This is the second time I smoked cheese using the WSM mini. It worked out great the first time but I did run into a minor glitch this time.
It has been cold enough to smoke cheese in the mini without ice using pellets in my A-MAZE-N Pellet Smoker. I would put the AMNPS on the strainer on the bottom of the mini and then put the cheese on the rack. I would open all the vents and it worked great the first time.
This time, I decided to smoke the cheese for four hours instead of 3 as it was a little mild this time.
I fired the AMNPS up with maple pellets and set up the mini with the cheese on top. I had some jalapeno jack. some herb cheese and some old Cheddar.
I put the lid on and used my BlueTherm Duo to monitor the temperature for 4 hours.
The temperature remained about 70 F and all looked well. When I took the cheese out, there was a soft spot directly over the turn point on the AMNPS. What had happened was the four hours meant the AMNPS had the time to turn the corner of the first line of the maze. At that time more pellets are burning and the cheese directly over it got soft. It is a very small piece but I will put the AMNPS on the rack the coals would normally burn on and will put the strainer over it to prevent radiant heat.
Regardless, the cheese looks wonderful and I await the aging process for another cheese treat.