Alright Ive got all the equipment and nothing to do tonight so I thought Id try out smoking cheese. Have a couple blocks sitting out waiting to hit room temp. Id like to throw a couple of string cheese sticks in there too (assuming theyre mozz sticks), do I smoke them the same amount as the other cheese? Ive never had anything that tasted too smoky so Im not convinced that its possible. Ive done my homework and have an idea of what Im doing (ideal to keep smoker at 70* and dont go over 90* or they melt) but I love extra input as yall know. About to go burn off the oil from my AMNPS and then load it up with pellets. Have hickory, oak, maple and cherry pellets to choose from and Im leaning towards hickory today. Equipment pic below. Edit to add pics from attempt #2 (copy/paste from page 2) Attempt #2. Thought Id just add on to this instead of makin a new thread. Round 2 with the same cheese (sliced lengthwise this time) but with cherry pellets. Ambient: 44* with almost no wind Smoker: empty it was 52* but its up to 61* now after 10 min with the cheese added Plan on trying the string cheese at 1, 2 and 3 hour marks. Cant wait to test the cherry flavor on cheese, not sure what to expect. Qview pic came out blurry but I'll grab some more along the way. Thanks for lookin.