A full smoker is a happy smoker...
Well two actually. Got 10 lbs of assorted cheese and a dozen hard boiled eggs cold smoking in one. The other has 3 chicken's and a peice of brisket for pastrami.
Forum Discussion
Super_Dave wrote:
I start sampling after a couple of weeks. I've found that if my smoke was clean, it is edible much sooner than if I have a heavy smoke in which case I find almost no length of time makes it right for my taste buds. Like with your white cheeses, I prefer a subtle smokiness. A sharp cheddar can handle more smoke for my tastes. At the end of the day, your 4 - 6 weeks ends up being where I find the sweet spot too.
I've definitely gotten overzealous with the smoke a time or two. Fell asleep. It's tiring watching the smoker.. Think a yr or two may have helped. Lol. Softer cheese I'll cut the time down considerably. Although I do prefer a smokey profile.
