First smoked cheese try. Advice welcomed

[gmc2003]

txflyguy, Well let's see, $100.00 worth of cheddar equals roughly forty 8oz blocks @ 2.50ea. All done in a gas grill( very limited space) with a 12" tube puffing away at full power. My guess is you smoked it way too long. That much cheese in a small confined area with that much smoke for 4 hours. Your gonna need to wait at least a couple month's before it begins to be eatable. I smoke my cheese in a 22"WSM top shelf only with apple or hickory for no more then 3hrs. (unless smoking for my kids then it can be 4hrs). There is plenty of space in-between blocks and a good draft so no stale smoke. I'm afraid you may have a bad case of stale smoke. You also may want to start your own thread so more people see it and prevent this on from being really hijacked.

Chris