Here's the progress
It seems to be running very well, temps inside are below 90 and at rack two 21" above the burning pellets it run just under 80 degrees
Hey knuckle 47,
Been following your build for a while, I really like your design, trying to find a barrel around me to make into a cold smoker for cheese.
Keep up the great work.
Your temps are perfect, good job.
The reason for letting your cheese sit before vacuum sealing or waxing is to allow the moisture (if any) evaporate naturally. No need to refrigerate the hard cheeses if kept at or below 70°.
Enjoy your cheese.
I had posted this on another thread, but it most likely should have been here.
I thought I should post pictures of my Jack Daniels barrel top loader cold smoker I built 35 or so years ago. Someone was selling them off a trailer for $20 on the corner of the Safeway parking lot. They were fresh, it sure smelled good on the deck in the summer for several years.
I have three perforated metal racks with 3/8 SS tubing rack holder pins that I can slide out to access the lower racks. The smoke generator is an old metal milk box with a hinged lid vented on the end with a single wall 6 in metal stove pipe feeding into the bottom of the barrel. I have a small 220 V electric cook stove element inside and at 110V it heats the small chunks of hickory placed on it, I unplug it when it seems to be getting too hot to prevent flaming. I also have a small propane burner I can add to the bottom of the barrel if I am smoking jerky to help dry it. I use larger wood chunks to cover the bung holes. Yes it has dried out and leaks smoke most everywhere, but still does the job. I try to remember to pour some water in it every once in a while. Can’t begin to guess how many hundreds of pounds of bacon, cheese, and jerky have been smoked in it.
Doing 5 lbs of packaged bacon with extra ground pepper, 4 pounds of cheese sliced about 3/8 in sliced from bricks, and a dozen pealed eggs with hickory today.
We are having fun and making good stuff.