Set the MES as low as she goes 100* & hit start. Smoke started at about 77*.....The temp climbed to 91-93 & I opened the door & cooled her down with the help of a fan. I continued this process of opening & closing, fan & such for about 40 minutes with temps between about 81 - 93. Had one spike of 96 when I was attending to something else. I did have a couple pieces slightly "melt" as they must have been in a hot spot. It requires some time & attention, but it works & the cheese is great. It is sitting in the fridge to mellow a little.