My name is Kent and my family and I reside in Western Pa, about 20 miles east of Pittsburgh called New Kensington. I have used a small charcoal smoker in the past until my wife bought me a 40"MBS for my birthday in November. It wasn't until last week that I assembled and seasoned it ( busy with christmas lights, one of my many passions). I REALLY love smoked cheeses!!!!!! The wife and I did some research on how to smoke cheese, You Tube. So I took what I had learned and gave it a go. Had to do some timing adjustments when the temp started to rise too high but all in all I think it went well. We are looking at the A-Maze-N to aid in the process. Any thoughts or better ideas to do cheese??? Any in site welcomed!!!