First off I want to say, what a great web site. So much helpful info. I am relatively new to smoking. I got a chargriller 50/50 with a side smoker in may and I love smoking with charcoal, but winters in Virginia can make it tough to smoke with charcoal in December-March (crazy variable temps, winds, rain, etc). I decided to get an MES after reading some reviews and posts on here to help me smoke year round and do bacon, fish, and cheese at lower, more controllable temps. After reading some posts in this forum, I went ahead and bought Todd's AMNPS (great idea). I smoked my first group of cheese on Friday; an extra sharp cheddar and a gouda. The outside temp was about 52F and I only used the AMNPS. The internal temp on the smoker only got to 78F but the gouda semi melted.... Any recommendations on either 1) how to keep this from happening or 2) how to select my cheeses better. Thanks in advanced
