I smoked the cheese for 1.5 hour in my Bradley, with my A-MAZE-N smoker tube full of hickory and apple pellets. I struggled to keep temp below 90 degrees, even with 5lbs of ice and several ice packs. The cheese did sweat quite a bit, but did not melt any, or stick to the grates. Gonna try to let it rest for 3-4 weeks before I dig in. If the project was a success I'm planning to make some for Christmas gifts in August, that would give a little over 3 months to mellow. I did use cheaper cheddar cheese for this first run. I plan to do a better grade of "aged cheese" for gifts. What would be a good cheese and wood combination to impress folks. Oh, how long to smoke, you know these smoke tubes make "5 alarm smoke!!"



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