jlightning
New member
I am going to smoke a piece of cheddar and gouda this coming Friday and want to make sure I'm doing it correctly. I was planning on using 2 ounces of hickory wood chunks or wood chips....which is better? Also what wood is best for smoked cheese? As far as the smoker setup goes, I am going to put the smoker plate in the bottom shelf, a pan of ice on the rack above that, then the cheese on the shelf above the ice. I will turn the smoker on to 250 degrees for 15 min or until the temp of the smoker reaches 80 degrees and turn it off for 45 minutes. Should I cover the hole in the top of the smoker to keep more smoke in? How many times should I repeat this process? How long should the cheese rest in the refrigerator until eaten? Does the cheese need to be rinsed off after smoking...read that somewhere. Thanks for the help!