This is my first go at smoking cheese and to my amazement it went really well! I bought pepper jack, colby jack, and sharp cheddar. I used pecan wood for a mild flavor with hard wood lump as the fuel.I tried to keep the temps of the cooker to 75-85. I smoked the cheese for 3 hours as the first hour I did not ...I felt had enough smoke. I vacuum sealed the cheese and tried to wait 2 weeks to sample but I had to open a few packages for the family to try and....they loved it all.