Got a mid-week smoking bug and decided to give cheese a go with whatever I had in the fridge. Managed to find about half of a block of medium cheddar, so I chopped it up into 6 rectangle pieces and set it in the fridge on Wednesday night.
When I woke up for work on Thursday morning, I took out my blocks and left them on the counter for the day.
Got home from work Thursday at 5:30 and fired up my Big Chief and filled the pan with maple chips and put my cheese in. I managed to keep the temps between 75-90F through the 3.5 hour smoke by keeping the door cracked.
After smoked, I kept on a rack at room temperature for a day or so, then vac-sealed and put in the fridge. I have not tasted any yet and I'm really not sure how long I'm going to wait..
Threw an ice pack and some ice cubes in there to help keep temp down. Told Ms. Duke I was making smoked ice.