In your experience how cold does it need to be to cold smoke cheese without ice? In January-February
it might go down to freezing overnight. Maybe I could smoke first thing in the morning and hope
the outside temps don't rise above 50^.
BTW this is the same weather I look for when making beer (so I don't cook during a three hour boil)
So I may be a busy camper.
Outside ambient for cheese smoking anyone?
THANKS --> Phil