Smoking cheese below freezing in montana

 Hello all: Happy winter solstice !  Have been having such a good time slow cooking & smoking meat and cheese that I didn't want to stop for such a trivial thing as winter. After all , winter is here like it or not so you learn how to work around it.  One old retired craft show tent with extra bracing has allowed me to pretend that its not 17 degrees out , and continue  business as usual .  Today I have a block of Manchego sheep cheese for the wife & 2 blocks of med white cheddar for everybody else, slow smoking with hickory wood. About 4 hours should be enough.  Tomorrow at noon I will put on a #6 prime rib roast for Christmas eve dinner with the family. Hmmm yum yum !

I obviously need to "meet the neighbors". You know, so we could sit down and test those awesome looking cheeses together.

Smoked cheeses ... what an awesome idea.  I'll have to try that.

Thomas, hat's off to your dedication to the task at hand regardless of conditions and/or concern for your personal safety!    That was quite the arctic blast that we experienced (I'm in the Bitterroot.)

I applewood smoked four broilers on my back deck in 12 degree weather with winds gusting to 30 mph.  I couldn't wait to try out the apple/plum wood lump charcoal that I had made from trimming taken from our heritage orchard.  The chicken by the way was awesome.