Good morning to smoke some cheese, butter and touch up my salt.
Not yet hit 20 degrees outside and a fresh dusting of snow.
Should get in about 3 hrs or so before it heats up above freezing, lol.

I have some Tillamook medium cheddar, baby swiss and Hatch chile white cheddar.
Amish butter will get a little more smoke, it is pretty mild right now.
Sea salt can always take more smoke.

Spouse split up some post oak for me and had in the house all night to light easier.

White cheese is off the smoker, medium cheddar is getting another hour.
Up to 22 outside right now, upright smoker chamber stayed nice and cool.

Looks great

How do you smoke the salt? It's a cold smoke day here in West Central Texas -- 40, wet and temps declining all day with snow tonight.

I have some stainless steel mesh screens I put it on and smoke it for about 22 hrs. This salt just got a freshening .
Cheese is in the frig tempering now, hate the wait to try it.

I let the cheese dry out overnight now it's wrapped and in the frig to temper for a couple of weeks or so.

Temper?

The need to age and let all the flavor meld together.

By tempering the smokiness mellows and texture improves compared to just off the smoker.
Right now it would have more of an ash flavor than nice, mellow smokiness. Seems like the smoke is concentrated at the surface just off the smoker and penetrates more down into the cheese over time, mellowing the first flavor you get when you eat it.
Butter does the same, flavor improves over time in the frig.

Smoked butter is great in alfredo type dishes. Really any cheese sauce dish tastes great using smoked butter. Mashed potatoes too.

I just made a grilled cheese sammich last night with home-baked buttermilk bread and some medium Tillamook I smoked two years ago. Very, very good!

Got a buddy that smokes cheese all of the time, good stuff

Turned out nice, not too smoky or bitter.
Ate the Hatch chile white cheddar already, it was great.