Well after spending half the day yesterday cleaning out every orifice of my CCSV to try and blue up my flame I didn't have time to do a meat smoke. I had a few hours today so I was able to replenish my supply of smoked cheese in the freezer. It was looking very barren in there! I didn't connect the propane on the smoker, just preburned some apple and pecan wood in the charcoal chimney with a piece or two of lump. Was able to keep it at 75-80 for 2 hours with a steady supply of the tbs. Wrapped up the results in plastic wrap and will sample my work tomorrow. Most will go in the freezer for another time. Assorted amounts of cheddar, colby, monterey jack, gouda, fontina and horseradish cheddar and I didn't forget the mozzarella this time! Also made a few stuffed peppers. Used some ground turkey and chicken, rice, spices and finished it off with a dollop of ketchup. Thanks for looking!