Just got my A-MAZE-N smoker the other day and it was time to break her in. Did a burn out on the gas grill and waited for dark to do a midnight cold smoke. Lit a row of Oak with Cherry on top and gave it about 10 minutes to get a steady burn. Blew it out and watched the sweet smelling TBS rising up perfectly.
My plan was to de-virginize the A-MAZE-N on a Buckboard Bacon smoke but I'm saving the BBB for tomorrow. Cheese was less time consuming as I was starting around 11pm and didn't want to be up all night. I smoked the cheese for 3 hours. I put a block of ice in the water pan and the temp in my MES stayed right around 73. It was a warm night so I was happy with the temp.
Love the way the sweaty cheese took on some color. Only thing that sucks is this 2 week wait to dig in. I've seen some folks on here say mozzarella does't need the 2 week wait. Feel free to chime in with any info regarding the wait time on mozzarella.