Smoking Cheese

Smoked cheese today . 76 outside air temp .Egg, Masterbuilt cold smoke attachment ,drier hose, usb fan for fire . I start Cold smoke attachment and after it gets going shut heat element off . Pull ash pan on attachment and use fan to keep fire going without extra heat from element . Two big Ice packs in bottom of egg to keep things cool . Smoke four hours and even had sun on egg .No rise in temp . Been doing it this way for last couple of smokes,used to use master built 30 inch electric smoker with cold smoker but found too much rise in temps. Also like flavor better because of the way smoke flows through egg and does not linger like electric . Four hours in egg gives a much cleaner taste than two did in electric . This time used apple and pecan have tried many types through the years but found preference to apple and pecan. All about function in my yard ,not pretty. Perks of living alone .