To really enjoy that cheese, go grab a box of Ritz crackers (saltines also work), brush both sides with melted butter and line that top rack with them. You've never had anything quite like a smoked Ritz.
Yowza, now that's a hell of an idea. I'll give that a shot right away. My sweetie is a fiend for cheese and crackers, maybe she'll let me stick around if I feed her right. I never met a Ritz I didn't like.
You can smoke cheese in a regular (hot) smoker, using a moat of ice around the cheese. I've done it this way and it turns out just fine. Cold smoking is easier for cheese, but the ice trick works.
@MoparMike1974 care to share a recipe? Snak Sticks and smoked sausage are next on my agenda.
For tonight, I pulled off the Brie at 6 hours of smoke at 50 degrees. I let the harder cheese go longer, it will get a total of 10 hours or so at the same temp.
