Shawn Pack (@shawnpack)

5 lbs of Tillamook medium cheddar cut up (very unevenly) for ideal cracker slices. Doing a four hour cold smoke with hickory, apple, and a little bit of cherry. It's 65 degrees outside and my smoker is in sunlight right now so it's absorbing heat. Today I'm going with double ice pans underneath for temperature control. And the probe is still hitting 94 degrees. Trying to keep it at 90. This'll be easier when the weather is colder. Update: The probe is holding at 94 degrees. As long as the cheese isn't sweating, it's all good. I've got an alarm if it hits 95 and I'll lift the lid to cool it down.