Im wanting to smoke some cheese, which kinds are the best for this. I hear alot about smoked gouda and chedder. Im concerned that my smoke burner is still gonna make it too hot in cabinet that it will start melting. Any suggestions? I have a prosmoker 100SS

@nytrukr63 how many pounds did you make and how fast are you gonna consume it. I would suggest freezing

@smokinJeffro besides your smoking/cooking schedule perhaps your smoker isnt well insulated keeping the heat evenly distributed. My schedule is as follows
Preheat oven to 100° then load smoker
Increase heat to 110-125° for 1 hour no smoke with both dampers wide open
After 1 hour increase temp to 140° with smoke, top damper close to 1/8 open and bottom damper close to 1/2 open for 2 hours
After those 2 hours increase temp to 155° continuing with smoke for 2 hours. Adding a pan of water at this point may be helpful.
After those 2 hours increase temp to 170° closing all dampers to reach internal meat temperature of 157°.
Ice bath for 20 minutes immediately after meat reaches 157°

@PapaSop im not impressed, those welds are terrible and doesnt appear to have good penetration. Also if i can give some advice to the manufacturer of the blades where it is welded should not be a flat welding on round stock. Cut a half moon in the flat stock so it slides over the round stock by half of of it. This will give alot better stability and welded surface

@PapaSop im wondering what your smoking/cooking schedule was. Thinking maybe cooked too fast? Also i never use a binder in mine. Yes they were wrinkled but we dont have the wet bulb option as the big processors do to maintain moisture

@Tex_77 will give it a watch, thanks

@Joe-Hell is there a video on this sous vide? Have no clue what it is and dont understand why one would do this technique

@Joe-Hell i will have to try it, thanks for sharing

@GalvanAP i like to vacuum seal it just enough so the liquid doesnt get into the vacuum chamber by stopping the vacuum and going right to seal. The meat will absorb the seasoning better then just putting in a ziplock bag but if your putting the whole eye in i suggest injecting as well. Typically i grind meat and form with jerky shooter but now that i got new smoker been trying whole muscle

@GalvanAP what are you making? I assumed ground meat for jerky