Bradley cold smoke retrofit ( first cheese )

[jhend]

Well after a little tin whacking and some soldering the Bradley cold smoker retrofit is done. I decided to smoke some store bought and some home made cheese.

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• jhend
• Feb 1, 2016

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• jhend
• Feb 1, 2016

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• jhend
• Feb 1, 2016

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• jhend
• Feb 1, 2016

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• jhend
• Feb 1, 2016

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• jhend
• Feb 1, 2016

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• jhend
• Feb 1, 2016

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• jhend
• Feb 1, 2016

 

[jhend]

Why do the uploaded pic's display as a file name and not a picture?

Thanks John

 

[SmokinAl]

Use the insert image icon at the top of the text box.

Al

 

[jhend]

Thanks Al.

 

[jhend]

After smoking the mozzarella, cheddar, monterey jack, asiago and edam I put the cheese in the fridge overnight and then vacuum sealed the next morning. I smoked it for 5 hours with a hard wood blend of dust with some added maple. It is pretty pungent at this point we will see what it is like in a month or two.

John

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• jhend
• Feb 2, 2016

 

[crazymoon]

JH, Nice looking smoker set-up and great looking cheese.

 

[jhend]

Thanks CrazyMoon

I made a 8lb spiced Gouda 2 weeks ago after it has aged I want to try smoking a piece to see if it clashes with the cumin. 

 

[driedstick]

Nice cheese and nice set up,,

A full smoker is a happy smoker 

DS
 

 

[jhend]

 
Nice cheese and nice set up,,

A full smoker is a happy smoker 

DS
 

Thanks driedstick, I was thinking I would have to dismantle it for hot smoking (not really a big deal) but I hot smoked some ribs and realised that it was better to hot smoke this way for more consistent temperature i.e. no heat loss from the oven when adding wood.   

 

[redheelerdog]

Nice cheese, nice mod. I love the smoker mods!