I can only speak to the cheese as well. I did my first cold smoke of cheese, with the blocks cut, about 6 weeks ago. I left the cheese on for 3 hours and wish I would have started with 1.5-2hrs. It depends on how smokey you like your cheese, but I would start slow to see what you like.
Be sure to take pics to share with the group. I never thought about cold smoking sausages. Also, google "cowgirl cold smoke" and you will get some ideas from her site. Good luck. Enjoy the family time.
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Weber 18" circa 1965
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King Pig UDS
Tejas Charcoal 2452 Grill, 28" discada
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