It's been a bit since I've had the chance to light up the smoker. Didn't have much time today either but I was able to sneak in a cheese smoke. Didn't have a lot of time to finesse the temps down to 90 degrees so I was a little high at 105 and as a result I got some melting. Mix of pecan and hickory for the woods, cheddar, mozarella, gouda and fontina for the cheeses. Maybe an hour over the smoke. I also threw on a few pieces of firm tofu since my daughter decided to go vegetarian. I pressed out as much water with a weighted plate on top for about 30 minutes and it seems like it took up the smoke nicely. We will see how it tastes after 24 hours in the fridge. Thanks for looking.