Cold smoke of more than one

[Cndngrl]

I'm still extremely new to smoking, so please bear with what is about to be a dumb question for most of you. I have planned to smoke some cheese tomorrow. My son just asked that if I'm cold smoking cheese, could I cold smoke some back bacon for him at the same time.  Is this something I can do at the same time as the cheese, or should I do it after the cheese? I don't know if this matters, but I have a 4 rack. The cheese can fit on 2 racks.

[GusRobin]

you should be able to do it, I'd put the meat on the bottom racks.

Also, don't worry - no matter how "stupid" the question may seem, most of us probably have asked it before or wish someone would ask it. So if you need info, just ask.

[Cndngrl]

Thanks Gus.

[cherrybergher]

Welcome to the forum

[pwabrahams]

I'd think that a temperature high enough to do a good job on the bacon would likely melt the cheese.  But that's only a speculation.

[Salmonsmoker]

You need to keep the temperature below 90F when smoking cheese otherwise it starts to droop through the grates. Personally, I think 60-70F is the best temp. for smoke adhering to cheese. The danger zone for meat is 40F-140F. The temp would be fine for cold smoking BB but it has to be properly cured.