I tried smoking cheese with my new cold smoke plate in my model 1500. I used both elements with 2 oz of Apple chips in each. I placed two pans with ice on top of the plate and the cheese above that on a rack. I then set the teperature to 125 and left it on for 18 minutes. After turning it off, I let the cheese sit for one hour before taking it out of the smoker. Then let the cheese sit in a closed package in the refrig. for 24 hours, then tried it. I was sadly disappointed. The smoke taste was harsh (not bitter) tasted like campfire smoke. Any suggestions on what I can do differently to get a milder/sweeter smoke flavor?
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