Cheese smoking season

Thanks for the info! I have since set up a cold smoker as detailed in the link below. Going off your process it looks like I guessed it pretty close to what you're doing. So far I've made two batches of bacon and two batches of cheese. It was a little like Goldilocks - not enough smoke, too much smoke, but I think I'll find a happy medium.

What are you doing to smoke butter? That sounds interesting.

Who does cold smoking?