How Long.

[1ray]

How long dose everyone smoke their cheese.

 

[TNJAKE]

3hrs for me.

 

[CFLJOHN512]

I do about 3 hours here too.

 

[SmokyMose]

3 or 4 hrs. No more than 4.

 

[creek bottom]

3 hours...

 

[smokerjim]

3 to 4

 

[6GRILLZNTN]

Around 4 hours with an A-maz-n tray using pellet dust.

 

[zwiller]

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]

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]

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.

 

[SmokyMose]

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]

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.

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]

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]

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]

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

 

[Winterrider]

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

 

[GentlemanJerk]

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]

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.