Hi everyone. Been on here looking around and seems like a great bunch of people and a lot of knowledge. I learned so much about wine making on forums just like this, so I'm hoping to pick up a few pointers as a newbie. Below is a pic of what I'm starting out with. Cold smoking cheese, seemed to work okay. I'll know in a week or two. The soldering iron in the tin can seems to put out good smoke and if I fill it with chips it last about 1 hour. Hose goes into the bottom of the smoker where the drip pan hole is. Temp never went above 75 degrees. Trying to learn cheese before it gets hot here in PA. Other than that I've done chicken and country style ribs so far. (In case anyone was wondering, I was covering the soldering iron because it was looking like rain.)
