Robert,
Here is a picture of my cold smoke set up.
http://img.photobucket.com/albums/v244/xcelsmoke/ColdSmoke.jpgHere is a picture of the Watkins setup.
http://www.johnwatkins.co.uk/personalpages/coldsmoking.htmWarning!
Have your vent adjusted before starting. If you adjust the vent during the smoke, you will get black specks all over your cheese.
I smoke a variety of cheese each time. I usually put in about 8-10 pounds and my neighbor usually brings over some cheese to smoke also.
I like to smoke with Pecan for about 2 - 2.5 hours. Alder also was a nice flavor. We preferred these over the apple or the hickory for cheese.
I usually like the ambient temp no more than 75 - 80 degrees. I unplug the power to the cabinet also.
We really enjoy smoked cheese. My wife and daughter put it on just about everything. Snacking on, salads, cheese sands, grilled cheese sands, warm flour tortillas wraps etc....
I usually cut the pieces to about 10 oz size so there is more surface for the smoke to adhere.
Try it, you'll like it!!
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