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Used an old Brinkman smokey joe - dryer vent hose and a styrofoam cooler. Cooler stays nice and chill with ice blocks

Very cool, jimk.  Shows ingenuity and the creative use common items.  The nice thing is that when the box gets really rank all you have to do is spend a couple of bucks and get a new one.  This is certainly worth a cheese! 

Thanks Kern!

I'll second that motion. ac4u

Cheers,
Bill

Looks great. How long do you smoke for and for what size cheese? I love King Island Smoked Cheddar. A cheese from me also.

Shane

Shane, cheese is 2 pounds, I smoked it for 4 hours.

Thanks. Is the cheese fresh from drying or do you smoke it further along in life? I read on the King Island Dairy (an island between Australia's mainland and Tasmania) that the smoking provides a protective layer for maturing. Is this what you expect?

Shane

Shane, I air dried the cheese for 2 days after brining before smoking it. The smoking does seem to give the cheese a better rind. I aired the cheese for a day before waxing to make sure it was not "sweating".

I have ordered a 4 inch battery powered fan to insert at the cooler end of the dryer hose to help keep the wood chips burning.

Thanks for the info Jim. Maybe one day I'll be able to give it a try.

Shane