Hey Greg, I finally tasted mine. I may lighten my wood amount a little. Maybe 1.5 oz next time. It is really good though. I am also considering trying my Am-a-zin smoker again but will have to get some chips. I had a hard time keeping it lit at our altitude.
How long did you rest? I usually smoke 3-4 hours and my cheese is edible after 2-3 weeks, but perfect after 4 weeks.
In a perfect world, we would set up an extended pipe/duct type conveyance where our smoke could travel before entering the smoke box which reduces the heat and also loses a lot of the creosote that causes the need for the extended rest time. But, I don't really have the time or energy to implement this type of system at this point. Someday, I may make a dedicated cold smoke box where I have my cold smoker (A-MAZE-N) in a Mailbox or some other non-flammable box type mod below my deck with a Wooden Cold Smoke box on the top of my deck with a stove pipe to take the smoke up to the smoker box with the cheese in it. I have seen people on other sites doing this and then be able to eat their cheese right out of the smoker after a 4-hour smoke without requiring a rest period.