[Twelvegaugepump]

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.