I thought i'd share this and direct it to the newbies that don't think they can smoke cheese. While I was getting some sausage in the smoker I noticed my first cheese smoker on the shelf and since I had a bunch of inexpensive cheese in the frig I dusted it off and fired it up. It's about 32° outside and the cheese has been in for a couple of hours now. the chamber temp never got above 47° since I fired it up. Heres my original cheese smoker; Inside Pic; loaded with what cheese I had in the frig If ya look real close you can see the TBS coming out the flue It really doesn't take much to cold smoke some cheese, and man is it good. I'll get a pic when I pull the cheese out.