I've often been asked if my smoker will do cold smokes. While that wasn't what I had in mind when I designed it, I've often thought it was a great side benefit of it. I've also wanted to smoke some cheese up for a while but never taken the time (though it isn't much). I didn't have any other big smokes planned for this weekend, so I asked the wife to pick up some cheeses at the store yesterday. Today I got em on. I've got a sharp cheddar, a white cheddar, a Gouda and a Swiss. Told my neighbor what I was doing and he brought over a big block of cheddar which I split and added. The smoker held nice low temps steady, the smoke was just right and things look good. I've got em wrapped and just waiting a bit now.