Do I wrap it right out of the smoker or allow to cool? And do I pat dry them..
This is what I have..
The above cheese got way too hot . It almost melted. When you smoke most cheese above the 80 degree mark the texture of the cheese changes and the oils rise to the surface.
In the short time I have been on this site I have seen a lot of bad advise on smoking cheese.
For quality smoked cheese you must keep the temp below 80 degrees.You must have a light colored white/ gray smoke not billowing blue heavy smoke.
Most all the cheese I smoke now I use only apple and cherry. If you use a stronger wood like hickory the smoke time needs to be cut way down.
When using apple and cherry my smoking time never exceeds 7 hours and most is done in 4 to 5 hours for my tastes and expectations.
When the cheese is done always let cool at room temp for several hours before packaging or it will sweat if you put it in the refrigerator too soon and never squeeze it too tight in a vacuum sealer as this will squeeze the oils in the cheese to the surface.
The myth that smoked cheese needs to mellow before its any good to eat
is just that a myth! If you use the correct light colored white/light gray smoke and not billowing dark heavy smoke your cheese should taste very good when it comes off the smoker. If you screwed up and smoked it with a heavy dark bellowing smoke then yes 6 months sitting open on your counter will mellow it out LMAO!
Follow these simple rules and you will end up with some quality smoked cheese.
