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Epic Fail Redemption

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bauchjw

bauchjw

Master of the Pit
Original poster
OTBS Member
SMF Premier Member
Aug 3, 2015
4,793
4,235
Alexandria, VA
Some may remember my Epic cheese fail a few weeks ago. . . First few pictures are a reminder if you missed it. Some good came of it and this is my redemption post. Mr T took pity on me and brought me under his cold smoking wing. I tried to make a slide show to explain. . . Bottom line up front, my cheese came out ready to eat that night!
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Now the new set up!
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Last edited:
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Reactions: GaryHibbert, SmokinAl, mr t 59874 and 2 others
Great work, that looks excellent!  I love the idea of putting a box on top of the MES, that's brilliant!

I know your epic fail must have been really frustrating, but those are some genuinely neat pictures.  I especially like the one where the cheese sticks out from the grate even when turned on its side! 
 
Mr T 59874 said:
Now wasn't that fun? It was for me. Glad you can enjoy your cheese right out of the smoker.

Mr T
Click to expand...

Thank you for all of your time and help Sir! The process of cooling the smoke made all of the difference!
......also, not turning on the MES when cold smoking!!!
 
Last edited:
bauchjw said:
Thank you for all of your time and help Sir! The process of cooling the smoke made all of the difference!
......also, not turning on the MES when cold smoking!!!
Click to expand...
I was amazed at the difference cooling the smoke makes!  Give that nasty stuff in the smoke the ability to settle out and you are left with delicious smoke flavor without the bitterness.  As soon as it reaches the smoke level you like it's ready to eat!
 
Setesh said:
Great work, that looks excellent!  I love the idea of putting a box on top of the MES, that's brilliant!

I know your epic fail must have been really frustrating, but those are some genuinely neat pictures.  I especially like the one where the cheese sticks out from the grate even when turned on its side! 
Click to expand...

Thank you! I can't take credit for any of the setup, including box on top. That is all Mr T's guidance. It works awesome though and I highly recomend it... Cheap too!

I can laugh about the fail now. I agree, the pictures are pretty cool, Now that pain of clean up is a distant memory! If you get a chance look the thread up, there are a lot more pics there!
 
Great job, Man!!!

Mr. T is quite the mentor!

He's helping me with dry ageing a ribeye roast right now.

Points for a great comeback!!

Al
 
Looks great...Just curious...12' of pipe didn't let the smoke settle and mellow enough to use the MES shelves?...JJ
 
Chef JimmyJ said:
 
Looks great...Just curious...12' of pipe didn't let the smoke settle and mellow enough to use the MES shelves?...JJ
Click to expand...
Very good question JJ, the extra length of pipe would definitely be an improvement over the shorter length or none at all. By allowing the smoke to travel through the smoker, he is is providing an even larger cooling and condensation area which provides an even cleaner and smoother smoke to the product.

T
 
Mr T 59874 said:
 
Very good question JJ, the extra length of pipe would definitely be an improvement over the shorter length or none at all. By allowing the smoke to travel through the smoker, he is is providing an even larger cooling and condensation area which provides an even cleaner and smoother smoke to the product.

T
Click to expand...
Was just wondering if you guys came up with a Formula...Square Foot per Linear Foot of 6" Pipe / 12" per Foot X 12' Pipe + Volume of Smoker in Cubic Inches = 90% Cooling of Smoke + 80% reduction Creosote...
icon_lol.gif
...JJ
 
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SmokinAl said:
Great job, Man!!!

Mr. T is quite the mentor!

He's helping me with dry ageing a ribeye roast right now.

Points for a great comeback!!

Al
Click to expand...

Thank you and thank you for the point!
He is a great mentor, I'll be curious to see how the ribeye turns out!
 
Chef JimmyJ said:
 
Was just wondering if you guys came up with a Formula...Square Foot per Linear Foot of 6" Pipe / 12" per Foot X 12' Pipe + Volume of Smoker in Cubic Inches = 90% Cooling of Smoke + 80% reduction Creosote...
icon_lol.gif
...JJ
Click to expand...
Not me, I just use what works to get the job done. The goal is to not only get the smoke temperature as close to ambient as possible but also go a bit beyond and clean the smoke as well. In this case, he was able to get the temperature to within 1.7° of ambient using an MES cold smoke attachment. There would be a complex of variables to take in consideration to produce a formula including placement, shade, sun, temperature, and humidity. If one mod doesn’t work, add another until the desired results are reached.

T 
 
Chef JimmyJ said:
Was just wondering if you guys came up with a Formula...Square Foot per Linear Foot of 6" Pipe / 12" per Foot X 12' Pipe + Volume of Smoker in Cubic Inches = 90% Cooling of Smoke + 80% reduction Creosote...:icon_lol: ...JJ
Click to expand...

Outside of following instructions I went with the "P=Plenty" formula for the length of pipe + "it is what it is" theorem for MES volume + "what's free" for cheese box in cubic inches = tastes deliscious. Heisenberg's Uncertainty principle was applied to creosote particles!:yahoo:
 
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Mr T 59874 said:
 
 If one mod doesn’t work, add another until the desired results are reached.

T 
Click to expand...
Oh, Ok... The RUBE GOLDBERG approach to smoked Cheese...
ROTF.gif
 Just playin'. have a great weekend...JJ
 
Chef JimmyJ said:
 
Looks great...Just curious...12' of pipe didn't let the smoke settle and mellow enough to use the MES shelves?...JJ
Click to expand...
I started off with an 8 foot section of pipe, then went to 15, then to 21.  Each time the smoke got cleaner and the flavor improved.  I never thought of using a box on top of the MES to add the MES's volume to the chain, but it's a great idea that I will definitely try. When I do I will place some cheese on the top rack in the MES and some in the box to see if there is a taste difference.
Chef JimmyJ said:
 
Was just wondering if you guys came up with a Formula...Square Foot per Linear Foot of 6" Pipe / 12" per Foot X 12' Pipe + Volume of Smoker in Cubic Inches = 90% Cooling of Smoke + 80% reduction Creosote...
icon_lol.gif
...JJ
Click to expand...
Wouldn't that be nice!  If you know any thermodynamic engineers that need a project.....  

So far it is clear that surface area and distance are your friends.  Surface area for particles to condense on, distance to give the particles as much opportunity as possible to condense.
 
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