As you can see I used an old Styrofoam cooler for a vessel, seemed to work well.
So I cut up some cheeses, sharp cheddar, gouda, mild cheddar, and a block of pepper jack.
I really wanted to use Apple but lazy ass couldn't get out today to get them so I use some hickory chips I had left over.
My smoke varied a bit throughout the four hour smoking time from light to heavy, it was a bit tough regulating the air pressure, I'll tune it in better next time.
That was an hour or so in.
Finished product...looks a little light in color but from what I understand it will darken up a bit...?
So now...the wait. It's been a few hours on the rack lightly covered, tomorrow I will vac Pac and store in the fridge for what will seen like forever.
I also smoked some pork butt and sausage today in my new mb 30 electric. Came out amazing.