Lower temps got me back in the mood to smoke some more cheese and add some additional tubing for cold smoking. Temps are high 40's.
Last time my set up was the following picture. I drilled 3 small holes in mailbox lid. I cut out bigger hole for air in second picture and how I'm currently running it. Also added more piping.
Used better piping then first time. Chimney tubing to hopefully keep the smoke clean when getting to MES and keep it cooler. Still had to use dryer tubing to connect together. One chimney section is covered by the dryer tubing.
Running pretty steady at 62 degrees right now. Smoke is coming out good. I tried some of the 2 year aged cheddar and it was really good before I put in smoker. So good, I had to set some aside to eat.
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Last time my set up was the following picture. I drilled 3 small holes in mailbox lid. I cut out bigger hole for air in second picture and how I'm currently running it. Also added more piping.
Used better piping then first time. Chimney tubing to hopefully keep the smoke clean when getting to MES and keep it cooler. Still had to use dryer tubing to connect together. One chimney section is covered by the dryer tubing.
Running pretty steady at 62 degrees right now. Smoke is coming out good. I tried some of the 2 year aged cheddar and it was really good before I put in smoker. So good, I had to set some aside to eat.
Sent from my iPhone using Tapatalk