Do this in cool weather. Outside temp was 66F. A little charc and 1 chunk of Pecan wood. The trick is to have a small fire ( just enuff to keep the wood chunk smoking ) but not enuff to raise the cheese temp above 90F. Attachment 21159 Smoker temp holding at 90F. Monitor smoker temp with probe. Smoked for 3 hrs. Attachment 21160 (12) 8 oz pkgs of various cheese. Cut each into 4 pcs. Toothpicks keep track of varieties. 4 Munster 1 Montery Jack 2 Montery Jack w/Jalapeno 1 Cheddar Mild 1 NY Sharp Cheddar 1 Extra Sharp Cheddar 2 Colby/Montery Jack After smoking 3 hours blot the cheese with paper towel to remove excess moisture. Sealed with Reynolds® Handi-Vac™ Vacuum Sealer. www.handi-vac.com Attachment 21161 Refridgerate for about 2 weeks for the smoke to penetrate the cheese. I can't make enuff of this stuff. It quickly disappears.