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Tinkering: Cold Smoking Cheese Updated

 
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jeepdad



Joined: 29 Aug 2009
Posts: 1202
Location: Stafford, VA

PostPosted: Saturday 12-27-2014 10:00 am    Post subject: Tinkering: Cold Smoking Cheese Updated Reply with quote

So, I saw this thread on another forum on cold smoking cheese and it got me to thinking. I love what the guy did there I really do. But I didn't want to do his mod to my smoker. Not because I didn't want to drill a hole in the WSM but because I move the WSM around a lot in my shop when working on other projects. And I know I would knock that can off moving it at some point. Cold smoking is imparting the smoke flavor (Hickory, Apple, Cherry, whatever you use) at very low temps (below 82) for 2-3 hours. So, I was thinking.....


I bought a piece of five foot 1/2 EMT conduit and cut a 24 inch piece off.




Picked up a 1/2 inch compression fitting.


Two cans of greenbeans.


So, stick the 24 inch piece in the bottom hole of one of the three vents on the WSM.


Stick it in all the way until you come to one of the nuts holding one of the legs on. I could take this bolt out replace with a one or one and a half inch bolt for more stabilization. Or, I could drill a hole in the conduit and stick a 2-3 inch threaded rod in horizontally for stabilization.


The lower bolt.




There is a tiny bit of tension when the conduit gets right at the bolt. So I tapped the conduit and it went right on the bolt.




So this stabilizes the conduit snugly.


Then I slide the compression fitting on and tightened her down.




One of the cans I cut the top and bottom off and one just the top. Then I put the greenbeans in a pot and they are cooking for supper tonight!


Getting burn can ready to drill.






Attach lock nut from fitting.






Grinding two of the lids to fit in the bottom of the burn can to reinforce the can.


Now the bottom has three layers.


Cutting handle for lid.


I made it long because the guy in his post said the short handle he used gets way too hot. And the added weight will help seal the lid.






Drilling the holes for the smoke to come out of.




Level the burn can.


All done! Can easily put it in or take it out...I call it a piece pipe...only one piece of pipe!




So, tomorrow I will do a practice burn to see how it works. If it works I have four blocks of cheese to smoke.

2 Cans of greenbeans $1.89 x2 =$3.78
1 piece of five foot conduit: $1.65
1 compression fitting: $0.58
total: $6.01

Ok, so this morning here is the test so far...



First things first, it's 32/33 degrees so coffee!


Added a ventless heater in the garage/workshop this week. Works like a charm knocks the chill off.


So after sleeping on it I was thinking that I likely needed to add some intake and some sort of bottom that leaves some space for air.


So I took one of the lids in the bottom and made a grate.


I should probably drill tiny holes in the grate.


Added three holes in the bottom of the can.


Holes and grate added.




Added some foil to the end of the pipe didn't want smoke coming out of the end I want it to come out of the drilled holes.




Picked out some small Hickory.


Ready to fire up the coals!


First attempt.


Using this just to tell me if the needle moves. If it does then will get a more accurate therm.


Under way!


Added wheels last week so had to make something to keep it from moving and to level it as my driveway has a slight decline.


Test number 1: fire didn't stay lit.


Made the intake holes bigger.


Smoke was escaping from the lid.


For a temp fix added weight. An easy fix for the long run.
Test number two:Fire didn't stay lit.


Added four more holes to the pipe.




Test number three: I added more coals than needed just to see if I had positive flow. So I set the timer for 15 mins and walked away.


You can see a little smoke coming out. Having never cold smoked not sure how much smoke I should expect. But after 15 mins the fire was almost out.

So, I have an air problem for sure. Is it more intake holes or bigger intake holes? Add holes to grate? Is it less interior holes or bigger interior holes? Or, do I need something to push the smoke?

Also, I played with the bottom vents on the smoker. At first closed the two (can't close the one with the pipe). Then opened the two. Fire went out either way.

--Yehaaaa! Love this stuff!
'
Prototype II


Back to work.


So after taking suggestions from several pitmasters I went back to work. I may need to get a second can and stack for more room for air. For now working with what I got.








Drilled larger holes.


Prototype II


Test four coming shortly.


I think we're on to something needle movement!


Smoke is rolling!


You can't see it but smoke is escaping from the lid.


We have smoke up top!


Duck tape...man's best friend!


Pretty sight right there!


I should have gotten a temp before I built the fire. But, oh well. Test four shows success!

Now to find a gasket to put on the lid and some kind of weight to go around the handle..like several big washers or nuts.

Keep tinkering! After I see how long the fire lasts will smoke some cheese!

