We have had a few cool evenings recently so I decided it was finally time to try cold smoking some cheese on the WSM with the AMNTS. The smoker did hit the high 70s when the sun was directly on it, so we paused and restarted after the sun went down. Overall held right around 68 degrees for the majority of the time. Quite a wide-array: colby jack, medium cheddar, pepper jack, fiesta pepper jack, habanero, swiss, white cheddar, and a sun-dried tomato bruschetta jack. Total smoke time was roughly 3 hours with hickory pellets. Cheese warming from the fridge while smoker is prepared: Sorry for the shadow, but as you can see the AMNTS was kicking! Fresh out of the smoker and going into the fridge unwrapped for the night, pretty good color from the pre-pic: Out of the fridge after 19 hours: And vac packed: Only 3-4 weeks to go! Now on to prepping Bear's BBB and pulled cured boston butt ham and unstuffed beef sticks. More to come!