45 degrees out side after being in the 30s all night. Built me a half ass amazing smoker out of some metal in the basement. Saved up all my hickory and oak sawdust. Worked pretty good. I'll let you know how the cheese is in 2 weeks. The almonds smelled really smoky the next day. Going to taste those tomorrow.
Before Smoke - Colby Jack, Mozzarella, Provolone, Sharp Cheddar and Gouda
No sense wasting good sawdust
Hittin the smoker. The HAAS is below the almonds.
Out of the smoke after 5 hours at 45 degrees.
Sealed up and ready for the aging.