Looks good! Are those fresh mozzarella?
Looks impressive. Though. I don't understand brining cheese beforehand. And 50C is cutting it close for temp. I don't usually go over 90F, 32C.
So, gentlemen, I will start with the cheese.
It has a slightly different texture, similar to what you can find at Costco (mozzarella fresca).
- Why brine? Because it retains moisture, keeping the cheese soft.
- It adds flavor—the salt gradually penetrates the cheese, enhancing its taste.
- It extends shelf life—salt limits the growth of many unwanted microorganisms.
- It preserves the right texture (I don't like rubbery cheese).
- It is a tradition... And for me, the tradition of smoking (curing meat and cheese) remains forever unchanged.
I made the cheeses with three types of seasonings:
- Chili flakes
- Wild garlic (ramsons)
- Marjoram
The fourth cheese is plain, without any seasoning.
Steve H – the temperature probably depends on the type of cheese.
Kilo Charlie – this is a smoker I built myself, for my own use. I really wanted a wooden, cedar smoker. I dislike modern stainless steel ones for a few reasons. I have already sold a few of my smokers: 3 in Canada, and 2 went somewhere in Alaska.
As I mentioned, it is made entirely of wood. The interior is cedar, the exterior is pine, and it is insulated with rockwool in between. The next ones will have no insulation, as I believe the best insulation is simply the air gap between the boards. It is a 220V electric smoker with a 2700W heating element and a homemade smoke generator. The generator significantly prevents benzopyrene from entering the smoking chamber (via smoke condensation)—it's no rocket science, but I try to reduce it as much as I can.
There is an opening(vent) with a fan under the heating element. It helps during the drying process and improves fresh air circulation while smoking (so the meats don't get "stewed" in dense smoke). When I measured it, the airflow was about 0.4 m/s, which is nearly perfect. The smoked products don't turn out sooty or black; instead, they get a nice, golden-brown color.
Also, a convection fan is mounted at the back. The maximum temperature is 99°C / 210°F. And finally, there is the appearance—every time someone visits, it immediately catches their eye. But these smokers are for crazy enthusiasts like me. Here is the link showing how it was built:
https://www.smokingmeatforums.com/threads/another-smoker-of-my-own-design.334466/
And this is how it looks in the garden at night.
