I have some sharp cheddar, pepperjack, and gouda that I plan on cold smoking in my MES with the AMNPS loaded with hickory pellets. The question I have is...for how long? In all of the threads I've read, it's anywhere from 1.5 hours to 4+ hours. Outside temps are around 40 degrees. I like a nice smoke flavor without overwhelming the natural cheese taste. Any suggestions?
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