Hey Everyone, Hope y'all had awesome Christmas and New Years ! My hunny was a great Santa, got me an Amazn pellet smoker which I broke in today with a couple pounds of extra sharp cheddar and a pound of Swiss. First attempt at cold smoke and cheese. I know ya can't get above 90* F but had no idea if there was a bottom limit to how cold it could be when you smoke cheese. When I started it was 16* outside and never got much warmer than that. Anywho... I decided to give it a go. Amazn pellet smoker did great. I elevated it off the bottom of my smoker on a smoker rack so it had lots of air flow, lit it off and thats all there was to it. I had some chops soaking in Teriyaki Sauce since last night so decided to give them an hour or so of pre smoke before throwing them on the barby Pullled the cheese after 4 hours of hickory smoke. Everything I read said 2-4 hours and with the temp as cold as it was I thought a little longer would be OK. Hope I was right ! Now the hard part, waiting a few weeks for it to mesh nicely. Should be ready just in time for my Hunny's birthday and the King Crab Feast Happy Smokin' Everyone !!!