In Utah visiting my family so I decided to cold smoke some cheese and nuts for the holidays. For the cheese I used sharp extra aged cheddar, habenjero cheddar, fresh mozzarella, horseradish white cheddar, jarlesburg, and provolone. For the nuts I used the mixed nuts from Costco and then after their smoked I am going to candy them. (pics to come) I am smoking at an outside ambient temp is 37 deg F. Right now inside my MES 40" I have my water pan also full of ice and the chamber temp is 44 degrees. I am running my AMNS with apple and cherry dust burning and plan on smoking for 3 hours. Do you think thats enough for the nuts or should I run those for longer? I'll post more pics when the cheese is done. enjoy! Jeff Sorry for the blurry pic, something went whoo haww with the camera.