I was given a coupon for 15% off cheese at a local supermarket. This lowered the cost of cheese here to merely exorbitant.
I picked up:
I normally use my AMNPS to do cheese at it burns quite cool with sawdust. However, it does not work well with cherry and I wanted to try cherry so I used the pucks in my Bradley. As the area that ignites the pucks does produce heat, I froze water in a juice bottle to help keep the temperature down even though it was -9 C at the time.
I loaded up the Bradley and set it up to smoke for 3 hours.
It kept temperature fairly well but was crawling up over 70 F so I added a tray of ice cubes. That kept it around 65 F.
After 3 hours, I wrapped it in cellophane and packed it in Ziploc bags.
The part I hate about smoking cheese is now I need to let it age. Sigh.