Hello All. I recently got a Masterbuilt gasser which I've been using for beef / pork. Looking around the web, I found some videos of people smoking cheese using a soldering iron in a burned out soup can full of wood chips / pellets.
Folks who use the soldering iron method seem to use wood or cardboard boxes as their smokehouse.
I figured I'd just run the electrical cord up through where my burner is and use the cabinet of my gasser as a smokehouse instead. I'd just be using the box as a smokehouse for cold smoking - not connecting the gas (because I know it would be too hot)
My question: A lot of the posts on here recommend letting the cheese sit out in open air a bit before smoking. This evidently helps develop a skin. After the smoking, you're supposed to wrap the cheese up for "aging" maybe 2-4 weeks.
When wrapping the cheese, it seems like a lot of posts reference people using vacuum sealers / food savers. Is that absolutely necessary or will wrapping in a good double layer of plastic wrap suffice ?
I wanted to experiment w/ smoking some cheese on the cheap but didn't know if I'd be wasting my time w/o being able to vacuum seal the cheese for it's aging period.