This is an older Cold Smoke, but I could not find any post on it, sorry if this has been posted before. October 8th, 2012 Smoked CheeseGOSM, AMNPS, Maple Pellets, cold smoked 50° Smoked on the GOSM using the AMNPS with maple pellets, Outside temps were at around 50° Flame is snuffed and smoking starts, one leg is plenty of smoke, this is loaded because I was doing BB Bacon as well. The Pepper Jack is a bit softer so I put that in a few hours into the cold smoke. The hardest part is waiting three weeks, October 29th is the day to try the cheeses out. I gave a couple to one of my friends for testing, hopefully he can wait! Flavor was OK but too smoky, next time going to try maybe an hour of smoke.