Well, I tried to use my new Red Box Smoker to cold smoke some cheese yesterday. There are NO PICTURES to document this disaster!! I am posting this for your information.
The outside temperature got up to about 53 degrees. I put some Italian Blend flavored pellets in my A-Maze-N maze smoker. Lighted it from both ends (may have been a mistake on my part). Since it was relatively cool outside, I put the maze smoker in the charcoal tray and the cheese on one of the shelves covered with a frog mat. I did not add water or ice to the water tray. Maybe another mistake on my part. The fire was out on the maze, but the smoke was rolling. After talking with Tee earlier today, I am beginning to think that the double-walled construction may have worked against me. I didn't put the cabinet probe in to monitor temperatures because I was "cold smoking". Well, I was apparently HOT SMOKING!! The cheese all melted down into the water tray. A real mess. Now you understand (I hope) why I didn't document this with pictures.
I plan to do another cold smoking test, without the cheese this time, but with the cabinet probe in place to record the temps inside the box. Any other suggestions would be appreciated.
Art