or Connect
SmokingMeatForums.com › Forums › Cold Smoking › Cheese › Trying to finish cold smoker
New Posts  All Forums:Forum Nav:

Trying to finish cold smoker

post #1 of 5
Thread Starter 
A long journey but up and running with modified fridge, many thanks to beer science and trial and error. Cheese is awsome as well as salmon. Will get some pics when it is 100% complete
post #2 of 5
That's good news...... popcorn.gif
post #3 of 5
Thread Starter 
Just need to find a user friendly paint for inside of fridge. Lots of smoke stains and getting harder to clean in Western Australia some some of your products may not ba availanle.
Line with stainless may be the answer
Any clues
wasp
post #4 of 5
Quote:
Originally Posted by WASP View Post

Just need to find a user friendly paint for inside of fridge. Lots of smoke stains and getting harder to clean in Western Australia some some of your products may not ba availanle.
Line with stainless may be the answer
Any clues
wasp


Little late here, but some sort of epoxy, leave door open for week or two to cure good. When you can't really smell it anymore it should be cured out good. Don't want any food tasting like paint!

post #5 of 5
Thread Starter 
Would you recomend POR15 products? They are epoxy based
Cheers
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cheese
SmokingMeatForums.com › Forums › Cold Smoking › Cheese › Trying to finish cold smoker