I've read a few articles on the forum since getting a Chargriller combo propane/charcoal grill with the add-on smoker box about 3 years ago. That's out at the summer place on the lake. Since I'm outside Albany NY it's usually inaccessible for the winter. So I just got an MES for the house. I picked up the cold smoker attachment for that and just did my first batch of cheeses and some almonds last week. Outdoor temps in the high 30s to low 40s kept the chamber temp below 65 for the whole smoke. I was just reading a thread about how the color takes a while to develop on cold smoked cheese. I was wondering about that since mine barely darkened at all after 3.5 hours. It's all vac packed and waiting for a few weeks in the fridge.