I've tried a number of things over the years to do smoked cheese in my Masterbuilt, with no real success. After coming to this forum and scanning a number of articles, I saw the A-Maze-N smoke generator and some demo videos and Qviews of cold smoking cheese. My wife said -- GET IT :-}}
Of course, as soon as it arrived we had to give it a try -- even though it is hot here in July.
This was a decent result, but I learned a few things. Pictures will illustrate.
First -- here is it all set up and ready to go:
And here is the way it looked after about seven hours (at 1 am):
And another picture of the cheeses out of the smoker:
1. The cheese that was over the AMS got too much heat and melted a bit. -- next time, I'll put the cheeses further away and/or next to the AMS.
2. I had trouble getting the AMS lit. It was first time I'd used a butane lighter, and had not filled it properly. As a result, one row of the AMS never really got started.
3. I did not fill the AMS with sawdust high enough. As a result of that, and of cheese oil dripping on it, the other row of the AMS went out near the end of the smoking period. Solution -- fill further more than half way and position food so that it does not get dripped on.