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How Long.

zwiller

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Smoking cheese seems simple at first but takes a bit of tinkering to perfect. For me, it has to be dust and I run 4hrs or so.
 

Brokenhandle

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I run it for 4 hours using apple pellets in amnps tray. You will have to try various times to see what you like best.

Ryan
 

bregent

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I wouldn't go very long with your current setup. Using a tube with pellets in a horizontal pellet grill is going to create some stinky smoke as you are probably not going to get adequate airflow.
 

smokeymose

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I wouldn't go very long with your current setup. Using a tube with pellets in a horizontal pellet grill is going to create some stinky smoke as you are probably not going to get adequate airflow.
I think I would have to agree....
 

Colin1230

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2 hours for me. I would rather under smoke than over smoke. I use a 6" A-Maze-N oval tube in my 3-burner Genesis II.
IMG_20210123_161934.jpg


I have noticed ambient temperature has a big effect on how much smoke some cheeses will absorb. Cheese smoked at 60*F for two hours is just right for my family but if it is 35-40*F it takes much longer. So, two hours at 60*F and I adjust time from there.
 

pineywoods

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Here's what I do may be right or wrong but works for us. 4 hours with apple pellets then make sure the cheese is dry no condensation or anything then vacuum seal and wait 2 weeks to allow the flavor to meld and mellow.
Some don't wait the 14 days but we like it better that way
 

thirdeye

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6 to 7 hours for me, but I'm using an A-Maze-N sawdust tray. I start sampling one sacrifice piece at 4 hours and try and judge the perfect flavor over the next 2 or 3 hours. I do a counter rest for a few hours and set it in the fridge on some peach paper. Bagging can cause condensation, which is not good. I'll tent it with clear wrap, often with a paper towel over it, again to stop condensation. The next day I do another taste test, and sometimes I need to give it some more smoke, usually 1 to 2 hours.
 

Steve H

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Hard cheeses up to 3 hours. 1.5-2 hours for soft cheeses
 

Winterrider

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I fill tray with dust about 2/3 when its out its done. Goes approx. 4-5 hrs.
 

GentlemanJerk

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Most hard to semi-soft cheeses I'll do 3-4 hours. However, pepperjack in particular I've had really good success with up to 6-8 hours on that. Done in two 3-4 hour smokes with a day to rest in between. Gives a really prominent smokey flavor but doesn't overpower the peppers at all. Also with the double smoking you can switch up your flavors. I've done cherry/hickory on pepperjacks before and it turned out awesome. Especially if you then grate that into a mac and cheese.
 

Kevin Braker

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6 hours or until the 12 inch AMZN tube is done. I vacuum seal it the day after, try and let it mellow for 30 days or more.
 
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