Hmmm...not sure I can answer your smoke absorption question. I've had cheese smoke anywhere from an hour to about 4 hours. I then let it sit open for 2-4 hours, then have been putting it in a paper bag in the fridge to help soak up the sweat. The fridge will smell like a cigarette for a few days after you take the cheese out so be careful there. I use the garage fridge that usually only has beer in it or meat. After a day or two in the fridge, I vac seal and let sit in the fridge again for about 4 weeks. I have not heard any one say an hour of smoke tasted different than 4 hours so I'm not sure. I think 1-2 would be fine. Of course, my 4 hour smokes were during 20-30 degree days.