Yes, two tubes...but one is fine.I'd like to try this. So you have two smoke tubes, and everything in main body of a Bull. Only thing switched on with regard to the Bull is the fan, correct? How long and do you have an outdoor ambient temp at which you prefer to do it?
I did these for about three hours using the RT Ulimate Blend early in the morning so outside temp was around 50. If the chamber is getting above 85, I'd recommend a pan of ice under the cheese.
I brought them in, let them cool in the fridge for a day wrapped loosely in parchment, and then I vacuumed sealed. I wait at least 8 weeks before eating it.
It's been warm and muggy here lately, but the next cool weekend morning, I'm going to do some with a mix of apple and pecan.