It was below 80 for the first time this morning here in Phoenix, so I decided to try and smoke some cheese. I built one of those soldering iron and can smokers a couple of weeks ago and was itching to try it out. The thing put out more smoke than I would have thought. Put the cheese in for two hours and the temp was between 55 and 65 the whole time.
Tried Jarlsberg and Gouda. Now I just need to wait and try it.