Make a pencil map of what you have. Sometimes after they get smoked, its not as easy to tell.
Do you have a foodsaver vacumn to seal them up to cure for two weeks?
Our temp today was 90F +, but tomorrow is supposed to be only about 80F. I'd be smoking cheese except that I have quite a load in the spare frig that needs to cure for another week before we can do a taste test.
Good luck with it -- I'd recommend doing one row of the AMNS for a longer time. Two rows and the middle lit up can raise the temp from 80 to 95 or more. One row will give a longer gentler smoke without raising the temp as much.