Cheese smoking newbie. Need help.

[StarkOdinson]

I

One of my buddies does the annual smoking event, usually around Thanksgiving. He's got butter on that upper rack.
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Wow that's alot of cheese and butter!!! Im doing small batches until I get my confidence up. I'll post a picture of my setup below.

 

[StarkOdinson]

 

[StarkOdinson]

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I have 2 pellet smokers and that is ice water underneath the cheese to regulate temp. I'm from Central New York and the temperature outside is transitioning into fall however today were in the mid 70s.

 

[nchapelheel]

I can only smoke cheese in the dead of winter. That means smoke about 30 pounds in Jan or Feb.I buy 8 ounce blocks at Aldi. Always smoke NY sharp cheddar, moz, colby, and jack. I use my pellet tube
and I get good results. After 4 hours of smoke, all the cheese is taken in to the kitchen to equalize for an hour or two.
Then vacuum pack in 2 pound packs. I use the smoked cheese to make pimento cheese spread all year round. I add crumbled bacon to the pimento cheese every month or two. The kids love it and so do most people that try it.