Although I've always said that smoking cheese and bacon was a waste of time, I broke down and started. Went to Costco's and picked up a brick of cheddar and Colby Jack cheese. Then went to a Hispanic supermarket and picked up a 5 lb pork belly. Then I rubbed up 2 racks of st. louie ribs and put them in my new WSM smoker.
I cold smoked the cheese using Todd's Pitmaster pellets. I'm going to let the cheese sit for 2 - 3 weeks.
I dry rubbed and cured the pork belly. I'll let it sit for about 10 days and then will cold smoke it.
I wasn't pleased with the ribs. Normally I use my MES smoker. The problem wasn't with the WSM but user error. I smoked using the Minion method; 3 chunks of apple wood and a 2 pieces of hickory. I think the hickory overwhelmed the ribs. What a waste, I've been spoiled using my AMNPS and Pitmaster pellets. Oh well. Anyway, here are pics of the cheese and belly. I'll update the pics in a few weeks.