Hey guys. I'm a Canadian guy who met a California girl, got married and moved down to Redondo Beach a couple of years ago. I'm an actor, writer, director, producer and entrepreneur, in that order. I spent my life savings and all the money I made in the outdoor sports industry, trying to make it in the entertainment industry. Now I'm broke. Lucky my wife does okay. She keeps me barefoot and pregnant in the kitchen making her nice dinners to come home to. That is, when I'm not out on an audition, gig, in a writing spree, or working on getting my father's old fishing tackle line back on the market. Anyway, I've been lurking on here for a while. My wife and I just picked up a MES 30" smoker used for $30, and a cold smoking kit for $59 delivered. I'm a hardcore hunter, but there isn't much of that available here, so I fish double time. I spearfish a ton and hook & line it the rest of the time. I plan to get a second MES just for fish. I smoked some pork tenderloins the other night and have 8 more in the brine to do on Tuesday. Tonight I smoked a bunch of cheese. Gouda, Swiss, Asiago, Tillamook Sharp Cheddar, Kerry Gold Dubliner Cheddar and some goat cheese. The cheese was cold smoked in my Masterbuilt smoker unplugged, with smoke coming from the cold smoke generator a few feet away. Also stuck in some filet mignon doused in my secret rub. I cold smoked the beef for two hours and the cheese for three hours at about 66 degrees. While the cheese was finishing up that last hour, I got some coals hot and put them inside the gas grill and covered them with more wood chips so the BBQ filled with smoke while I flashed up the Beef Tenderloin to medium rare. Man were they good. Plated with some Jim Beam on the side. The cheese out of the smoker resting. I stuck in ziplock bags left open and they'll sit until tomorrow afternoon before being vacuum packed.