Sean wrote:

snip of good info.

> I've smoked cheese and other cold foods a number of times like this,
> and it works really well. The cheese stays completely firm, although
> if you leave it too long it goes a little glossy. It only adds smoke
> flavor of course, it will not dry jerky or anything like that. Might
> be worth a try on your summer sausage.

Sean, please don't top-post.