So I finally put the Masterbuilt with the cold smoke attachment to work yesterday. I loaded it with a bunch of cheeses and threw on a small chicken and a couple of pieces of rabbit.

This is an electric unit and it worked flawlessly. I ran it with mostly apple wood chips with some cherry and let it go for 6 hours. Outside temp was 23F. Smoke stayed cold, no melted cheese and though not pictured, the rabbit meat was great (yes, it still needs to be cooked). I will roast the chicken tonight.

I have previously used a smoke tube with various results. It has to be watched as it will sometimes catch fire instead of just smouldering. This new setup never wavered.

Cheese is vac sealed and will rest for a month before trying. There is five Cabot X-sharp cheddar, two blocks Havarti, six 'Greek' style cream cheese, two standard x-sharp cheddar supermarket brand cheese.

Cold smoked meats always come out good. It still needs to be cooked. And be sure you put any meat on racks below the cheese.

Nice work Ann! I have had good luck cold-smoking my plain vanilla Tillamook cheddar on my Weber using a smoke tube. In fact, I have some that is now two years old to try. Time to make up a charc board.

Bill, that will be delicious, no doubt!

I just finished another load of cream cheese. I need to vac seal today. Also did over a dozen turkey eggs. Can't wait to try those.

Need to do some more cheddars before it gets too warm outside.

Ann:

Thats a mighty fine looking setup you have there.

George

Thank you, George. I am having a lot of fun with it.