I Live in South Central Texas. I am not new to the forum, I have read a great deal here but this is my first post. I have learned from many posts from techniques to rubs, etc. I have been smoking and curing meats for many years, when I found this forum I hoped to discover new and better ways of preparing and smoking many kinds of meats for my family and I wasn't disappointed. There is a wealth of information here and the people are very helpful. I have an electric smoker that I use for smoking deer salami, buck sticks, etc. but have had mediocre results with larger pieces of meat and ribs which is why I still have my old standby around which is a barrel pit that you see in my avatar with a butt and brisket on there. I have smoked briskets, butts and whole pork loins on there for years with awesome results. I received my new 12" A-MAZE-N-TUBE-SMOKER (read about on here) yesterday and used it for the first time tonight for cold smoking mild cheddar with the pecan pellets included with my purchase. Of course my wife could not wait to try it and cut into it immediately after removal from the smoker. I tried to explain that the cheese will mellow and get better with age (as I did ) and we should wait but that didn't happen. I smoked the cheese for 2 hours with the A-MAZE-N-TUBE-SMOKER in my old barrel pit, even though it was right out of the smoke it was really good. Can't wait to see what it's like with some age on it.