Cheezy good Dave.. Any after pics? If cold weather is necessary to smoke cheese it pretty much leaves me out until at least next Jan (early in the AM)
I cold smoke cheese in any weather. All you have to do is add your big ice pan to the smoker a couple of hours before you begin (smoker not in direct sunlight, of course). If it's very warm, I'll put 2 ice pans in before adding the cheese. If you bring the ambient temp in the box down in the 50s or 60s, you should be fine. Instead of "pre-heating" the smoker, you are "pre-cooling!" One advantage I have to being in the refrigerated truckload business - I know how to pre-cool a trailer for loading!
Same concept - much smaller scale!