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  1. 150131_002.jpg

    150131_002.jpg

    • brewerdave
    • Media item
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    • Album: Modified home built smoker into a cold smoker. Cheese is the inaugural
  2. brewerdave

    Modified home built smoker into a cold smoker. Cheese is the inaugural

    3rd batch will be gouda, provolone, swiss, and another cheddar. I'll put the WallyWill smoker away for the season after this one. I will be making mods to my char-broil gas smoker and testing it out over the spring, then it's grill time
  3. brewerdave

    Modified home built smoker into a cold smoker. Cheese is the inaugural

    These cheese is turning out pretty good. I made a second batch yesterday and am planning for a 3rd batch by the end of the month. I am liking this smoked cheese thang
  4. brewerdave

    Modified home built smoker into a cold smoker. Cheese is the inaugural

    It's been a week and the smoke smell is down a little. I will try a small piece next week and get ready for my next batch. Thanks for lots of good information
  5. brewerdave

    Modified home built smoker into a cold smoker. Cheese is the inaugural

    hard cheeses, not huge blocks but managable sizes let cheese reach room temperature before smoking rest overnight at about 70 F If you did this, would you wax right off, or wait a few weeks then wax? DS
  6. brewerdave

    Modified home built smoker into a cold smoker. Cheese is the inaugural

    The color is much better in person than the picture
  7. Modified home built smoker into a cold smoker. Cheese is the inaugural

    Modified home built smoker into a cold smoker. Cheese is the inaugural

  8. 150118_003.jpg

    150118_003.jpg

    • brewerdave
    • Media item
    • Comments: 0
    • Album: Modified home built smoker into a cold smoker. Cheese is the inaugural
  9. brewerdave

    Modified home built smoker into a cold smoker. Cheese is the inaugural

    Hey all, I had built the original WallyWill smoker as a small capacity smoker. I got a great deal on a vertical gas smoker so I decided to repurpose it as a cold smoker. I came across the smoke daddy inc. Smokincense and this is the heart of the WallyWill V2.0.  I picked up some mild cheddar...
  10. brewerdave

    Snack Sticks 101

    They came through fine after 8 hours at 145 degrees. IT was 160 and no fat out. This will be my go to recipe for pepperoni sticks
  11. brewerdave

    New Char-Broil Smoker user

    I know this is an old thread, but is anyone still working with this smoker? I just bought a used one off craigslist
  12. brewerdave

    Snack Sticks 101

    Pepperoni sticks are curing as we speak, I'll have them in the dehydrater in the morning. I'll report back on this test. I appreciate the info/tips/etc very much DS
  13. brewerdave

    Snack Sticks 101

    I forgot to ask what meat/fat ratio on the beef? Maybe a 75/25 this time?
  14. brewerdave

    Snack Sticks 101

    Excellent information on curing salts. I'm going back to the drawing board and trying the following recipe: Snack sticks test 2 Ingredients: 1 pound of ground beef 1/8 teaspoon of garlic powder 1 teaspoon of paprika 1.5 teaspoons of Morton’s Tender quick salt 1 tablespoon of fennel seed...
  15. brewerdave

    Snack Sticks 101

    The lowest the oven will go is 170. So, maybe try 170 and go by internal temperature alone?
  16. brewerdave

    Snack Sticks 101

    I wanted to perfect an oven recipe as a baseline before I tried it in my homemade smoker. Here are the results and I appreciate any advice given. Snack sticks first attempt Ingredients: 3 pounds of ground beef (about) 2 pounds of 90/10 and 1 pound of 85/15 1/4 teaspoon of garlic powder (about)...
  17. brewerdave

    Greetings from the brewer

    Hello all. The handle is real. I started homebrewing eons ago and became a professional brewer in 2007. I am semi-retired now, putting life and career on hold to take care of aging parents. I am in South Carolina and near one of the greatest "Q" joints around, Henry's Smokehouse. Oh my. I'll...
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