40 degrees here outside of Pittsburgh...so I decided to do a cold smoke in the MES 30 with the AMNPS. Seems the inside of the smoker is around 64 and slowly climbing. I think I'm just going to let it all sit for 2.5 hours or so. I'm doing 2 chunks of mozzarella, 2 chunks of longhorn, a ton of mozzarella sticks and a dozen eggs.
Last edited: