Epic Fail Redemption

Discussion in 'General Discussion' started by bauchjw, Mar 18, 2016.

  1. bauchjw

    bauchjw Master of the Pit

    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!
    Now the new set up!
     
    Last edited: Mar 18, 2016
  2. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Now wasn't that fun? It was for me. Glad you can enjoy your cheese right out of the smoker.

    Mr T
     
    bauchjw and GaryHibbert like this.
  3. b-one

    b-one Smoking Guru OTBS Member

    Looks great,congrats on the redemption!
     
  4. setesh

    setesh Fire Starter

    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! 
     
  5. bauchjw

    bauchjw Master of the Pit

    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: Mar 18, 2016
  6. setesh

    setesh Fire Starter

    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!
     
  7. bauchjw

    bauchjw Master of the Pit

    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!
     
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    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
     
  9. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Looks great...Just curious...12' of pipe didn't let the smoke settle and mellow enough to use the MES shelves?...JJ
     
  10. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    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
     
  11. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    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...[​IMG]...JJ
     
    Last edited: Mar 19, 2016
  12. bauchjw

    bauchjw Master of the Pit

    Thank you b-one! Redemption tastes great!
     
  13. bauchjw

    bauchjw Master of the Pit

    Thank you and thank you for the point!
    He is a great mentor, I'll be curious to see how the ribeye turns out!
     
  14. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    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.

     
  15. bauchjw

    bauchjw Master of the Pit

    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:
     
    Last edited: Mar 19, 2016
  16. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Oh, Ok... The RUBE GOLDBERG approach to smoked Cheese...[​IMG]  Just playin'. have a great weekend...JJ
     
  17. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    You also. [​IMG]

    T
     
  18. setesh

    setesh Fire Starter

    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.
    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.
     
  19. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    <Chuckles>

    You used that cardboard box so you wouldn't need to clean the smoker again, didn't you? 
     
  20. bauchjw

    bauchjw Master of the Pit

    :th_violent5:

    Hehehe, that is an additional benefit!!!
     

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