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Discussion in 'Info and Practices' started by daveomak, Dec 8, 2010.
Looks like it would work to me!
Nice drawing too!
Sunman...I made something that looked like that back in the '70s, but me and the boys didn't smoke no Cheese with it!!!...JJ
I know what you're sayin Jimmy.
I dont know what ya is talkn bout..
hey hey bro like plug me in man.....
hard core if you had to use a soldring iron huh?
lol I have seen a few cans and I wasn't born till 76
Just used this method for the first time last night. Smoked a block of Vermont Cheddar over Cherry wood chips. AMAZING!
RyGuy, morning... And Welcome.....Did you take any pics to show us ?????? This place is all about pics to make us hungry and get started on another smokin' project... Dave
No pics on that one. I wanted to try it first just to make sure I could do it. After having successfully smoked some cheese I can't believe I thought it would be a challenge. Pics sure to come this weekend as I work on some new rubs. Full discloser I work for a magazine that celebrates beer, meat and food in general...and some fitness.
One question, I read on a post that someone put cheese in the fridge for two weeks after smoking to cure. Can someone explain this to me? Do you need to cure cheese after you smoke it? What's the benefits/cons? I didn't cure the test block I did and everyone loved it
RyGuy... Most folks here have a vacuum sealer... various brands... and all I know is vac/pack and hold for at least 2 weeks in the refer will 1. keep it from molding 2. mellow the flavor and let the smoke permeate the cheese.... I am by no means an expert or even a "knows quite a bit".... The forum has a wealth of knowledge that folks share freely.... There are several folks here in the food industry and they know their stuff.... Awesome place to hang out....
While you are hanging around and learning stuff that would take you an eternity of book learning but only 2-3 years from folks here... click on the
http://www.smokingmeatforums.com/f/133/roll-call roll call link and introduce yourself... what part of the world you live in.... types of equip you have... etc.. folks will then be better able to help you out with your questions...... Also under "Forums" there are headers with topics that are specific to different areas of foods.... including "jokes"..... Do not be leary of asking questions... folks here LOVE to share their knowledge... Thanks for asking questions, anytime I can help I am glad to jump in.... Dave
I would ask what kind of a magazine celebrates BEER, MEAT and FITNESS..... but sumpting ain't write thar.... I'm chicken... I'm afraid I would have to subscribe...
I'm betting it was a typo.
How about BEER, MEAT, AND FATNESS maybe? If so..... I'm in!
Or maybe it was supposed to be BEER, MEAT, AND FATTIES?
Imagine the articles on different styles of BACON WEAVES!!!!!!!!!1 one.
Thanks guys. Will introduce myself more formally on here shortly. I work for Men's Health Magazine. For a fitness mag we do a lot of stuff with food and drink. Not sure if anyone was around the Brooklyn area a couple months ago but we went to Meatopia which was pretty awesome. First time I've seen an ENTIRE 800lb cow being grilled at once. Interesting to note about the cheese, seems to be a preference. I didn't get complete smoke penetration as I only kept it in my WSM for a couple hours but my fiance and I liked the the result. This weekend is my 'laboratory' time so we'll see what I can come up with.
Here are a couple of pictures of my tricked out tin can/soldering iron smoker. It works very well and a full can will smoke for about 2 hrs.
I recently cold smoked a side of salmon for 4 hours, refilling the can once.
scubadoo, evening..... Looks like an air pump hooks up to your cold smoker.... where does the soldering iron plug in ???? maybe I'm missing something.....
Glad your invention works for you... How about starting a new thread showing what you have built so others can learn from what you designed ??? Just a thought ...
We are all about learning on this forum.... every day I learn something here... Pretty cool...
Dave, the last photo shows my tin can upgrade before drilling a hole for the iron. Sorry for the confusion. I think there is already a post about MES enhancements some where on here whereI posted about this smoke generator. It was last year I think.
Yes, sharing information is what forums are all about
nice graphics too
I'm fabricating a smoke chamber (based on the can idea, no pics just the design in my head), but I have a question. For what period of time do you leave the soldering iron on? Also how much air do you supply to the chamber, or is it just for ignition? I don't plan on using a pump, just wandering how much air you needed so I can plan .
I tried the soldering iron in the bottom of a soup can as described earlier in this thread, and just got way too much smoke. I was trying to cold smoke BBB, and it smells like an ash tray. It didn't taste as bad as it smelled, but the smoke was really heavy. I only got about 20-30 minutes of smoke out of a full can of chips, and it was thick and white. I used the same cheap pen type soldering iron. I left it on the whole time, maybe I should have plugged and unplugged it every once in a while. Probably would have spent a lot of time baby sitting it if I did it that way.
I'll be ordering an AMNPS for my next try at cold smoking.
Here's a picture of my idea and a picture of what I will be attaching it to..........
Ive run mine up to 10 hrs at one time
Ald, morning.... Once the chips start to smoke, you can unplug the iron and see if they continue to smoke.... If they are dry, they should continue.... My tin can, and others I saw, were laid on their side and filled about 1/3 rd full, and the lid on the tin can was closed... bent back to it's original position... This requires only a partial lid open with the can opener so the lid can be bent.... I think this was so the air could be cut off from the chips so they wouldn't catch on fire, only smolder..... a hole was drilled in the lid, where it would contact the "ground", "bottom of the smoker"... Iron slid in and into the pile of chips/sawdust..... foil can be used to close the can also....
As far as the amount of air for the smoker goes, I can best describe it as a lazy stream of smoke emitting from the smoker....
I do not think a continuous supply of smoke is necessary... If chips smoke for 1 hour then you add more chips so you are getting a 50% smoke time, that would be adequate....
As an example, my buddy was from Alaska... He lived with a tribe that smoked fish for a week or so in their smoke house.. Smoke was alternated 1 day smoke, 1 day no smoke....
Smoke house design and smoke generation are kind of "the eyes of the beholder" type thing.... no 2 were alike until mass production... Even the mass produced units are highly modified until the user is happy with the results....
Believe me when I say, "I am trying to help answer your questions, it just doesn't sound like it"..
Let me know if I can be of more help..... Dave
Bookem, morning.... Sounds like the tin had too much air supply..... The tin needs only a small hole to let the smoke out.... and a small air supply hole.. where the iron is inserted is adequate...
The AMNPS is a very good choice... Good luck.... Dave