Just got done smoking some cheese today! Tried my hand with some fresh mozzarella, pepper jack, Havarti jalapeño, sharp cheddar and a Vermont cheddar. My last try with cheese turned out pretty good! Id like to try smoking some salts. Anyone have any suggestions on the best way to do it? I have a Char-Broil Big Easy electric smoker. I also use the Amazing smoker tray. Thanks in advance.