Hello everyone. I hope you are all staying safe during these crazy times. Back in late January I attempted my first cold smoke. For four hours I smoked cheddar and gouda cheese using apple wood chips in the Masterbuilt cold smoker attachment. After resting a bit the cheese was It was vacuum sealed, refrigerated and left to absorb the smoke until just recently. When sampling the cheese had a very strong chemical taste. At first I thought it could be the result of the cold smoker attachment being new but I can tell you it was well seasoned before the first smoke. If anyone might have opinions or insight I would be very appreciative. I'm not sure what I could have done differently.