Hi folks - I'm new here but thought I'd post some of my past adventures in cooking. This cheese smoke was actually done last year at about this time, and I'm still enjoying what is left of the Gouda. It was cold outside (19F) and the intent was to do cold smoked cheese for the Christmas season. The lineup: Gouda, Manchego, goat, and a couple kinds of cheddar. Wood: alder Smoke time: 2 hours Cutting method: thinner chunks this time (1 inch thick) for better smoke penetration Smoker: original Bradley 4 rack with 4 jerky racks added for 8 racks total Because the goat is so moist, it was ready to eat immediately (doesn't sound so good but is really delicious). The smoke was light because the temperature did not go much above 50-60F.