New to the site and a rookie to smoking. I've been smoking for about 3 months on a Masterbuilt 30 Electric Smoker. Living in Cloquet, MN (northeast part of the state) so I wanted something insulated that I can hopefully use in the winter. So far I've smoked pork butt, brisket, spare ribs, ham, and chicken quarters. Definitely learning as I go! Next up I'd like to try some cold smoked cheese, so any advice/instruction would be great. Looking forward to learning from experienced smokers on the site! Thanks in advance.