[Crash]

As I was cleaning out some leftovers from the fridge/freezer today I stumbled across a block of Sharp Cheddar.  Firing up the Pro Q, I smoked the block of cheese for about 85 minutes at 90 degrees. 1 small chunk of Virginia cherry wood was all that I needed for the smoke and I only used 3 K briquettes to assist the cherry wood smoke.

Also smoked some albacore tuna (that AZBBQ member Rocko, gave me about a year ago).  The Albie was smoked on the Pro Q with water about 3 cups of water in the WP.  I used about 1/8 of a chimney of lit K, one chunk of peach wood and a silver dollar-sized cherry chunk.  Temps were higher than I wanted at about 170-210, but most pieces of tuna were done at around 1.5 hrs to 2 hrs.

Havent tasted the cheese as we will wait for a week for it to settle down.  The Albacore however was phenomenal, best we've ever smoked. 

Oh yeah, also used a brine/rest period for the Albacore before smoking.

[jmcrig]

Crash, from what I've read about smoking cheese is that once it's been smoked, wrap it tightly in plastic wrap. Even twice, and put in the refrigerator for a week up to 8 weeks for the smoke to permeate the cheese.
One of my up and coming projects.

[azcharlie]

Crash:
     You say the temp was higher than you wanted on your fish. What temp were you looking for? I smoke fish every chance I get and I'm always looking to make it better. I usually shoot for around 150 deg. At that temp most of the fish comes out moiest but the tuna is usually pretty dry.

[Crash]

I was shooting for 160ish in the smoker and 140ish internal on the fish.