Just conferring with another member on the phone about this.
What cabinet temp?
How long?
Best ambient air temp and humidity or does it matter?
I told him my thoughts were
Cold smoke, cabinet temp +/- 60 not to exceed 80
smoke 2 hours, remove, flip & rotate and cool for a bit then another 2 hours
After smoke, vac and refrigerate for a week or two before opening.
Am I off base? (Ok, don’t answer that. 
)
I use my grill, don’t start it. Use an Amazing pellet tray or Amazing pellet tube, a bowl of ice, let it smoke for 6 to 10 hours. Vacuum seal cheese and refrigerate for 3to 4 weeks. The longer the better. Seems to taste better the longer you let it rest. Darn good!
Denny, you are pretty much spot on. I used to play with cold plates between heat source and the cheese to maintain the box temp. Now with the Amazen tube or maze box temp is never an issue.
et it smoke for 6 to 10 hours.
That seems way long, but I imagine time depends on how big of chunks you are smoking.
I also use the A-MAZE-N tube in my grill and keep it under 80 degrees.
<div class=”d4p-bbt-quote-title”>marendt wrote:</div>
et it smoke for 6 to 10 hours.That seems way long, but I imagine time depends on how big of chunks you are smoking.
I also use the A-MAZE-N tube in my grill and keep it under 80 degrees.
I was also imagining that time depended on how air tight the smoker being used is. Mine is very air tight and 3 hours is max time for 1 pound blocks.
have a really hard time rolling it and keeping it lit……..
sorry………..i use the tube and the weber charcoal grill. i find its a tighter seal and takes the smoke more. usually about a 3 hour smoke in cool weather does the trick for me!!!!!!!!!!!!
which reminds me…….i need to get at it one of these days!!!!!!
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