Smoked Cheese time?

[Smokin' Granny]

How long to smoke cheese in a Masterbuilt cold smoker. I am new to this smoker! I have 20 lbs in there now and have smoked for 50 minutes. I have put some ice blocks in the pan at the bottom of the smoker to keep the temp at 63 degrees. Everything looks fine but I am not accustomed to this type of smoking. In the past I used another type of smoker with a element in the bottom for the pellets and a big tray of ice on the first rack. The temp did get too high on occasion. (Melt down).
My friends at the Farmers Market love my Smoked Cheese so I don't want to screw this up. Please advise

 

[73saint]

That's going to be a personal preference thing. I would start out at 4 hours, but also pay attention to your color, and when it "looks" ready. Also remember it's critical to let that cheese rest for a while (I do at least 2 weeks but 30 days is better) in the fridge, for the smoke to mellow.

I have smoked my cheese up to 12 hours, and yet to open a pack that was too smokey (as long as it has mellowed out before tasting).

 

[gmc2003]

Sorry I'm not all that familiar with your smoker. When I smoke cheese on my WSM using apple sawdust I'm finding that if I go two rounds at two hours apiece I can eat the cheese right out of the smoker. I would avoid using uncovered ice next time. You don't really want to add any extra moisture to the process. If you need to cool your chamber down freeze a large soda bottle or two full of water and put that on your rack.

Chris.

 

[Smokin' Granny]

thanks for your advice. I smoked this batch for 2 hours and will store (two weeks)wrapped in the refrigerator before I try it out. I'll use a freezer block to keep the smoker cool on my next smoke. thanks again, Smokin' Granny, Pender Is., BC

 

[PolarSuns]

How long to smoke cheese in a Masterbuilt cold smoker. I am new to this smoker! I have 20 lbs in there now and have smoked for 50 minutes. I have put some ice blocks in the pan at the bottom of the smoker to keep the temp at 63 degrees. Everything looks fine but I am not accustomed to this type of smoking. In the past I used another type of smoker with a element in the bottom for the pellets and a big tray of ice on the first rack. The temp did get too high on occasion. (Melt down).
My friends at the Farmers Market love my Smoked Cheese so I don't want to screw this up. Please advise

I just did my first batch a few days ago in my Masterbuilt smoker with cold smoker unit, and I did a few pounds of cheddar for 2 1/2 hours with hickory. Most of it is resting but the piece I've been gnawing on is good, but needs a little more.

I'm currently in the middle of a batch right now and going to do this one for 4 hours. I didn't use ice the first time and everything came out fine, the outside temps were in the high 50's.