Cheese Placement

[psuman316]

Just wondering taking my first spin with smoking some cheese and was wondering if I should place softer cheeses closer to the smoke or farther away.  I guess my question is how you would place these cheeses on the 4 different racks.  Muenster, Wisconsin Mild Cheddar, Horseradish, Hot pepper Jack, and a processed pepperoni (basically velvetta with pepperoni chunks in it). Also was wondering how long I should apply the hickory or pecan smoke for Thanks

[Quarlow]

Definitely put the softer cheese closer to the top and the harder stuff lower. Also keep it all as high up as you can.
The next time I smoke cheese I will be doing 4 hours as the batch I did with 2 hours was not very smokey at all. The old cheddar had a hint of smoke and the rest you couldn't tell it was smoked.

[Hopefull Romantic]

I agree with Q on the positioning of the cheese. As for how long, I think it is a presonal preferance. Last time I did cheese, it was also not so smoky and that was for two hours, I am planning to do some more in the next couple of days and planning to go for 3.5 - 4 hours of hickory.

Remember, you will have to siran wrap the cheese and place in the fridge for at least 10 day (the more the better).


HR

[psuman316]

Thank you guys for your help appreciate your speedy response

[pensrock]

I agree, when I do Velveeta it goes on the top rack. If you do not have a cold smoke setup you may want to keep the bottom rack open for a foil pan of ice to help keep the temp down. Most cheeses are good with 3-4 hours smoke depending on your tastes.