Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Homebuilt & Modified Cookers => Topic started by: BrewerDave on December 23, 2014, 06:52:34 PM
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This is the WallyWill poor mans smoker. The cube smoker was a POS convection cooker/smoker that used to be sold at walmart. I added a small element underneath and used some threaded rod to make hanging racks and added a 5$ thermometer. I tested it today and believe it works a bit too well. Maybe next try I wont smoke summer sausage at 120 degrees F for apx 4 hours, then at 160 degrees F for 3 hours.
I probably should invest in a internal temperature probe as well...
(https://farm9.staticflickr.com/8579/15444714284_8df6379dc8_s.jpg) (https://flic.kr/p/pwNctj)140925_002 (https://flic.kr/p/pwNctj) by thatbrewerdude (https://www.flickr.com/people/128401374@N07/), on Flickr
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Is this the The WallyWill Unicorn smoker V 1.0...cause Old Smoke aint seeing no pics of it........... ;)
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Probably not. I'm still trying to figure out this photo posting thing
https://www.flickr.com/photos/128401374@N07/15444714284/
this is the link to the pics
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Got the pic. Cool looking smoker.
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Got the pic. Cool looking smoker.
X2! ;)
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I like it!
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It cooked pretty well so I'm going to go back to the drawing board and tweak it a bit. In the meantime, I cheated and bought a used char-broil gas vertical smoker
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I've turned the WallyWill into a cold smoker and will be testing it with some cheese this weekend. Pics soon
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Great, looking forward to seeing the cheese. ;)
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I have some cheddar, colby-jack, monterey jack, and pepper jack in the WallyWill smoker as I write this. I'm using the smoke daddy inc "smokincense" filled with pecan pellets.Ambient temp is 51 degrees. I'm planning on 2 hours of smoke, uncovered rest in the fridge for a few hours, then plastic wrap and a ziploc bag later.
I hope I can wait 2 or 3 weeks to test the result. Pics will be on my flicker account (thatbrewerdude)
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Smoked the second batch today. Muenster, havarti, aged cheddar. The smoke has mellowed a bit in the first batch. I sealed those up in vacuum bags. With this batch I am leting the cheese rest in the fridge overnight and will start them in vacuum bags. 2 hours again in the WallyWill, pecan pellets in the smokincense.
Theres about 1.5 months left of cooler weather so I plan on smoking some serious cheese
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(https://farm8.staticflickr.com/7410/16427255666_cfb1fc292b_s.jpg) (https://flic.kr/p/r2BYMY)150205_002 (https://flic.kr/p/r2BYMY) by thatbrewerdude (https://www.flickr.com/people/128401374@N07/), on Flickr
Cheddar from batch #1, smoked on 1/18. Needs another week or so for mellowing, but it's really good. I'm liking this cold smoking cheese thing. A lot
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Nice looking smoker and another one I never heard of.
I like that on this site I can learn new things everyday.
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I call it WallyWill because the smoker box was from walmart and the heating element was from a goodwill electric grill. I may have to create another moniker since this it will be a dedicated cold smoker.
Old Cold Wally?
Ideas, anybody?