox which can be shut right down ,,,and should we ever need to lower temperatures could put dissapation fins on the 3 x metres of 50 ml S.S. pipe
many regards ,,,,,,brian
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the temp in the box is 18.5 C with door closed and 11.3 C when the door is open [ to drop temp ]
this is achieved when the ambient is circa 20 C and the heat exchanger is fed by water at 16 C [ tank in the shade ]
the pump delivers 15 litres / min. and the lines are on closed loop ,,,,,,,,,,the smoke is gererated by apple and cherry wood
have a valve on the firebox which can be shut right down ,,,and should we ever need to lower temperatures could put dissapation fins on the 3 x metres of 50 ml S.S. pipe
many regards ,,,,,,brian
That is a cool idea.
I think I could do similar with our rainwater tank and pump the warm water back into the top.
Excellent, thank you for sharing.
Cheers,
Bill.