So after reading through all of the threads on cheese, and the fact that SC had a cold snap, I just had to try my hand at cheese. Picked up some blocks of colby jack, swiss, sharp cheddar, pepper jack, and habanero jack. Followed a bunch of suggestions I read on here. Let them sit on the counter for about an hour. Then placed on a rack over a pan of ice. My biggest concern was keeping my offset churning smoke, but not heating up. I haven't purchased the smoke tube yet, so I just got creative. I skipped the coal and lit a tiny pile of apple chips. Once they had a good burn going, I dropped a chunk of apple on it to "put out the fire." A quick adjustment on the damper and the plan worked out. Chips went out, and chunk slowly smoked away. Outside temp was around 60, smoker never got above 70. Smoked for 2 hours. Wanted to try the different varieties to see what changes I could make for each one. Cheese is wrapped and waiting in the fridge. I'll update in a few weeks on the final outcome.
Before
After
Before
After
