Originally Posted by aawa
I have the A Maze N dust smoker tray as well. And I do the exact same thing Guerry does since it doesn't release a lot of smoke. I go 4-5hours on my cheese and let it rest a minimum 2 weeks.
+1 on this. I use the eye test on mine. By looking at the corners you can see how deeply the smoke has penetrated, once I notice a good color I pull it off, usually around 4-5 hours and then into the fridge for at least 2-weeks.
I have about 6 lbs of cheese mellowing right now which is getting opened up this weekend.