So, here goes about $15 worth of cheese.

I bought a block of 5 flavors.


Cut each block into quarters and stuck a different color tooth pick in one piece so I knew what flavor it was.


Place cheese on frog mats in my MAK 2 Star side smoking chamber with MAK 2 set on smoke mode.


Here are the temps of the grill controller and grill grate probe using the MAK 2 wifi and the top and bottom rack of the smoke chamber using Thermoworks Smoke wifi.


Going to smoke for 60-90 minutes.  It is about 65 degrees outside today.  Looks like smoke chamber is right around 90 degrees.  On a colder day I would suspect it would be lower and may be better for smoking the cheese.

Graph features on the MAK and Smoke wifi.


Pulled off the smoker after about 2 hours or so.


Finished product


Jalapeno Jack


Horseradish Cheddar

When it gets in the 40's you will have no issues...I did not know you had that tower add on. Yeah, that should diffuse that heat fairly well...You might even consider a big pan of frozen water on bottom if temps do become a problem if you relay like it and need to do it again before the 1st of Nov!

Temp has stayed pretty consistent in high 80s.  It must be raining now as temp dropped at top of the chamber to lower 80s.  Gonna come up from the basement soon to get on the patio to pull the cheese off the smoker.  It has been on a little over an hour so far.

Taste some now, so you know if it taste different latter...if you plan on aging it!

I didn't taste any, but as I was bagging it up it smelled like a cigarette so it got some smoke.  I put it in the fridge.  Will try it in a few weeks as I will be out of town next weekend.

You can see the patina on the cheese which was always a good thing for me...so we will see what you think in a few weeks.  Are you a eat it by itself cheese guy?

No, I rarely eat cheese by itself.  Most of the time I need it melted too.

My buddy wanted some cheese smoked to have it for Christmas.  We smoked 5# Cooper American, 5# Muenster, and 5# of horseradish, swiss, and something else.  Set the MAK at 200° and the side chamber ran between 60°-70° the entire time.  The smaller pieces were smoked for 2 hours and the larger cuts were smoked for 4 hours.  Will find out in about 3 weeks how well he liked it.  Temps were in the 40s with a slight breeze and drizzling most of the morning.  Great weather for smoking cheese.