Do you guys keep and empty water pan in your wsm or don’t have anything to block your smoking tube from the cheese on the top grate? I used my empty water pan in mine today and smoked the cheese for 4 hours and the cheese doesn’t smell as Smokey as I would have thought.
I didn't but just used a tube cold smoking thingee the one time I tried. The cheese tasted like the bottom of an ashtray, even after weeks wrapped up to mellow it. There was obviously TOO much smoke in my attempt, lol
What kind of pellets (or what) did you use for smoke?
Did you notice a color change?
Most people say that it needs time to age or mellow, and there may be some truth to that for them, but no need to wait IMO; I just enjoy it from day 1 until it's gone, sometimes with months time aged in vac bags. It's as good on day 1 as it is on day 61 to me.
I do mine in the Performer, using the Amazen Smoking tube, with either Apple or Cherry pellets. I only go 45-60 minutes, so as not to oversmoke. No heat shield, I just put the cheese on the opposite side of the grill, with the vent over the cheese to make sure the smoke draws past it. Then right into the vacuum sealer for at least 30 days. I have had pretty good results with that.