After getting a few tips from others on this forum about smoking cheese I decided it was time to do a test run. Below is what I did step by step. Any comments, tips, and/or advice are always appreciated.
I bought a block of mild cheddar for the test run
Cut it into about 1/4 blocks
Started a few chunks of lump charcoal in the wooden smoker
Loaded my rack of cheese
Added hickory chips
Using the damper on top and door to control temp. The smoker is not plugged in
Currently 34 degrees outside, 66 degrees in the smoker. I plan to smoke the cheese 2-3 hours. We'll see how it goes.
2.5 hours later this is what I got.
I was hoping for a bit more color, but it sure does smell good. I'm now going to let it rest for a few days and then wax. Next time I'm going to use the AMNPS, it should be easier to control temps and smoke, but for my first time smoking cheese it was fun, now the question is... what does it taste like???