You may be right. I just know if you get into it too soon it’s like eating an ashtray.
That's what I do, cold smoked a couple of kg's of cheddar on Thursday in my cold smoking cabinet, vac packed on Saturday. I use the mazes with wood dust for 2-3 hours as found the tubes and pellets bang out a bit to much smoke for my own personal tastes than the wispy smoke of the dust and mazes. But whatever method the smoke should settle down within a couple of weeks of packing and be good for eating.
I just bought a SmokeFire EX4, where do you place your smoke tube?
I put mine on the top rack and smoker tube on lower depending how full he top rack is I place the tube to opposite side on bottom, I also use duct tape to seal off 2 of the rear vents, and yes wrap in butcher paper for 24 hrs in fridge then vacum seal and put back put back. Try to resist tasting for 2 months minimum, its well worth it!
