Cold Smoking Cheese Question

DoubleEgger

I set up my two egg rig this afternoon waiting for it to cool off tonight. I like how it turned out. Now what do I need to do? Time, temp, indirect? 

Calling @DMW  
@theyolksonyou

Thanks in advance for the assistance. I'm new to this rodeo. 

bgebrent

Good looking set up brother Double!  I'll be following this one!

theyolksonyou

Well, I've done this exactly once, but I ran the mm at around 200 for about 2.5 hrs with split apple chunks on top of the lump. Then wrapped in cling wrap in the beer fridge for a couple weeks and vacced today. It was still pretty smokey. 

theyolksonyou

Also, your set up looks way better than mine.  The duct fit well on the mm, but I crammed it into the large. 

Durangler

Time - 2 hours is fine.
Temp - below 100* the cooler the better
Indirect - Not necessary.
This is at the receiving unit end where the cheese is.
I am no help at the smoke generating unit end.

DoubleEgger

theyolksonyou said:

Well, I've done this exactly once, but I ran the mm at around 200 for about 2.5 hrs with split apple chunks on top of the lump. Then wrapped in cling wrap in the beer fridge for a couple weeks and vacced today. It was still pretty smokey. 

So I don't need to vac seal immediately after smoking? Did it stink up your beer fridge? Do you do indirect or does it matter? Also, do you clean all of the lump out of the second egg? 

DoubleEgger

theyolksonyou said:

Also, your set up looks way better than mine.  The duct fit well on the mm, but I crammed it into the large. 

I used a 6x4 reducer and ran some weatherstripping around the inside of the reducer for a snug fit on the medium. 

DoubleEgger

I bought a 20' hose in an effort to cool the smoke before entering the XL

theyolksonyou

1. Ive read people sealing immediately and people letting it mellow in cling wrap or ziplock. 
2. It did make the beer fridge stink initially, but it was very faint today when I got it out to seal. 
3. I had both eggs set up indirect, the mm because it's easier to keep the temp down.  The large because I thought I may use the PS as a shelf to put some salt on, but I didn't. Not sure it matters. 
4. I did clean the large out completely. Found my firebox cracked. 

DMW

Looks like you got answers. I don't use a 2 egg setup like that, have an A-Maze-N-Pellet smoker. I go indirect around 2 hours, then vac seal right away and in the fridge. Give it about 4 weeks before you eat it.

Durangler

After the smoke, I set out for 30 or 45 minutes, uncovered, room temp, until it begins to harden or dry a bit. Then vac seal & refrigerate at least 2 weeks. Sure, cut off a slice & taste.
I've got smoked cheese from last year & it's still great. It's the 2 week mellow that's the tough part.

slovelad

Can you give more instruction on how you made the attachment for lower attachment

Brisket_Fanatic

Looks great, I've only used a completely cleaned out large with the amazing smoke generator. Let the cheese go about two hours for a definite smoke taste. Rinsed the cheese under cold water, dryed and vac sealed immediately. After a min if 2weeks open up and enjoy.

SkinnyV

Put mine in the garage covered for 2 hours to mellow. Then sealed no stinky fridge.

DoubleEgger

slovelad said:

Can you give more instruction on how you made the attachment for lower attachment

I used a PVC 4x2 reducer and used a hole saw to cut the hole in the sheet metal.