Hey everyone, I went out and bought some cheese to smoke on this wonderful cloudy day. Over here in the bay it's been cold and rainy for a solid week so I was hoping to cold smoke my first cheeses. I read through a bunch of old threads and built up some knowledge of how I'm gonna do it but I was wondering should I set up my MES 30 differently than when I'm doing a hot smoke? I have the AMNPS set up with a row and a half of apple and cherry pellets and have some gallon ziplocks that are half full and frozen so I can swap them out as needed on a lower rack (no empty jugs in the house) for temp control. I was thinking that I'll just take the chips tray out and leave the loader out about an inch with my vent wide open. The temp here is 45* so the outside air shouldn't be too warm as it goes in, plus there's a good breeze as always in my neck of the woods. I have some pepper jack, sharp cheddar, fresh mozzarella, mozzarella sticks, gouda, and swiss that's going in for a few hours until it gets some nice color and then resting until game day in Feb. Any flaws that anyone can see? Or do I nust have the first time jitters? I'll get you some Q View once everything gets started.
