1st Time Cold Smoke (cheese)

[lakestatefishing]

I did some cold smoking for the 1st time today. I have the OBS and have not done any mods yet. I was able to keep the temp under 100F by putting a couple bowls of ice in the smoker and keeping the smoker vent wide open. I think it worked... Air temp was appoximately 80F at the time of smoking. I did swiss, extra sharp cheddar, and semi-soft that has salami in it.  The salami cheese smelt awesome! Can't wait to try the finished product.

[Gizmo]

Vac pak if you can and give them a rest in the refrigerator for about a week.  This will alow the flavors to penetrate the cheese and even out the flavor. 

[Smoking Duck]

I second what Giz has to say.  I try my hardest to wait at least 10 days before sampling smoked cheese.  It'll be worth the wait if you can make it.

SD

[pensrock]

Giz and Duck are right to suggest waiting a week or so before eating. I have tried vac packing and just wrapping in plastic wrap for the wait period and tasted no differance. So if you do not have a vac sealer it will still be great.

[iceman]

Ditto to all said. That week (or longer if you can) makes all the difference in the world. ;)