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home made cold smoker

 
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Posts: 3670
Location: latitude 47 N.W. montana zone 6A
995
cat pig rocket stoves
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Hi All;
I've been smoking cheese for many years now. All done on my hot smoker.
When working with a hot smoker you must be right on top of the whole process OR you get really tasty melted cheese....
Even if it does not melt you can cook all the oil out and end up with very dry ,crumbly cheese.(still tastes really good)
I have known how to build a cold smoker for years... just never found the time.
Just recently a good buddy expressed an interest in smoking cheese , nuts and vegi's.
Lining him up with how to do everything has inspired me to just build a cold smoker!
I have it all done but its just to dang hot out there to get a fire going.

I'll test run it in the morning and provided it works well I'll leave an update.

As you can see from the photo's there is not much to it.
The hardest part is drilling 4" holes in metal and wood.
The bricks are just dry stacked although I may clay mortar them later.
4" metal dryer vent, 4" aluminum pipe to couple .
Old stainless steel grate from a defunct charcoal grill and a piece of cement board  left over from the shop dragon for a lid.

That's all you need to get cold smoke into a smoking chamber!

20200724_133445.jpg
4" hole in place of lid vent
4" hole in place of lid vent
20200725_142244.jpg
4" hole in floor
4" hole in floor
20200725_142337.jpg
vent pipe thru floor
vent pipe thru floor
20200725_143554.jpg
walls going up
walls going up
20200725_144238.jpg
Box is done
Box is done
20200725_155739.jpg
Presto one cold smoker!
Presto one cold smoker!
 
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Posts: 3073
Location: Cincinnati, Ohio,Price Hill 45205
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 This looks great!
So,  is the combustion chamber anything special?
It kind of looks like a pot or perhaps a tiny charcoal grill.
I've always figured on using the electric frying pan with woodchips method if I built a smoker.
I'm not sure if that's a hot or cold method, it just seemed easy.

I'm guessing cold smoking doesn't need to be very precise, since theres no cooking involved?
Can cold smoking preserve foods,or is it just for flavor?

 
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Posts: 1227
Location: Westbridge, BC, Canada
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Always wanted to build one too but never had a clue as to how to begin. Thank you for the inspiration and photos of how easy it is to setup with minimal tools and materials.
Off to the woods to pick up some dry maple....mmmm....maple smokey cheese, I can't wait!
 
thomas rubino
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Location: latitude 47 N.W. montana zone 6A
995
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Hi William;  Thanks, I've wanted to do this for years. I just needed inspiration.
The "combustion chamber" is just an old charcoal grill.
Cold smoking is definitely for flavor.
Hot smoking is cooking , or very temperature controlled cold smoking. As I said, I have been using the hot smoker to do cheese.

The hot plate and chips method is a hot smoke, but usually I have seen it used for fish or jerky, might work for cheese.  
I don't think it gets  hot enough to cook roasts or whole chickens.



 
 
thomas rubino
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995
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Good Morning all;  
8 AM and just lit off the new cold smoker!
Functioning exactly as planned.  With the gaps between the unmortared  bricks  and the roof just sitting there , it seems to be drafting properly.
The flex tube is very warm to touch right near the burner and is hardly warm at all where it enters the box.
I have the flex tube pushed in to be as short as possible, if my cheese starts showing to much heat, I will extend the flex tube and move the burner farther away.
Going for a 4 hr smoke , as we like a heavy smoke flavor. Some folks might be good with 1.5 hrs.

Now it is 8:40 AM.  I just took my IR heat gun and checked temps.
Top of burner 175 F
Pipe 1' from burner 77 F
Pipe as it enters box 68 F
Current surface temp on cheese 64 F
These will be vacuum packed and put away for gifts...
Don't you wish you were on my Christmas list...
20200726_080412.jpg
First fire, maple wood
First fire, maple wood
20200726_080923.jpg
Just what it is supposed to look like
Just what it is supposed to look like
20200726_080833.jpg
smokey maple cheddar cheese mmmm good!
smokey maple cheddar cheese mmmm good!
20200726_080536.jpg
No mortar needed!
No mortar needed!
 
thomas rubino
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995
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Three of these will be vacuum packed... the skinny one well, that will be cook's choice...
As I was busy doing other things before it gets hot , my fire burned out and these got just over 2 hrs smoke time... it will do.
They came out perfect!
The new smoker is a success!
20200726_102548.jpg
Three for gifts and one for the cook!
Three for gifts and one for the cook!
 
Posts: 100
Location: Saskatchewan
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I love cold smoking, I have done jerky, sausage, garlic, onions, salt and veggies. But need to add cheese onto that list soon.

gift
 
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