I spent yesterday smoking in my cold smoker.... I loaded it with, a pan of kosher salt a pan of sea salt some pecans peanuts a string of jalapenos (slit but not seeded) a pan of clover honey a mixture of black olives, garlic stuffed green olives, and calamata olives a homemade seasoned salt (Sea salt, kosher salt, raw sugar, paprika, onion powder, garlic powder, coarse black pepper and ground corriander) a homemade pepper blend (cracked black, white and cayenne) a homemade pepper/salt blend (garlic and onion added) Also...two kinds of mozzarella cheese, one monterey jack and one pepperjack cheese The first thing I noticed is I need to build at least two more shelves. I cold smoked at 65 degrees for about 6 hours. Burnt down some hedge wood for a bed of hot coals, added pecan and apple chunks for the smoke. Everything came out really tasty.... While that was cold smoking, I put a small rib roast in my hot smoker... While I was in the firebug mood, I broke in my new tractor wheel fire ring. It was a long day, but lots of fun.