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Just a little too warm to cold smoke

Decided to start my cold smoking routine this morning.  It was 41, and I should have known better, but I did it anyway.

I picked up a piece of gouda and I wanted to try smoking Gruyere, which is a first for me.  I only sacrificed a small piece to try.

Got the A-Maze-N tube going with some Traeger pellets that were gifted to me by a fellow egghead.  I let the smoke clear a little before adding the cheese.

Perfect smoke.  2 hours later, I realized it was just a little too warm!

Oh well.  I will let it mellow out for two weeks in the refrigerator, and grate it for eggs or put it in meatloaf.  It isn't pretty, but I am sure it will taste just fine.  I am looking forward to trying the gruyere.  Next time, I will either put the cheese in a water pan with ice, or wait until it is colder outside.  The Mini-Max is just too short when it is above freezing.

Clinton, Iowa