I made a cold smoker out of cardboard boxes and a mesh strainer a couple years ago. Sadly, I’ve only actually found opportunity to use it a couple times (we don’t get a lot of cool, dry weather here in TX). However, in my limited experience, I’ve found cheese to be one of the more rewarding foods to smoke at home. You can take big bricks of (relatively) cheap store brand cheese and turn it into fancy, artisanal shit. Also, smoked cheese lets you easily add an extra layer of flavor to all your favorite foods. So far with the smoked cheddar I’ve been making melts and grilled cheese sandwiches. I fully intend to use some of the smoked swiss on a shroom ‘n swiss burger. The smoked mozz will likely go on some chicken parm. And the smoked jack will probably become tacos or maybe even relleno a chile. I have to pace myself though, lest I bind up like a detroit diesel on e85. So, check back for more photo-laden, low-effort posts.