Reviewing these threads on smoked cheese has me to where I just can't take it anymore. I love smoked cheese!! Cool enough here in S. Florida to where I can do it now. The question I have is...If given the choice, would you use a Master Forge Gasser or an MES 40 to cold smoke the cheese. I know the heat type of unit doesn't make any difference, as it's not used, but the design might. My MES is the 2012 so the vent is on the left side rather than the top.
Think I'll try my first ones with some Pitmaster's Choice in the AMNPS.