As my first attempt at smoking cheese, I picked up a 2 lb. (3.5" x 6.5" x 2.3") block of Monerery Jack cheese at the store. It seems kind of big to smoke in one piece, but I don't know. It is my first time... I read up a bit on how to smoke cheese, but I didn't come across anything that talked about optimal sizes. Before I begin, I thought I would ask to see if it would be better to cut the 2 lb. block of cheese in to smaller blocks before smoking? Any advantages/disadvantages between using larger or smaller blocks? Perhaps it does not make any difference and that is why it is not mentioned. Perhaps I am overthinking this... I'll be using apple wood dust with an AMNS inside a MES smoker.