Hooked up the cold smoker attachment to the smoker unit and smoked 6 lbs of Cheddar and Monterey Jack cheese today. 65* ambient temp works real well for smoking cheese without the smoker getting overly warm (even though it's not plugged in). Hickory for 4 hours, and put it up in the refrigerator where it'll sit for about 2-3 months to absorb in the smoke. Gets mighty tasty! ThumbUp
