My AMNS is supposed to deliver Thursday. I've been hot smoking for several years (even though I am new to this forum) but have never cold smoked before.
So I have a few questions, most of which I am sure has been covered before, but I have had little luck finding them in a search.
I am thinking about trying cheese for the first go. Probably some Cheddar and Jalapeno Jack.
I have a bullet-type charcoal smoker.
The temperature outside is supposed to be in the Mid 60's this weekend
1) Placement of AMNS and Cheese: Should they be kept as far apart as possible? should I use the water pan to keep the temp from getting too high? I am afraid that adding water to the pan will add humidity to the smoker and affect the AMNS. Any suggestions?
2) Time to Smoke: How much time is "enough?" Should I let it go for the full burn, burn from both sides (2x the smoke, 1/2 the time?), only load half the AMNS?
Sorry if these have been answered a hundred times before. Thanks for your help.