i smoked about 4 hrs and i use the AMNPS. i use pellets. for this smoke i had a blend of pellets from Louisiana Grills. i now have a good supply of Lumberjack pellets. i truly enjoy them and they are 100% wood, not blended or flavored.
anyways i have done a lot of different cheese smokes since then and have settled on oak pellets, 4 hr smoke. i like to keep my smoker at 60 to 70 degrees .
MR T has a complete step by step as how to do cheese and he is the cheese guru !!!!!
i have messaged him and he always replies quickly ... helped me out alot. the main thing i have found is LEAVE THE DAMN STUFF ALONE !!!!!
let it cure, sit and mellow ......
by the way i did get that extra fridge ... HA HA HA needed the room cause when im brining some bellies ar whatever and want a batch of sausage there is just not enough space in my 1 fridge, and by that i mean my shop fridge, so now there are 2 in the shop and actually saved some space for beer