I loaded my little smokehouse with
a pan of kosher salt
a pan of sea salt
a string of jalapenos (slit but not seeded)
a pan of clover honey
a mixture of black olives, garlic stuffed green olives, and calamata olives
a homemade seasoned salt (Sea salt, kosher salt, raw sugar, paprika, onion powder, garlic powder, coarse black pepper and ground corriander)
a homemade pepper blend (cracked black, white and cayenne)
a homemade pepper/salt blend (garlic and onion added)
Also...two kinds of mozzarella cheese, one monterey jack and one pepperjack cheese
I cold smoked at 65 degrees for about 6 hours.
Burnt down some hedge wood for a bed of hot coals, added pecan and apple chunks for the smoke.
Everything turned out nice.. :)
Link to smokehouse in favorites list.