I discovered that when cold-smoking mozzarella cheese (and, I assume, other soft cheeses), the cheese can drip through the gratings of the racks, creating quite a mess both on the racks and on the pan below. I think the answer is to put aluminum foil on the racks and turn the cheese when about half done. Opinions?
This problem is much more acute when the ambient temperature is not low (above 50 degrees F). In fact, for cold smoking a lot depends on the ambient temperature, it seems, since the smoker itself doesn't regulate the temperature in the box when cold smoking.