I used the gas assist to fire up some apple wood I had. They were chunks and finally fizzled out after an hour. I put some hickory chips in and relit for the second hour. One was a habanero pepper cheese and the other some sort of cheddar. I used all wood taking advantage of the cold weather. I couldn't resist and took a couple bites and understand why they need to chill a bit. They are very smokey. I think these will be good.
First cheese smoke so who knows.
So all together it went about 2 hours? How long will you let them sit in the bag?
Yes. About 2 hours. I'm a little concerned by the color. Looks a little different from what I've seen. My temp was all over the place so who knows. I plan to wait a couple weeks but that's going to be tough lol.
I actually thought it had a nice color to it. Mike @mikerocksthered had sent me some cheese he smoked last year. I remember having a look like that too. He had some that he smoked for a couple hours and others that went upwards of 4. I liked the shorter smoked one. They definitely get unique flavors with them.
I will probably go one hour next time. After one hour, it looked like they had enough smoke and the color was perfect. To be fair, I did run a little hot the second hour so not sure how that will affect it. They never came close to melting.
What temp are you trying to maintain?
I came here to ask this.
I don't know but I've read on here to keep temp under 90 to keep cheese from melting so that's what I was shooting for.
Hot damn the members of this place!!!