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Thanks for the feedback. I'm awaiting my Apple pellets and plan to go that route for cheese moving forward after reading alot on this site.

So I just finished cold smoking my first batch of cheese. 3 hours inside an electric smoker with hickory pellets in the A-maze-n tube. Cheese came out very copperish in color. Was 38 degrees outside and inside temp didn't get above 75 however the cheese does have some sweat on it...

Thanks Bear. I believe it has grease dripping holes in the bottom (still haven't received in the mail yet). I believe if the pan is left out it could be used as an air inlet/draft. Then by slightly cracking the door maybe I will get a good flow of air. We will see but that's the plan as of now

Thanks guys for the tips...I am going to use the tube smokers inside of an electric smoker (no heat). Looking to use apple pellets. Any suggestions on best burning apple pellets to use? Thanks

As a newbie to cheese smoking I'm having a hard time wrapping my head around sonetsome . Everybody here says a couple of hours only or the cheese is acrid tasting. However everyone local to nm smokes their cheese for upwards of 10hrs. They also don't seem to have issue eating right away...

What about beechwood? Anyone ever try it?

I'm curious to know what cheeses everyone smokes together in a single batch... As in which cheeses do you find similar enough that you can smoke together in the same run. And then what woods do you find best for each type of cheese?

So how did it turn out with the 3 hrs? I'm also considering using hickory pellets and unsure of how long to smoke it

Since I'm cold smoking I guess if there is no vent I could just crack the door slightly to allow smoke to release from the unit? Doesn't help me if I'm going to smoke meat but should be ok with cheese I'm hoping? I have read that most prefer a mild wood for cheese but I have hickory pellets...

Hello, I'm new to smoking cheese and planning to try for the first time. I have a Royal Gourmet electric smoker that I plan to use with a 12" smoke tube with no heat. I have been doing a fair amount of online research before I start and what I have found is that most say the smoke needs to...

Hello, I'm new to smoking cheese and planning to try for the first time. I have a Royal Gourmet electric smoker that I plan to use with a 12" smoke tube with no heat. I have been doing a fair amount of online research before I start and what I have found is that most say the smoke needs to...