Farmer and hot pepper cheese on to smoker

[mattw]

Cool out today, block temp will stay below 70F. Great conditions for a 2 to 4 hour smoke. I will post pics when done as well.

The worst part is pulling and sealing the cheese and waiting at least 2 weeks to taste it. But, if you do not wait, it will have an acrid edge.
268773

Done 3.5 hours.
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[MT Gianni]

What flavor/wood are you smoking it with?

[mattw]

50% hickory, 25% each of cherry and maple.

[GregLaROCHE]

Makes me hungry!

[MaryB]

Nice! I have done cold smoking with the Traeger by removing the rain cap and using some flex aluminum dryer duct to go to an old cooler I added shelves to. 6' of duct cools the smoke sufficiently to keep smoke temps under 70f.

[Gtrubicon]

I have a red tec smoker with a side box, we smoke a lot of cheese!