I did 2 lbs. of Extra Sharp Cheddar this morning, each lb. cut into 3 sticks, total of 6 sticks. I added a couple ice bricks, changed them out after 2 hours, total of 4 hour smoke, I put in 2 rows of dust, seems like each row takes about 2 hours to burn. Of all the cheeses I did last time the runaway favorite with everyone in the family was the cheddar so that's why I did that exclusively. I used the hickory again to duplicate the first. Now, I can try others too.
I had a can of Red Salmon that I was going to make patties out of, but it described on the side for a Smoky Salmon dip to make... wellllll.... how about really smoking it instead of adding 4 drops of liquid smoke?
The cheese coming out and starting the salmon:
I spread it out with the fork, flaking it and picking out the bones and verebrae from it. I'll post another pic when it's done. I refilled the A-Maze-En Smoker with another two lines of dust (hmmm.. reminds me of the 60's... no.. wait.. I regress..!) in the chamber so it would keep smokin'. I still have the icepacks inside but not that concerned on the salmon as to how high the temp gets, it will be refrigerated immediately once done, it's already precooked.