Let's Talk BBQ

Outdoor Cooking Equipment => Grills & Smokers => Electric Smokers => Topic started by: pz on August 08, 2013, 11:56:51 PM

Title: Cold smoking (cheese) experience
Post by: pz on August 08, 2013, 11:56:51 PM
Well, we repositioned the Bradley smoker to waist level (my back was beginning to suffer stooping over) and smoked several cheeses.  Using pecan, we smoked for 2 hours with the temperature not rising above 95F.  I did not connect the power wire to the smoker to prevent any current from reaching the main heating element.  I learned my lesson from the first cheese smoke and cut these into approximately 2.5-inch thick chunks to get good smoke penetration, but not too much.  I'm still a cheese novice, but we sure do like the smoky flavor that you can't get from store bought cheese.

Ice in the bottom pan proved very helpful to keep the temperature from rising too far.  One of these days I'll purchase some dryer vent and build an isolation box to truly deliver cold smoke.  :)
Click to zoom, click again to minimize
Here's the cheese list:
(https://lh4.googleusercontent.com/-F5aE2CScom8/Uf3HhQ94dSI/AAAAAAAACxk/MEiWVWnapKQ/w1310-h874-no/IMG_1675.JPG)

We put the Bradley on the side counter of the grill - it fit perfectly.  It is so much easier to work with the smoker when it is at counter height - no more hands-and-knees!
(https://lh3.googleusercontent.com/-3xFcBWbBWBw/Uf3HiCWIf0I/AAAAAAAACxs/ezWJIjhSFXY/w1310-h874-no/IMG_1676.JPG)

Done smoking: a friend gave me a huge muenster log to smoke and I cut it into 2.5-inch thick pieces - the ends are on the left.  A couple of goat cheese logs are on the right.
(https://lh3.googleusercontent.com/-LjbJqRJednY/Uf3Hj7ZrfCI/AAAAAAAACyE/8a8eTthGX98/w1310-h874-no/IMG_1679.JPG)

The pepper jack is on the left and Gouda on the right.
(https://lh4.googleusercontent.com/-sqztI9JDVlE/Uf3HkuVzbfI/AAAAAAAACyM/OYDQouQUwMk/w1310-h874-no/IMG_1680.JPG)

We spread a bit of smoked goat cheese on bread my wife baked this morning - it was absolutely delicious.
(https://lh3.googleusercontent.com/-xdcNg0WEzY0/Uf3HlwPz7UI/AAAAAAAACyY/YZ-NLxdMf14/w1310-h874-no/IMG_1682.JPG)

Now we've lots of sacks of cheese vacuum sealed in the back of the fridge aging nicely.
Title: Re: Cold smoking (cheese) experience
Post by: drholly on August 08, 2013, 11:58:21 PM
Looks delicious. Good idea on repositioning the Bradley.
Title: Re: Cold smoking (cheese) experience
Post by: pz on August 09, 2013, 12:21:07 AM
Thanks, drholly, the reposition is certainly a good temporary move so I don't end up throwing out my back, but I'd like to find some kind of more permanent (and protected) cabinet as I have seen is many member photos.
Title: Re: Cold smoking (cheese) experience
Post by: sliding_billy on August 09, 2013, 04:28:59 AM
Cheese looks great, and I like the Bradley position.
Title: Re: Cold smoking (cheese) experience
Post by: muebe on August 09, 2013, 08:38:28 AM
That cheese will be great in 6 months ;)

I have a Bradley that is heavily modified. My smoke generator is located at the bottom of the cabinet with a y pipe being used as a puck dump tube. Then I installed a copper heat sink with a fan to remove the excess heat from the pipe. So by the time the smoke reaches the cabinet it is at ambient temp. Makes cold smoking cheese much easier.

I also have a convection fan from a home oven installed in the Bradley cabinet for convection smoking and dehydration.

And my heating element has been upgraded to a 900w stainless steel one.

