- Joined Nov 29, 2013
24 degrees here in Indy today so I thought I would try to smoke some cheese. I loaded the AMNPS with about 70/30 Apple/Hickory pellets. After an hour and a half of smoking my temp in the 40" MES is 59 degrees at the top rack. The cheeses are: Dubliner, Jarlsberg, colby jack, and sharp cheeder. LOL.. I didn't even know what Dubliner or Jarlsberg was until I bought it and tried a piece. They taste good to me. Debating at this point on how long to let them smoke... 2 hours, 3?