--Dan
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Last edited by jeepdad on Saturday 1-10-2015 12:09 pm; edited 1 time in total
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cliffmeister2000
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Joined: 21 Jan 2009
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Location: Surprise (NorthWest of Phoenix) Arizona

PostPosted: Saturday 12-27-2014 10:47 am    Post subject: Reply with quote

Very interesting, indeed! Keep us posted! Thumbs Up
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Aggroman
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Joined: 01 Dec 2010
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Location: On a river, somewhere in Texas

PostPosted: Saturday 12-27-2014 10:51 am    Post subject: Reply with quote

Wow. Now that's thinking outside the smoker. Ha...haha....hahaha....hahahahaha wow, that was cheesy....Oh. ha...haha....hahaha.....ok i'm done now.

Looks great Dan, i'm anxious to see how it all works with the cheese.
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jeepdad



Joined: 29 Aug 2009
Posts: 1202
Location: Stafford, VA

PostPosted: Saturday 12-27-2014 11:00 am    Post subject: Reply with quote

Hope all is well Cliff and you had a Merry Christmas!

Scott Haaaaaaaaaa! Made me chuckle out loud! All the best!


DA CHEESE! :D


Cheese was on sale so picked up four blocks! Good test!




Smoke was still going well after an hour and 15 so decided to add da cheese!

Yehaaa!

--Dan
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Lostjohn



Joined: 22 Oct 2010
Posts: 290
Location: SC Lowcountry

PostPosted: Saturday 12-27-2014 3:32 pm    Post subject: Reply with quote

Quite a nice bit of engineering. How did the discada hickory turn out?

Lostjohn
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jeepdad



Joined: 29 Aug 2009
Posts: 1202
Location: Stafford, VA

PostPosted: Saturday 12-27-2014 7:26 pm    Post subject: Reply with quote

Lostjohn....noticed that did you?! Laughing

Took my Bride on a date tonight. Took her to see Unbroken. Wow, what a great American. Wow.


So the little cold smoker got up to 72!


Doesn't really look like much happened after 2.5 hours.


There are some very faint grill marks hard to see in the pic.






Put in the garage fridge to sit for a day. Will vac it up tomorrow. I hope it turns out good after the two week wait.

--Dan
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jeepdad



Joined: 29 Aug 2009
Posts: 1202
Location: Stafford, VA

PostPosted: Saturday 1-10-2015 12:09 pm    Post subject: Reply with quote

The two week wait is over!


Got the goods out of the fridge.


I'm a Saltine guy from way back so it is my go-to cracker. My Honey likes other crackers.


We tried them all except for Toot she opted for doughnuts.

My first bite was the Monterey Jack and I thought to myself why havn't I done this before now? It was absolutely delicious. Then we tried the Cheddar, the Pepper Jack then the Mozzarella. It was all really good. And it is a good baseline for me if I want more smoke or less for future smokes. Man it is good and the uses of smoked cheese is endless. So glad I finally got around to cold smoking some cheese.

If you have not tried cold smoking go for it! All the best.

--Dan
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Slib



Joined: 12 Mar 2012
Posts: 77
Location: Finger Lakes Region, NY

PostPosted: Tuesday 1-13-2015 5:53 am    Post subject: Reply with quote

I've heard of folks using a can of chips and a soldering iron to produce a cold smoke, but I like your set-up. What kind of chips did you use?
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Aggroman
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PostPosted: Tuesday 1-13-2015 8:12 am    Post subject: Reply with quote

Very cool Dan. Thumbs Up
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jeepdad



Joined: 29 Aug 2009
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PostPosted: Tuesday 1-13-2015 1:20 pm    Post subject: Reply with quote

Slib Thank. I used Hickory.

Thanks Scott
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The Teardrop Nanny



Joined: 12 Aug 2008
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Location: Northwestern California

PostPosted: Saturday 1-17-2015 9:16 am    Post subject: Reply with quote

Flirting Wow!! That was some production. Thumbs Up
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Zelix



Joined: 24 Sep 2008
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PostPosted: Monday 1-19-2015 12:18 pm    Post subject: Reply with quote

Thanks for the write up on this. I'll have to give it a try. Thumbs Up
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RGPaul



Joined: 30 May 2008
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PostPosted: Monday 1-19-2015 5:59 pm    Post subject: Reply with quote

This, friends, is why Dan is an honorary Cheesehead! Thumbs Up

(Well, one reason why)
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jeepdad



Joined: 29 Aug 2009
Posts: 1202
Location: Stafford, VA

PostPosted: Sunday 1-25-2015 4:24 am    Post subject: Reply with quote

Nanny Had a blast tinkering with this project.

Zelix Simple, inexpensive and works great.

Roger Thumbs Up Thumbs Up Laughing


The first batch didn't last long so smoked up a second batch. My Bride made her pimento cheese the other night with the smoked cheddar. Man oh man was it good!


It was a windy day so used the table as a wind break.


Man I can't wait!


Vaccum sealed for the two week wait!

--Dan
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Darwin



Joined: 25 Nov 2012
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Location: Arizona

PostPosted: Sunday 1-25-2015 6:35 pm    Post subject: Reply with quote

Save a sealed package for a few more weeks, it gets better with age. Thumbs Up
Nice smoker mod!
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