- Joined Jan 27, 2014
I just joined this site today, and have already benefited from the vast knowledge. I purchased an A-Maze-N Smoker to use in my Big Green Egg. Yesterday I cold smoked my first cheese. I smoked Colby Jack, Mild Cheddar and Pepper Jack using Pecan dust. I set the bottom vent of the BGE to fully open with the screen closed. The top vent was closed with the air holes open. Plate Setter legs up. Total smoke time 5 hours. Afterwards, I vacuum sealed the cheese in separate bags and placed in the refrigerator. After joining this site and reading the posts, I realized I didn't let the cheese set for 2 hours before vacuum sealing.