You're killing me smalls! Now I'm hungry. We use alser,hickory,ect. To smoke the cheese I use a smoke tube in my enclosed smoker. Smoke for 4 hours.Jeepers, I can't tell you the number of times people say, "How do you keep it lit?" when I tell them I smoke salmon.
I've never heard that one before.
What type of cold smoke system do you have for cheese?
To my understanding up your way they use alder. Down here we use hickory and oak, they grow everywhere around here.
I'm not above using the Texas crutch when smoking pork shoulder and a chuck eye roll is way better than brisket. No trim, no waste.
One should try to smoke a whole top sirloin sometime. Smoke to 125 degrees internal temp, pull it out of the smoker and the temp will rise to a tad over 130, rare in the middle. Slice it thin and you couldn't ask for better BBQ beef.
Sauce/horseradish sauce optional.