Garden Master Kickstarter

launching soon. To get the earlybird goodies, click "notify me on launch" HERE.

Discussion. Earlybird goodies. Kickback.

  • Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education skip experiences global resources cider press projects digital market permies.com pie forums private forums all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • Anne Miller
  • Pearl Sutton
  • r ranson
  • Nicole Alderman
stewards:
  • Leigh Tate
  • paul wheaton
  • Greg Martin
master gardeners:
  • Carla Burke
  • Jay Angler
  • John F Dean
  • Nancy Reading
gardeners:
  • Beau Davidson
  • thomas rubino
  • Edward Norton

home made cold smoker

 
rocket scientist
Posts: 4948
Location: latitude 47 N.W. montana zone 6A
1963
cat pig rocket stoves
  • Likes 9
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
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!
 
gardener
Posts: 4104
Location: Cincinnati, Ohio,Price Hill 45205
643
forest garden trees urban
  • Likes 2
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
 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?

 
gardener
Posts: 1642
Location: Westbridge, BC, Canada
462
building solar woodworking rocket stoves wood heat greening the desert
  • Likes 2
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
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
rocket scientist
Posts: 4948
Location: latitude 47 N.W. montana zone 6A
1963
cat pig rocket stoves
  • Likes 4
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
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
rocket scientist
Posts: 4948
Location: latitude 47 N.W. montana zone 6A
1963
cat pig rocket stoves
  • Likes 2
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
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
rocket scientist
Posts: 4948
Location: latitude 47 N.W. montana zone 6A
1963
cat pig rocket stoves
  • Likes 2
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
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!
 
pollinator
Posts: 202
Location: Saskatchewan
83
  • Likes 1
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
I love cold smoking, I have done jerky, sausage, garlic, onions, salt and veggies. But need to add cheese onto that list soon.

 
Posts: 38
Location: Midlands, england
13
hugelkultur forest garden fungi urban cooking
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
  • Quote
  • Report post to moderator
Looks great thanks for sharing the link
 
Message for you sir! I think it is a tiny ad:
Switching from electric heat to a rocket mass heater reduces your carbon footprint as much as parking 7 cars
http://woodheat.net
reply
    Bookmark Topic Watch Topic
  • New Topic