I think it depends on the smoking temperature. If I light one end of my pellet maze, it raises the temp inside the kettle by 20 degrees. If it’s below freezing temps outside then the cheese won’t absorb the smoke nearly as much as if your smoking at a 50 degree outside temperature and 70 degree smoking temp. If that makes sense anyway.
If your smoking temp is around room temp then the cheese will absorb smoke quickly imo and does not need to be on long.
Sent from my iPhone using
Weber Kettle Club