British BBQ Society Forums

Hi All
Just finished, and sold my 1st batch of cold smoked Stilton.
Three hours in the smoker, using Apple and Oak.
Turned out fantastic, the flavours were so complex, yet turned a good stilton into something fantastic.
Only one dissenter, must be like Marmite?
Try it using an old can with 3 to 4 chunks of charcoal lit inside, holes punched through the base, add wood chip and tender faithfully, add extra embers and chips as needed.
Worked fantastic on the UDS, should work well on all bullet type smokers.

Give it a go!!
Merry Xmas
Simon

Please post some pictures of your contraption.

Sorry mate
I am a total technophobe, Don't have a smartphone, have enough probs just posting( ask Keith !57, he posted all my pic's for me)
The process is easy,large type food can, punch holes in base, 3-4 charcoal pieces(large) pre lit, add wood, cheese on top grate, 1 vent part open, top vent 3/4 open( you know your smoker better, all perform individually).
Tend like a baby.
Add lumps and wood as needed to keep up smoke.
Enjoy!
Sorry best i can do
Simon

Aris, just to give you an idea of Simon's McGuivering, he used an old metal cider barrel, some ducting and an old oven to create his full on cold smoker.

This is how I smoke my Cheddar.
Cheddar down one end, two or three briquettes in an old tin can down the other, with soaked apple chips on.
Tray of ice underneath the cheese to try to keep them from sweating.
Keep the lid on with the holes above the cheese, to draw the smoke across.
keep an eye on the temp, if it starts to rise remove the lid for a second or two.

First time I smoked for about 45 mins, and they were great, second time went for 90 mins and I think they were over done, bit strong even for me...

Have you thought about upscaling for farmers markets?

keith157 wrote:Have you thought about upscaling for farmers markets?

I hadn't, but that would be quite easy. Use the WSM, ice in the water bowl, same method for keeping the smoke going, and TWO racks to put the cheese on. Not a bad idea Keith, and I bet keeping the temp down would be easier.
Started me thinking.

To scale it up, you could use a UDS - with lots of racks in it, and then pipe in the smoke from a separate box generating the smoke - you could use ducting of some sort (the 4-inch variety). Long-ish pipe between the two to keep the temperature down, and possibly ice or even dry ice in the UDS.

Nice one Aris.
That just the excuse I needed to build one.

Hi Derek
I used the same method as you in my UDS and it works fine, and no need for the ice.
Check out the UDS section on the smokers builders forum they have done some great mods on UDS's to turn them into cold smokers.

Cheers
Simon