I'm gonna smoke some cheese today. I have some Mozzarella, Chipotle Cheddar, and some Gouda. I have smoked cheese before and used mesquite chips. They were a little too over powering. I have a bag of hickory, cherry, apple and still the mesquite. Any suggestions on which to use for a milder smoke taste or maybe not what kind so much, but how much to use?? I have it sitting to get to room temp right now to avoid sweating. That's where i went wrong last time because the sweat almost became like a creasode and even after blotting it off it still had a funky taste. I'm gonna be doing this on a kettle grill as usual. I was gonna attempt to put the ice tray under it but i think that made it sweat even more. ANY suggestions are appreciated !!