Picked up some mozzarella, cheddar, muenster and Monterey Jack on sale for $1.99 each. I couldn't pass it up! So I loaded the AMNPS with pitmaster's choice pellets and let it go for about 4 hours. Seems a bit long after what I've been reading, but for that price, I didn't mind experimenting with a smoke for that long.
The temp outside was 46* the temp in the smoker peaked at 75*. I didn't notice too much of a color change on the cheese, but I did notice a beautiful smokey aroma.
Don't have a vacuum sealer but I wrapped it in Saran Wrap and sealed it in a plastic bag. Now comes the hard part... Waiting to eat it! It's gonna nicely with some nice salami and crackers. Ooooooh I can't wait! Thanks for looking!