I’ve started smoking again

[FerlasDave]

I’ve been a smoker on and off for years now, and with the coming festivities I decided I’d take it up again.

The old ty mwg was looking a bit worse for ware and never really reached its full potential. I recently found some hygiene board in a skip (still with the blue plastic on I might add before anyone gets grossed out) and thought it would be a perfect chance to revive the old smoker.





Fully lined and added a ceiling too, drilled a hole in the floor and ceiling and added some fine mesh to keep away insects when not in use. I didn’t want it completely sealed up either tbh. I finished the wire rack brackets this afternoon which gave me plenty of time to head off and get some supplies.



Now I didn’t fancy waiting for salmon or bacon to cure so I thought a good testing with some cheese would be a great start. Couple of wedges of Brie and a hard cheddar should do for now. Will check back in the morning with the progress and see how it has worked.

 

[TeeDee]

Beautiful.

 

[FerlasDave]

Beautiful.

I agree!

Did you ever get yours sorted in the end?

 

[Stew]

What wood are you using for the smoke?

 

[FerlasDave]

What wood are you using for the smoke?

Using oak for this one.

 

[Chris]

Lovely stuff. Not sure I’ve ever had smoked brie, bet that’s wonderful.

 

[TeeDee]

I agree!

Did you ever get yours sorted in the end?

I have a metal smoker but i do want to create something as you have - more rustic and charming.

I find myself getting more and more drawn into making homemade 'artisan' type foods not necessarily to show off but more that its just something else to learn and challenge oneself and enjoy on this journey called life.

I'm still trying to think of a good way to infuse alcohol with smoke but I'm sure I will get there. It may involve some alchemy based equipment.

 

[JonathanD]

Cheese…. smoking your own too. This could end badly if the Pops sees it. That’s something she’s never considered

 

[FerlasDave]

@TeeDee I’m not convinced about infusing liquid with smoke, I’ve seen a lot of products where smoke is added to cocktails for flavouring but I think k more for flare than anything. Most smoke is added to the grain before distilling… I wonder about adding some smoked grains or similar might add that flavour hmm.

 

[Broch]

Excellent! That looks great

There's no limit to the experiments to do though - applewood, cherry wood, herbs, coffee grounds ...

I look forward to the tasting session!

 

[Toddy]

Applewood is lovely, and you can just dry and faggot the prunings from the tree every year to use.

 

[FerlasDave]

Excellent! That looks great

There's no limit to the experiments to do though - applewood, cherry wood, herbs, coffee grounds ...

I look forward to the tasting session!

I ordered some whisky barrel dust last night. Looking forward to trying that one.

 

[FerlasDave]

The result this morning after 10 hours in the ty mwg. Tightly wrapped with cling film once it’s done seals in the smoke and the wonderful aromas and flavours that go with.

 

[William_Montgomery]

The result this morning after 10 hours in the ty mwg. Tightly wrapped with cling film once it’s done seals in the smoke and the wonderful aromas and flavours that go with.

That looks pretty damn good.

 

[Tengu]

I feel faint.

 

[scruff]

I dug my ProQ out a few weeks back and did some mature cheddar and grana padano and whole garlic, using my Weber-esque kettle BBQ as the smoke box.

Cherry wood was all I had though, and it's not my favourite. Still, did well.

 

[FerlasDave]

Fantastic job @scruff The grana padano is a great idea. Imagine that grated over a poached egg on toast!

 

[demented dale]

I’ve been a smoker on and off for years now, and with the coming festivities I decided I’d take it up again.

The old ty mwg was looking a bit worse for ware and never really reached its full potential. I recently found some hygiene board in a skip (still with the blue plastic on I might add before anyone gets grossed out) and thought it would be a perfect chance to revive the old smoker.

View attachment 92040

View attachment 92036

Fully lined and added a ceiling too, drilled a hole in the floor and ceiling and added some fine mesh to keep away insects when not in use. I didn’t want it completely sealed up either tbh. I finished the wire rack brackets this afternoon which gave me plenty of time to head off and get some supplies.

View attachment 92038

Now I didn’t fancy waiting for salmon or bacon to cure so I thought a good testing with some cheese would be a great start. Couple of wedges of Brie and a hard cheddar should do for now. Will check back in the morning with the progress and see how it has worked.

View attachment 92039

That looks very interesting. well done and thanks. could you explain to me how the fuel works please? is that sawdust? what's the tray? why the angled spiral? Thanks. Dale x

 

[scruff]

Fantastic job @scruff The grana padano is a great idea. Imagine that grated over a poached egg on toast!

I don't need to, but it's better on scrambled with chives. GREAT in risotto or on a tomato, smoked bacon and pepper pasta.

Poached eggs need only black pepper and salt.

 

[FerlasDave]

That looks very interesting. well done and thanks. could you explain to me how the fuel works please? is that sawdust? what's the tray? why the angled spiral? Thanks. Dale x

Yeah sure. It’s a ProQ cold smoke generator, you need to buy the wood dust but it comes in all different varieties and it’s reasonably priced. You add the dust to the tray and then light the end with a candle, once smouldering you remove the candle and it slowly smoulders around the spiral for up to 12 hours. The spiral is just there to control the rate of the smouldering