I put some cheese in the smoker and then added a stick of butter. I have not done this before so I'm kind of winging it. I did read some stuff on here about cheese smoking ( thx Mr. T) so it should go well. I'm in Vegas but it is only about 50 F here now. It is dropping and now is 47 F. I have had the cheese in there for about 2 1/2 hours. I took the butter out after an hour. The in side of the smoker temp. was in the 60-68 degree range for the first hour. It has been going up since I took the butter out and is at 75 *F now. When the AMNPTS burns out I'll pull the cheese out. I am using the little tube (6") with cherry pellets. I have moved the cheese around a little since the part over the AMNPTS was the hot part. There are a few spots that got more of the heat earlier because of this. The AMNPTS is the only heat source as I do not even have the MES 30" analog smoker plugged in. I have been taking pictures and will add them when the cheese is done. Guess I have to get back to raking leaves and pine needles out of the back yard.