Christmas gifts for neighbors and friends. 10 pounds sharp cheddar, 5 pounds pepper jack and 1 pound Colby jack. Using small chunk of apple wood and a couple pieces of lump for smoke.
About 2.5 hours. Then vacuum bag and into the refrigerator to let the smoke mellow a bit for at least a week. Longer is better.
I use the SMOKE TUBE with apple or cherry pellets on my WSM . On a cool day my temps stay n the 90 range. Smoke for about 2 hours..
The thing to remember with smoking cheese is that less is more. Take it easy on the smoke. 2 to 2 1/2 hours is good. I got pretty dumb one time and went a lot longer and just made a bunch of cheese inedible.
Great looking cheese. Would you mind sharing the process that you use for smoking the cheese? I have an 18.5 and a 22.5 WSM and would like to give this a try.
I use one of these:
https://www.amazon.com/gp/product/B00LLIQRZW/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
In my cheap OK Joe offset. Put the maze in the firebox elevated with a couple of bricks, all vents wide open, more draft more better. Use a light wood pellet or saw dust, alder, apple, cherry or other fruit wood. As others here have already suggested, less is more, 2.5 hours max and a long rest, a week or two in the fridge.
Looks like the Maze is not available on Amazon at this time, but any of these should get it done.
https://www.amazon.com/s?k=smoke+tu...ix=smoke+tube,lawngarden,500&ref=nb_sb_noss_1