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Thank you for the feedback ThorYou will want to cold smoke any cheese, below 60º is preferable. Most people will cold smoke at night as that is when the temps are the lowest.
If I have a hankering for smoked cheese during any other time, I will add a bowl of ice in the chamber to lower temps and with my smoke tube the temps stay around 70º.
Thanks for the assistance. The visual definitely helps a lot.Agree with the others. I smoke it along with other cheeses. See pic. I put the smoke tube underneath and don't turn on the fan or anything else. Goes for ~2 hrs for the string cheese. Got some in the fridge right now!