I also have a dual probe Auber PID running the show.
Title: Re: Cold smoking (cheese) experience
Post by: teesquare on August 09, 2013, 09:45:44 AM
Quote from: pz on August 09, 2013, 12:21:07 AM
Thanks, drholly, the reposition is certainly a good temporary move so I don't end up throwing out my back, but I'd like to find some kind of more permanent (and protected) cabinet as I have seen is many member photos.

Sounds like the topic for a good thread pz ;) ;)  We have a few folks on here that have done some electric box smoker carts. Why not post the question? Maybe ask for some pictures too. It is a common issue formany I am certain.
T
Title: Re: Cold smoking (cheese) experience
Post by: pz on August 09, 2013, 01:14:32 PM
Quote from: muebe on August 09, 2013, 08:38:28 AM
That cheese will be great in 6 months ;)

I have a Bradley that is heavily modified. My smoke generator is located at the bottom of the cabinet with a y pipe being used as a puck dump tube. Then I installed a copper heat sink with a fan to remove the excess heat from the pipe. So by the time the smoke reaches the cabinet it is at ambient temp. Makes cold smoking cheese much easier.

I also have a convection fan from a home oven installed in the Bradley cabinet for convection smoking and dehydration.

And my heating element has been upgraded to a 900w stainless steel one.

I also have a dual probe Auber PID running the show.

Wow, your setup sounds just like what I need - do you have pics posted?  I recently purchased an Auber dual probe, but have not even set it up yet with the Bradley.

@sliding_billy, thanks for the comment - getting old means that one needs to be a bit more creative in order to avoid the aches and pains!
Title: Re: Cold smoking (cheese) experience
Post by: pz on August 09, 2013, 01:15:20 PM
Quote from: teesquare on August 09, 2013, 09:45:44 AM
Quote from: pz on August 09, 2013, 12:21:07 AM
Thanks, drholly, the reposition is certainly a good temporary move so I don't end up throwing out my back, but I'd like to find some kind of more permanent (and protected) cabinet as I have seen is many member photos.

Sounds like the topic for a good thread pz ;) ;)  We have a few folks on here that have done some electric box smoker carts. Why not post the question? Maybe ask for some pictures too. It is a common issue formany I am certain.
T

Sounds like a good idea, T - I'll do so! (http://www.niscienceclasses.org/main/Smileys/fantasticsmileys/main_thumbsup.gif)
Title: Re: Cold smoking (cheese) experience
Post by: muebe on August 09, 2013, 02:04:03 PM
Quote from: pz on August 09, 2013, 01:14:32 PM
Quote from: muebe on August 09, 2013, 08:38:28 AM
That cheese will be great in 6 months ;)

I have a Bradley that is heavily modified. My smoke generator is located at the bottom of the cabinet with a y pipe being used as a puck dump tube. Then I installed a copper heat sink with a fan to remove the excess heat from the pipe. So by the time the smoke reaches the cabinet it is at ambient temp. Makes cold smoking cheese much easier.

I also have a convection fan from a home oven installed in the Bradley cabinet for convection smoking and dehydration.

And my heating element has been upgraded to a 900w stainless steel one.

I also have a dual probe Auber PID running the show.

Wow, your setup sounds just like what I need - do you have pics posted?  I recently purchased an Auber dual probe, but have not even set it up yet with the Bradley.

@sliding_billy, thanks for the comment - getting old means that one needs to be a bit more creative in order to avoid the aches and pains!

I started another thread all about my Bradley mods here...

http://www.letstalkbbq.com/index.php?topic=5274.0
Title: Re: Cold smoking (cheese) experience
Post by: pz on August 09, 2013, 03:15:27 PM
Many thanks muebe, i saw your setup and was immediately impressed with the thought and planning that went into that unit - I plan to incorporate many of your features into my rig

(http://www.niscienceclasses.org/main/Smileys/fantasticsmileys/You_Rock_Emoticon.gif)