Also never thought to keep track of which cheese is which by taking a picture of them wrapped and then opening them and placing them in that same spot. Probably should have thought about this by now haha.
Gave them three hours of smoke with Cookin Pellets Perfect Mix in the AMNPS. Smoked them in the MES30.
And now the waiting game! I'm particularly excited because one of my newer neighbors owns a Mexican restaurant and during our post snow shoveling get together on Sunday he brought some salsa from his restaurant and it was some of the best I have ever had. He happened to like my smoked cheese so now we are going to trade!
Well thanks for looking and thanks again to Mr T for helping me out with my questions today!