I ended up liking the cheese at 4 hours the best, but who knows if that will change after it ages. Even the 6 hour cheese had none of that bitter acrid flavor of the first cheese I made, but the smoke flavor was too strong for my taste. It covered up the cheese flavor instead of complimenting it. Again, who knows what I will think a month from now when it has aged. The AMNPS is a champ! It burned for a little over 9 hours and used a little more than 1 and a half rows doing it. I figure it would run for 16-18 hours. That was with dust filled just shy of the top.
I vacuum packed and and labeled each block of cheese with the brand, type, time smoked, temperature smoked at, smoke method, and dust used, and the date. I put them in my kegerator which stays at 42 degrees and will let them age there. The two cans in the picture are mixed nuts that went in at the same time as the block cheese. I also have two 1/4 sticks of butter that I smoked for 2 hours, just to see how that is.
Thanks again for all of the help! It's amazing how much more fun a hobby is when there are knowledgeable and friendly people you can learn from. You guys are great!
One of the first lessons I remember my father teaching me was that there are two ways to learn things in life: the hard way, or talking to someone who has already learned the hard way. The second way, of course, is MUCH easier!