Posted 22 February 2011 - 09:41 PM
You are very correct in that heat is your worst enemy when smoking cheese. Sooo you only smoke cheese in the winter time, like right now when it is cold outside. I make my smoke about 5 feet from the actual smoke chamber where the racks of cheese are. I have a hot plate with a pan of Hickory wood chips. That starts smoke and then it flows up the 5 foot smoke stack at a 30 degree angle into the bottom of my smoke chamber. By this time the smoke has had a chance to cool down plenty, plus I have an electric fan on *slow* to push the smoke up the smoke stack to the bottom of the chamber. Of course the outside air temp. is down to around 45 degrees. The cheese will be fine until the temp inside the smoke chamber gets up to about 70 degrees. I smoke my cheese for about 7 hours in heavy smoke. (you watch the smoke and when it starts petering out you change to new chips.) I have my wife taste the cheese to tell me when it is smoked good enough. When you stand outside by the smoker, after a while you can not taste anything that does not taste of smoke. If you catch my drift. Pun intended.