Temperature has dropped 25* or so from last weekend. Lows are in the 40's. We have about 7 pounds from the last batch I smoked. Picked up 5 pounds of Colby Jack & 5 pounds of Pepper Jack. Was going to get up and load the BGE early tomorrow....thinking about just starting it before turning in tonight. Will probably be in the smoke for 6 hours or so. Longest time in the smoke, cheese wise, has been 5 hours. We both thought that batch was good. Anyone ever go 6 hours?