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BTW, yours looks great, just still too hot here in the midwest to do traditional cheese smoking without major pounds of ice!

Having used my Masterbuilt wood smoker in the late winter to smoke cheese while it was still cold, I haven't had time since to do any more. Now that it's the dog days of August, it's too hot! Staring at the unused mini fridge in our basement I've set out to see what I can do. For now I'll use a...

Hi everyone, I am in St. Charles, MO USA. Work for a big box store, have a Brinkmann Grill/Smoker (way before they got crappy), and a Fornatto wood fired oven thet makes awesome, bread, pizza and a brisket thus far. I am now on a No Salt diet and am removing as much processed food from my life...