Hey Everyone - Going to smoke cheese for the first time this weekend. I am in Michigan and the temps have been ridiculously cold around here lately. I have been reading a ton of posts about getting the smoker up to 80 deg and smoking at that temp. I have a Masterbuilt Sportsman Elite for the winter smoking and am afraid even on the lowest setting, I will be up around 100 deg. I have an AMNPS so this begs a couple questions.
1. Does it make a difference if I even have the smoker lit?
2. Can I just use the AMNPS or does the cheese need to be warmed up some to take in the smoke?
Any assistance would be greatly appreciated!