Good advice aawa is offering. You won't find a definitive answer on how long to let your cheese mellow. I have let it mellow only a few hours to 3 months. I feel like a month is MY sweet spot. Definitely look at the a-maze-n smoker(tube or maze), they are both great products. I even made a cold smoker out of expanded metal kind of like the maze smoker. I've cold smoked in a box, a kamado, and a Weber OTG. Moral of the story.....get creative and keep the temps down....and don't forget the pron.
Also, you can look through my posts to see the expanded metal smoker. I've used the tin can and solder pen method and I had flare up problems, then again, I didn't soak my chips.
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*A Texan transplant*
UDS | Blue Weber Performer Platinum | Chargriller Akorn | 22.5 Weber OTG | WSJ Gold | Mini WSM | Maverick ET-73 | Blue Thermapen | Maverick PT-100 | Gasser(charcoal chimney starter)