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Smoke it for 1-2 hours then let it rest for 1-2 weeks. It will be hard not to eat but I just had my first cheese finish its rest period and it amazes me how much the smoke flavor mellows out during that time period. Welcome to the cold smoke club!
Personally I have a food saver and did 8 lbs of cheese so I just sealed them. If I didn't have a food saver I think wrapping them in plastic wrap then putting them in a plastic zipped bag would be fine. You can also freeze it that way so you can smoke them in bulk.
When smoking with the can and soldering iron, do you soak the chips? I would like to try it this weekend.
Yea, bacon is fun. Just finished my process yesterday. Thoroughly enjoyed it. Almost as easy as cheese with a few more steps. Just be careful, once you finish it it gets eaten quickly.
http://www.smokingmeatforums.com/t/109696/bacon-cure-recipeI followed this recipe.