Sean<p><a href="https://masto.ai/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>food</span></a> loaded into the smoker over very nearly the last of the applewood. I've got a bar each of old cheddar and pizza mozzarella, with two bars of cream <a href="https://masto.ai/tags/cheese" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>cheese</span></a> and a bar of goat cheese to round things out.</p><p>Finally we have a large slab of gravlax-cured <a href="https://masto.ai/tags/salmon" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>salmon</span></a> to soak up a bit of the <a href="https://masto.ai/tags/smoke" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>smoke</span></a> .</p><p>I'm getting everything I can smoked up while the weather is right for it (right around the freezing point outside is perfect, inside the smoker will be cold fridge temps).</p>