how long?

[z7xshooter]

want to smoke some cheese , how long are you folks smoking cheese for?

[Fishawn]

I usually go aboot 3-4 hours with a mild to medium wood for flavor. Just me.

[z7xshooter]

thanks !

[gracoman]

Depends upon how large the cheese chunks are, what type of cheese you will be smoking, the outside temperature, your personal preference and what your smoke source is.

I use an amnps, usually in cool weather, and smoke fairly large chunks for about 4 hours.

[jwbtulsa]

I smoke cheese until the spouse makes me go outside. She says I stink up the living room! Mostly I roll it into little balls and stuff it into a corncob pipe. It takes a lot of butane to get her going but gives me a huge buzz!!
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Kidding of course. My days of smoking ended when Jerry Garcia died in 1995!

[RowdyRay]

I smoke cheese until the spouse makes me go outside. She says I stink up the living room! Mostly I roll it into little balls and stuff it into a corncob pipe. It takes a lot of butane to get her going but gives me a huge buzz!!
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Kidding of course. My days of smoking ended when Jerry Garcia died in 1995!

My days of smoking ended when I had to pee in a cup. Lol.

It depends. I find the softer cheeses take on more smoke. The harder ones, less. It's really a personal preference too. Some taste great with a heavy smoke others don't. Depends on what wood you're using too. One tastes great with hickory and not cherry. The other is great with cherry and not hickory.

Start with 2-3 hours and go from there. You can always go longer next time. You can't take it back once you've smoked it.

Sorry if that was kind of vague, but everyone's taste buds are different. Smoked several that I thought were fantastic. Others didn't think so.

[z7xshooter]

so extra sharp cheddar and cherry ? good combo or choose another wood?

[Richtee]

Not this long...

[IrishChef]

It seems to help if you wrap it in wax/butcher paper for a few weeks after smoking, and let the smoke penetrate deeper into the cheese. If you can wait that long....

[HK91]

I am using the AMNPS and with cheap 1/2 pound generic cheese that goes on sale for about $1.50 per block I have been going 2 hours. I have been using maple/oak pellets, tried hickory but it seemed too strong for my wife. I usually get farmers, mozzarella, cheddar, marble jack, and pepper jack. I do them all the same amount of time. At two hours the smoke is not too strong. I also try to keep the temps less than 70 degrees using blue ice. After smoking I vacuum seal and put in my spare fridge for at least a week.

Tomorrows project is smoked sea salt for my son who is giving to his friends.

HK91

[tadowdaddy]

Not this long...

I love a guy that posts his nacho cheese for others to learn from, even though that means not making more nacho cheese!