Hi All from Central New York !

[kaiser soze]

I have a bit of experience in making sausage, cheese, beer and bread, so now I needed a smoker.  In keeping with family tradition that means I had to build it myself. Sooo.......

....Just finished my first smokehouse, built a smoke generator ( venturi type) from spare parts and fired up some bacon from the brine bacon thread.  I have no idea how it will taste yet, but the cheese I smoked with it is harsh.

Now that I'm done with it, I have a ton of newbie questions.

What determines the level of smoke you should use? ( Heavy smoke/smudge, light etc)

Cold smoking, is 40 degrees too cold?

I'll have more, but I need some advice on where to look in the forum.  I've lurked on and off for about 3 months whilst hatching my plans, now I need some serious advice to proceed.

Glad to be here and thanks for the welcome.

Eric

 

[Dutch]

Glad to have you convert from "Lurker" to "SMF Member, Eric. The majority of those here that cold smoke try to keep the temps around 80°- I'm thinking that 40° would be a tad to cold.

When smoking, we try to keep it to a thin bluish grey smoke. If your smoke looks like a billowy white cloud then you have too much smoke.

You say that your smoked cheese tastes harsh-was the sample taste taken right after the cheese was pulled from the smoker or did you let it rest a day or two in the fridge and then tasted it. If the smoke taste gives your lips and tongue a numb sensation, then your smoke was too thick-(billowy white cloud) and deposited creosote on the cheese. Creosote is caused by (a) incomplete combustion of the smoking woods AND/OR (b) restricted ventilation. We always advocate that the top vents on smokers equipped with them to be fully open and the lower vents be used for air flow control.

The SMF Search Bar is the go-to tool when looking for information. also by clicking on the Forum link at the top of the page will display all the forums and sub-forums.

Enjoy the Smoke!

 

[gary s]

[h3]

Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   [/h3][h3]  [/h3][h3]Gary[/h3]

 

[GaryHibbert]

Hey Eric

Welcome to the Smoking  forum.   You’ll find great , friendly people here, all more than willing to answer any question you may have.  Just ask and you’ll get about 10 different answers—all right.  LOL.   Don’t forget to post qviews.

Gary

 

[Rafter H BBQ]

Welcome, see ya around the forum !

 

[kaiser soze]

Dutch, Thanks already !!

Yeah billowy white comes close. Mushroom cloud too !  I could have opened some more vents but i THOUGHT (mistake 1) that it being colder, that it might help to keep them closed.  The smoke coming in was already cold and vented out the top ok, but it was pretty heavy regardless of how I adjusted the venturi.  I thought it ( mistake #2) would be better to close the top vents and restrict the flow of smoke that way as well.

I had better figure out how to lower the amount of smoke this thing puts out or I'm in trouble.

There is no soot but it all was really nicely colored. And yes, it was fresh out of the smoker too.

I'm waiting for the bacon to see how this all plays out.

Thanks again,

Eric