I am new to this forum and hope to gain some great knowledge.
12/21 was my first attempt at smoking cheese.
I make a cardboard box design. I used my Chargriller Smoker to produce the smoke for the box. I ran a NEW dryer hose from the chimney of my Chargriller into box. This allowed the smoke to cool before it entered the cardboard box.
I used only apple wood for smoking. I used Tillamook Extra Sharp Cheddar cheese which happens to be my favor cheese.
I maintained a heat temp in the box between 60-70 degrees. I live in Las Vegas so I smoked the cheese at night to help keep the temp low.
Total smoke time was 1.5 hours. Now the cheese is in vacuum sealed bags and in the frig. I have been reading in this forum I should let it age at least 2 weeks.
Any input or ideas?
Thanks and I look forward to being a part of this forum.