The MES bottom end is 100 and it will not generate smoke, by itself, at set temps under 180-200. Even with ice, you won't be able to stay under 90 with 70 better for soft cheeses. You need a separate smoke generator and cool weather or lots of ice. Any cheese you like to eat is best to smoke. All smoke flavors contain creosote, an oily acrid tasting component that needs to be addressed. One method is to have 5+ feet of hose or pipe between your smoke generator and the smoker. This allows time for the smoke to cool and creosote to condense out leaving sweet smoke to go in the smoker and on the cheese. The other option is keep smoke time under 2-4 hours, use mild wood like oak or apple and the hard part, let the flavor mellow giving the cheese a min 2 week rest with a month or more being better...
If this is your first smoke, l suggest Chicken thighs and the recipes below. Best to learn the pool before jumping in the deep end...JJ
Juicy Smoke-tastic Chicken and Turkey
Here is a Brine and Rub that is a Favorite with members of my Family. I like Apple and/or Hickory with Chicken or Turkey. We determine doneness by measuring the Internal Temp (IT) in the thickest part of the Breast and Thigh, 165* and 175*F respectively. For a One Step Smoke with Crispy Skin the birds have to be smoked at a temp of 300-325°F. You can figure about 15 minutes per pound to reach the desired IT. Electric smokers usually only go to 275°F. With these you will be smoking at the most common temp range of 225-275°F. You can figure on about 25 minutes per pound cook time + or - 5 minutes depending what part of the range you choose. Usually the skin will not crisp so if the skin is not Crisp enough when the IT is 145*F in the Breast, put the Bird in a 425*F Oven to finish cooking to 165* and Crisp the Skin...JJ
Families Favorite Brine
1/2C Kosher Salt
2T Gran. Garlic
2T Gran. Onion
2T Dry Thyme
2T Black Pepper
1C Vinegar (Any)
1-11/2Gal Cold Water to cover Chix
1/2C Brown Sugar, Optional
1T Red Pepper Flake Optional
Mix well and Soak the Bird over night or up to 24 Hours.
Remove the Chix, rinse if desired and pat dry with paper towels.
Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.
This will give a crispier skin when Smokng or Roasting...
Bubba Chix Rub
1/2C Raw Sugar
2T Paprika (I use Smoked if I'm just Grilling)
1T Gran. Garlic
1T Gran. Onion
1tsp Black Pepper
1tsp Wht Pepper
1tsp Bell's Poultry Seasoning or Thyme
Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.
Reduce Cayenne to 1 teaspoon if less heat is desired. Add 1T Kosher Salt if the bird is not Brined.