I smoked cheese once before using a WSM on a brutally cold day. The cheese on that day melted slightly, but was still incredibly good. I have read much advice on this forum, and the concensus seems to be to let it age for a few weeks before enjoying. I already know that that probably won't happen. My willpower is not that strong. So to make sure I have enough a few weeks from now, I am smoking six different cheeses: (There was also one other store brand white cheddar that I apparently didn't get a picture of). I'm anxious to see how the AMNPS works. I've read some mixed reviews, but I have the vent wide open on my MES and the loader tray pulled out about an inch or so. It is 33 degrees outside, so I don't think I should worry about the smoker getting over 70 (it isn't even on) inside. It's a nice day to kick back, let the AMNPS do it's thing, and enjoy some Winter Olympics.