I also do it with a kettle quite frequently. I use the Amazen maze with a fruit wood sawdust either apple or cherry. Not much to suggest. I usually fill the maze about half it's length or so and let it run for 3-5 hours or so. My wife generally gets the cheeses so I don't pay much attention to that. Softer cheeses seem to "take" more smoke. I've done this in temps up to 50-60 degrees. When it's warmer you may need to keep the kettle out of the sun or drape it with a white towel (don't cover the vent) to reflect back the sun's rays as the kettle can warm up and soften the cheese. After it's done we seal it in vacuum sealed bags, using a hand held vacuum sealer. Don't put it in the fridge unsealed or wrapped, as the smoke smell is really strong. We let it "age" a couple of weeks or so before starting to use it.
Topic: Smoked cheese (Read 1367 times)
