Hi everybody, I'm new to this site as you can tell. I've had a Big Chief Smokehouse for about a year now and have used it to the point I'm starting to wonder when the heating element is going to burn out. I've smoked Chicken, Ribs and Fish mostly. I tried to smoke Cheese but failed miserably. I will try again when it is cool out not in the summer. I know most on this forum are using hot smokers and I was hoping to find help with my cold smoker. I hope there are some here to give me some direction.