First time smoking cheese ever with my recently purchased MES 30 and AMNPS. After alot of very helpful reading on this forum, I was ready to give it a shot. Decided to buy a variety for the first round to see which ones I liked the best. Also threw some eggs in for good measure... Thew the pitmasters choice pellets in the oven at 200 for 20 minutes to make sure they were dry. Then lit it. Time to load the trays up... Let the pellets burn for 10 minutes, then blew the fire out... Load it all into the smoker... Starting temp... Nice smoke and it smelled amazing. I really likes the pitmasters choice pellets. An hour in, it was time to rotate shelves. Temp started to rise, so I the opened the smoker a couple times to cool it down a bit. Didn't really have much room left to put any ice in there. I live in Southern California, so a cold night for us is maybe 50 degrees. Pulled the eggs out at 2 hours, they looked and smelled great! Cheese came out at 3 hours. I still had some pellets left in the AMNPS so I plugged the smoker in, set it at 265 and threw a ribeye on. Pulled it out once it hit 130 and tossed it on a super hot BBQ for 45 seconds on each side for the reverse sear. Probably ones of the best ribeye's I have ever had. Usually I just grill them. Doing the reverse sear is unreal! Let the cheese rest overnight in the fridge, then vacuum packed the next day. I'm not touching this stuff for 30 days. Hopefully I can wait that long. Made some egg salad with the eggs, wow! So yummy!