Great video! My husband comes home from Kuwait next month. He will love giving this a run. Something different than meat. Thanks for the demo.

My thoughts would be why not just use a smoke tube and leave the smoker off. Also. The longer you wait to eat it afterwards the better. I'd wrap it up and wait 3 to 7+ days for better results and flavor absorbing and distribution throughout the cheese. My philosophy is if I'm going to set up to do it just as easy to do a lot as a little. Could make great cheap gifts for your friends and family and just smoke up multiple 1/2# blocks to share

The vacuum seal also helps pull the smoke flavor deeper into the cheese.

Glad to see it worked sir, now get meat slicer out cut up a bunch of slices, vacuum seal n enjoy whenever you want, great video....

I do cold smoking in my MES. I have vacuum sealed and let sit for 6 weeks and it tastes amazing.

I was expecting this to not work lol. I am so doing this when I get the Brunswick. Congratulations on almost 10,000! Your channel is blowing up!

Awesome CHEESE! Congrats on the 10k. That is awesome

A smoke tube would be so much easier

Looks great, it is in the teens and 20s here so i wont need the ice, i can just put in some of the 3 feet of snow we have lol.

Awesome idea for sure always been told you have to wait nearly a month before unwrapping but yours looks great. Awesome on getting close to that 10k congratulations 🎊

I think you're supposed to wait two weeks after smoking

Love smoke cheese

Once in a vacuum sealed bag the cheese will get more pronounced with smoke flavor and get darker on the outside all around the block after 2 weeks.

Congrats on the sub number and on success of your experiment! Looks fantastic

Well done Sarge.

I can see that whiskey kicking in.

I just subed andI've got my new pb Brunswick coming ordered it two days ago between you and mazie I decided on this unit can't wait for your inspirations in smokin keep them coming

Who cut the cheese? 😂 Great video!

Awesome cook

Nice experiment👍 Smoked cheese is awesome‼️

Where did you get that rack? Love the idea!

Looked amazing!!! I love Cheese and I love smoking!! Win Win for me!!!

genius smoked cheese!!

I enjoyed the intro... But something smells funny here... No matter how you slice it.

I wonder if using furnace foil tape and taping off the vents on the shelf you use would help keep it from melting also. And I'm not seeing any smoke at all.

Good job!

why am I not seeing any smoke. Especially when you open the door on a smoker you have to step back to avoid the rolling cloud of smoke and your eyes burning for 2 minutes. And the lower the temp, the more smoke.. at least on my pitboss vertical.

Awesome so want to try that😀

Can you do a biscuit test on this Brunswick smoker

What temp did you do this on?

Where did you get your wire rack

Where can I get a rack like that?

Cut that cheese Sarge.. Cut that cheese.

So you can cold smoke salmon this way?

What flavor of pellets did you use?

Can I cold smoke with pitboss pro 4 ?

What type of pellets did you use?

He said cut the cheese,,,,, lol ... WHO CUT The CHEESE ??