Originally Posted by scooter-man
Here's the Tube smoker and Char-Griller doing their job. 65°F today, nice and sunny, and the temp never got above 82°F. 2-1/2 hours for both.
Cheese has the moisture dabbed off and now in the frig, Thanks fellows.
scooter-man, no bad advice from above although different methods apply.
You may encounter two types of moisture when smoking cheese, both can be eliminated, one water, from condensation the other oil, from your cheese becoming too warm during the smoke. Both Todd and ds gave good advice. Todd commenting on moisture absorbing smoke and ds on allowing the cheese to come to room temp before smoking.
From the looks of the above cheese, it has good color although it shows evidence of becoming too warm during the smoke, that would cause the oils to surface. As you can see, some dab this off, if you do, smell your towel, if it smells smokey, you have just removed what you have taken the time to put on. It won't hurt to vac seal with a little oil on it. If needed, hard cheeses can be left at room temperature for evaporation, this results in a fine skin to develop which is desirable for waxing.
To eliminate overheating, pull your hard cheese from the smoker when the internal smoker temp reaches 70°- 75°. Learn to smoke to a desired color rather than time. To reach your desired color, you can always place it back in the smoker when conditions are more desirable.
Hope this helps you in the future.
Enjoy your cheese,