Hi all,
I have been smoking/BBQ for a couple years. I have a Char-Broil combo with fire box that I use at home. We also just bought a Masterbuilt 40 smokehouse for my parents. On the smokehouse we have just learned cold smoking and beef jerky. The cheese is still sealed up and "resting" in the fridge and the jerky came out good.
Looking forward to talking with some locals.