Hey everybody! Here's my post up about my cold-smoker build (props to GrillDad for the design and inspiration and JarJar for the ingredient write-up...much thanks).
I followed GrillDad and JarJar's instructions pretty spot on...except my Home Depot didn't have the exact brass fittings to make their Venturi Nozzle as described. So I just improvised: 3/16th brass internal tube inside the 1/2" brass intake.
Here's the final product, it purred like a kitten first run:
I giggled the whole time....
For my first cheese smoke I used David Jack's Colby Jack, Jarlsberg Swiss, Galbani Mozzarella Fresca (not sure how "fresca" this was as it was on super-sale at the market...I bought a bunch), and Tillamook Vintage White Extra Sharp Cheddar, aged 2 years....mmmmmmmm.
The cheese getting ready:
Here's my cold smoker proper:
Cold Smoking... this set-up rips! ((I'm thinking I may need to install some adjustable air baffles. That's a lot of smoke.))
Cheese is smoked. 4 hours of sweet apple smoke:
(good color...but the mozz might have absorbed too much...we shall see)
I then let it dry for about 12 hours. Which produced this (thanks Mr. T for the much appreciated info):
Notice the nibble? My son had less will power than I did. :-) That's what I get for leaving out smoked cheese.......
Final product, sealed as best I could with SeranWrap and packing tape:
This was done Sept. 20-ish and I'm letting it mellow until Christmas. A good 3-month age...........I hope I can wait!! :-)
And I got another 3 lbs of cheese for my next smoke. I'll probably do the same technique (all learned here so THANK YOU GrillDad and JarJar, Mr. T) unless somebody tells me otherwise. I'm open for all advice, encouragement and critique!
Thanks for looking.
Mike in Colorado