Hello fellow bbq fanatics! It's great to see this detailed of a write up on the good the bad and the ugly of the Amazin Pellet smoker. I use the large version of this product as well as pellet grills and custom made drum smokers. I'll be posting some of past triumphs as well as new methods and recipes shortly . Thanks for the inspiration to do so. Cold smoking cheeses can be a bit complex to do correctly and the aging process ( 2 - 4 weeks minimum) are key to having a smooth mellow flavor as well. Keeping temps stable can be quite an ordeal as you may have noticed .
If you don't mind me asking what type of unit are you using the amazin smoker in ? What type of pellets are you using ? Do you have a preferred brand or flavor ?
Personally I use a competition blend for most everything besides fish , hickory runs a close second .
I'll try get a bit more in depth on brining / curing meats in my post but that's mainly for larger meats and bacons . Great job and thanks for sharing !