I usually let it rest for a minimum of 4-6 weeks. Being vacuum sealed I have left some as long as 2 years without any mold forming. If you sampled your cheese right after smoking, you will taste really really smoky, almost acrid, cheese. The smoke is heavy on the outside of the cheese. As it sits in the fridge, that smoke flavor will distribute throughout the cheese and mellow out significantly.
I somehow missed the picture of my pellet setup in the starting post. I filled one channel of the amaze'n pellet tray with hickory pellets. In the past when I have done cheese I have used the pitmaster select pellets, but I didn't realize that I had run out. It ran for about 4hrs and the temperature inside the smoker never rose at all. Outside air temperature was around 30°f. This time I smoked them in the 14.5 wsm. I have done it in the 18 Wsm previously, but it can be done in any size grill or smoker as long as the outside temperature is 60°f or less.
Cleanliness is important when it comes to where you set your cheese in the smoker or grill. You could set them on a cooling rack or something similar if your grates are in poor condition. I clean my grates from my Wsm's very well after using them.
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Topic: Cheezy WSM (Read 5244 times)
