cold smoke cheese--smoker tube

I use an A-Maze-N pellet smoker to cold smoke cheese. I put it on the plate setter and then put the cheese on a raised grid a couple inches above the felt line so the cheese is ~8 inches above the pellet tray.

Depending on the room you have on the grate, you can place on there. Don’t put on top of charcoal because if it lights the heat will obviously be too high. 

I have a question on using the daisy wheel and the bottom vent when using the amazin tray smoking cheese. Is the bottom vent wide open and do you use the daisy wheel to hold the smoke in a little longer

could try putting pizza stone on top of the lump

my last batch of cheese was the best I have done, empty fire box, APS maze in box, plate setter, bottom vent fully open, daisy wheel off, light maze from both ends and burn until the maze is done, took about 2.5 hours or so

DWFII said:

What do you do when you have a firebox full or half full of lump? Do you take all the lump out?

First and last time I tried smoking cheese, I naturally overdid it. Cheese tasted like it had been smoked in a wet newspaper fire I used a A-Maze-N tray and some hickory pellets and a Bradley Cold Smoke attachment and simply let it smoke too long. I'll try it again.

I have made a few batches when I first started smoking cheese that tasted like an ash tray (I feel you @EggbertGreenII and @littlerascal56).  The trick, for me, was to only use apple pellets, smoke for only an hour, and not use an egg.  The egg is too efficient and holds all the smoke in.  Less is more when it comes to cheese.  Anything metal (cardboard box even), and leaky is really good for this.  I have used kettles, my gas grill, or lately my pellet grill.  They bleed the heat off too, an egg will hold it.  You will have to counteract the heat in the egg, usually with a bowl of ice or something.  There are methods to make the egg work but I found it easier to utilize other cookers I have.