Hello everyone... new poster, long time reader.
I received Todd's Amazin Smoker for Christmas, and have used it twice to smoke cheese... the smoker has worked wonders, if anyone else is thinking of cold smoking, just BUY ONE, it's worth it.
Anyway-- my question is this: every time (once before I had the Amazin, twice since I've gotten it) I have smoked cheese (Gouda, Cheddar, and White Cheddar), I have gotten a "funny" taste with it... almost a plastic flavor with it... I've read many posts about letting it "age" in the back of the fridge, etc., watching temps, and everything...
My standard setup is run the Amazin for 2-3 hours using Hickory dust and monitor the temps (consistently between 65-80 F), then pull the cheese off. It's definitely smoky-- I can smell the smoke even through the plastic bags I end up wrapping it in-- but there is just an off flavor.
Any suggestions or thoughts?
Thanks for the time.
Kevin in Grand Rapids MI