I just bought my brother a MES for Xmas. I was wondering if any of you could provide some input on cold smoking techniques for cheese on the MES and what you use. I have a WSM and always use a small amount of charcoal and wood chips and it works great.
I am familiar with the A-maze-n-smoker, just looking for other ideas.
Is there a technique using just the MES, or MES with a cast iron box inside??
Would it be possible to use a few chunks of charcoal and chips in the MES in a cast iron box without turning the MES on??
Any input would be great!!
Thanks as always.