Tis the season

ColbyLang said:

man, I love smoked cheeses. What’s the method to your madness? 

Not much to it.  Use the amazen smoker with pellets of your choice.  I usually let the cheese go about 4 hours in the smoke, then I pack them with the food saver and let them sit in the fridge for 2-3 weeks to mellow out a bit.

ColbyLang said:

This is a cold smoke I assume? What’s the temp get to with the little smoker box? BTW, your inside of your egg is WAY cleaner than mine! 

Yes, cold smoke.  You don't worry about temp, the fire in the amazen smoker should just be at a smolder.  I did a pizza cook last night, that's why the fire box is pretty white.  I also pulled out the extra charcoal just to keep the amazen smoker level.