I'm going to pick up some cheese this week for some smoking. You guys are right it is better to smoke it when it is cold out below 35 is were I like it.
Buddy of mine tried some of my smoked cheese... you can see where that got me...... He bought some to smoke, so I also had to get a few more to go... this time I'm adding some mesquite chips to the mulberry smoke...
Scotty is right on with his "bypass box". If any of you are using a masterbuilt just search for the "mailbox mod". It allows you to use smoke generator in a separate location and just the smoke flows through the smoker with very little heat. It can be modified to work with any smoker really, but you'll get some ideas if you search the above. I haven't done cheese in a couple years, gotta go out and buy a few blocks now. I'll usually either wrap in Saran or vacuum seal and let sit for at least a week, two to three is even better.
+1.....even letting it sit in a ziploc bag in the fridge for a week allows that delicious smokiness to penitrate the cheese.....makes it more gooder!!
