I've been smoking cheeses up for the last couple of months. With a 30" electric and temps in the 90's I can hold temps in the smoker in the 60's with an ice pan.
3 hours of apple, maple and or pear smoke, vac pac for a minimum of 2 weeks and every week after that it gets better and better.
I but 8 oz blocks at wally world or the local grocery store (typically 5 or 6 at a time). This helps stage out the aging process.
I have smoked up about 60 blocks since August but only have about 40 blocks left. Between eating a few blocks and giving away to F&F this stuff goes quick,