Outside temp was 55F so fired up the Bradly smoker using the auber pid controller to get a cabinet temp of 70F. I find having some heat the cheese will take on a better smoke and color. So I gave them 2 hours of hickory. Could have gone longer but going longer is not always better. Could end up with cheese that tastes like a cigarette butt.
All packaged in 2's inside baggies then vac sealed for a two month stay in the fridge to help mellow out the smoke.
Some can eat it right away, I'm not one of those people LOL.
Some info I borrowed from the old Bradley smoker forum.
"Now there are many types of cheese that take smoke well and some that don't seem to accept it quite as naturally. Everyone has different tastes and we always encourage you to experiment- so this is simply a guideline for those wishing to try this delicacy. Cheddar, mozzarella, swiss, gouda, pepper jack, fontina, provolone and even parmesan seem to be your typical favorites. The most common types of wood are apple, cherry, maple, pecan and for a heavier flavor, hickory.
It doesn't take long to smoke cheese and the typical smoke period will run from 1-2 hrs. Again, experimentation is key. It's recommended to smoke for a shorter period of time the first time and increase slightly until you've reached your desired level of smokiness. It's wise to keep precise records of types of wood used, types of cheese, amount of time smoked for future reference.
Another tip is to smoke smaller pieces of cheese - try one or two pound pieces . Some like to cut the cheese into 1-2 inch thicknesses so that when they cut off a piece its perfect cracker size.
Many strongly recommend wrapping the cheese in foil or plastic wrap after removing from the smoker and refrigerate it for a couple of hours or even overnight- this is said to let the smoke settle into the cheese and give a better overall flavor. If you notice that your cheese "perspires" you can wipe it down with a paper towel or a clean cloth. Some will even smoke the cheese wrapped in a cheesecloth or an old T-shirt (clean, of course)."
All packaged in 2's inside baggies then vac sealed for a two month stay in the fridge to help mellow out the smoke.
Some can eat it right away, I'm not one of those people LOL.


Some info I borrowed from the old Bradley smoker forum.
"Now there are many types of cheese that take smoke well and some that don't seem to accept it quite as naturally. Everyone has different tastes and we always encourage you to experiment- so this is simply a guideline for those wishing to try this delicacy. Cheddar, mozzarella, swiss, gouda, pepper jack, fontina, provolone and even parmesan seem to be your typical favorites. The most common types of wood are apple, cherry, maple, pecan and for a heavier flavor, hickory.
It doesn't take long to smoke cheese and the typical smoke period will run from 1-2 hrs. Again, experimentation is key. It's recommended to smoke for a shorter period of time the first time and increase slightly until you've reached your desired level of smokiness. It's wise to keep precise records of types of wood used, types of cheese, amount of time smoked for future reference.
Another tip is to smoke smaller pieces of cheese - try one or two pound pieces . Some like to cut the cheese into 1-2 inch thicknesses so that when they cut off a piece its perfect cracker size.
Many strongly recommend wrapping the cheese in foil or plastic wrap after removing from the smoker and refrigerate it for a couple of hours or even overnight- this is said to let the smoke settle into the cheese and give a better overall flavor. If you notice that your cheese "perspires" you can wipe it down with a paper towel or a clean cloth. Some will even smoke the cheese wrapped in a cheesecloth or an old T-shirt (clean, of course)."