Bradley cold smoke retrofit ( first cheese )

Discussion in 'Cheese' started by jhend, Jan 31, 2016.

  1. jhend

    jhend Smoke Blower

    Well after a little tin whacking and some soldering the Bradley cold smoker retrofit is done. I decided to smoke some store bought and some home made cheese.

    Last edited: Feb 1, 2016
    crazymoon likes this.
  2. jhend

    jhend Smoke Blower

    Why do the uploaded pic's display as a file name and not a picture?

    Thanks John
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Use the insert image icon at the top of the text box.

  4. jhend

    jhend Smoke Blower

    Thanks Al.
  5. jhend

    jhend Smoke Blower

    After smoking the mozzarella, cheddar, monterey jack, asiago and edam I put the cheese in the fridge overnight and then vacuum sealed the next morning. I smoked it for 5 hours with a hard wood blend of dust with some added maple. It is pretty pungent at this point we will see what it is like in a month or two.


  6. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    JH, Nice looking smoker set-up and great looking cheese.
  7. jhend

    jhend Smoke Blower

    Thanks CrazyMoon

    I made a 8lb spiced Gouda 2 weeks ago after it has aged I want to try smoking a piece to see if it clashes with the cumin. 
  8. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Nice cheese and nice set up,,

    A full smoker is a happy smoker 

  9. jhend

    jhend Smoke Blower

    Thanks driedstick, I was thinking I would have to dismantle it for hot smoking (not really a big deal) but I hot smoked some ribs and realised that it was better to hot smoke this way for more consistent temperature i.e. no heat loss from the oven when adding wood.   
  10. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Nice cheese, nice mod. I love the smoker mods!  [​IMG]


Share This Page