Used the Amaze-n Smoker, Traeger Hickory Pellets.
New to smoking cheese, going to try Salmon next. My rule is to smoke cheese I like, or at least try to! Like Gouda, Kerry Gold Irish Cheddar and Vermont White Cheddar. Also my first attempt at smoking cheese then packaging for long term storage with my new Food Saver the Queen bought for me.
Smoked approximately 2 hours and then flipped the cheese to get smoke on the other side.
Vermont Cheddar was aged 3 years and a little more brittle, hard to cut evenly by hand (lots of broken pieces).
Dome Temp never got over 50 degrees, but I put the vent on due to it raining at the time, kept a lot more moisture in and the vermont cheddar (at the bottom melted a bit on the sides. However, absolutely recoverable and I believe it will still taste great.
Best Practice - let it sit up for 2 weeks before tasting (although I did taste a bit as it came off the grill - fantastic!!). Takes some of the edge off. Also total smoke time was 4 hours. Last time I smoked for 6 hours (only lit one side of the smoker, it smoked all night) and although me and the Queen like it, it is a bit strong for the kiddos (more for us!). I smoke a bit less this time as I plan to give some of this cheese to my Mom and Dad for Mothers/Fathers Day. Another best practice - was burning off the rest of the lump from a big cook earlier and decided to boil eggs for breakfast the next day. BGE boils eggs. Is there anything it can't do?
Can't wait to try salmon!