1st cheese smoke -advice

[GusRobin]

Have some chedder, cream cheese, and monterey jack. Going to cold soke tomorrow. I was going to go with hickory for 2 hours. Thought I would throw in a chub of salami, and a small ring of Kielbasa (polish sausage) that I bought. I was also going to throw in about a dozen hard boil eggs.
Have an OBS with cold smoke attachment. Thought I would put the cheese on the top rack, then the meat on the next and the eggs on the next.
I have a auber pid. Outside temp will be about 65F. Should I just cold smoke with just the generator hooked to the cold smoke box, or should I set the pid at 85F and use the element heater?

[FLBentRider]

I would just leave the element off.

[classicrockgriller]

The PID will not help you on a cold smoke, but you do want to monitor cabinet temp with maverick.

If you start getting too hot (above 80 or so) just open the door abit to let some heat out.

[pensrock]

I use my PID and heater to do cheese now. That is depending on the outside temp. I like to keep the temps around 85F. But I do not use the Bradley to make the smoke for doing cheese so I am not getting the heat from the puck burner.