Here is how I did mine. You lose the grease drip pan. But I always used foil pans under my meat anyway. I don't know how handy you are but it wouldn't take much to rig this up so the mailbox had a shelf or some sort of support to keep it off of the ground thus making it more mobile...
Mr T as the weather changes and the days grow longer and warmer the MES gets moved closer and closer to the house under our covered patio. In the middle of the summer the patio area right next to the house starts getting shaded around 8:30 in the morning.
Yes I vac pac, then put them on a shelf in the garage/kitchen that you see in the pictures. I keep it, the garage, heated to 50 deg this time of year. If it gets above 60 deg in there I put them in the fridge. I will not touch these for at least a month, more than likely not till the end of...
Yes it is a good amount, but the whole family loves smoked cheese so I will help restock them also.
It's also my job to provide the cheese plate at our many family gatherings during the year.
I will probably go back to the grocer and get another 20lb before the sale ends.
Local grocer had these 8 oz. blocks for $1.88 and I needed to restock so into that thin apple wood smoke it goes!!! See ya in three hours cheese!!
Got 2 kinds of Cedar, Mozzarella, Colby Jack, Colby, Hot Pepper, and Swiss.
It's 55 deg. outside so I thought I better monitor my chamber temps...