Like the Bradley's but they are simply too small for much of what I do...
Therefore, This:
Nog
Nog, what’s with the aluminum container hung from the top ofthe smoker,also is the pan at the bottom for heat/ hot smoking?
The digital unit to the left is used for cold-smoking. The "aluminum" is actually ducting for transferring smoke from the smaller unit to the larger. The main smoker is an old converted fridge. For hot-smoking I use an infinite control hotplate and a cast iron frying pan for the chips. Works Very Well! It has consumed literally hundreds upon hundreds of pounds of product, and has never let me down. Decent capacity (8 screens). Unlikely I'll be switching any time soon, although if I ever win the Lottery, a custom stainless job slightly larger would be sweet!
Cheers,
Nog
Sammy--re the cheese--I cold smoke cheese so the box temp never gets over a few degrees above ambient temperature. i use an old little chief box that I insert the Bradley smoke generator into(many people use the box that the bradley comes in) and then connect the little chief box with a chunk of dryer hose like Nog has in his pic--no drippy cheese! Cheese is strange tho, I fnd after it comes out of the smoker i have to vacumn seal it and throw the packs in the back of the fridge for at least a month before it's edible. If you get too impatient and eat it before that it tasts like you're >> licking an ashtray<<. with salmon, you can take them out of the smoker and chow down right away--which leads to a great deal of shrinkage!
T2
Nog, I mean the pie plate at the top, near the smoker chimneystack
Nice unit, for research purposes I will need a chunk of the deer summer sausage...
If you have a bradley you want to go easy on the pucks for sure, 3 per hour, two hours of smoke is usually pretty good for a batch, the rest is dry time or cook time.
looks good nog,