Why both feet? Because I'm too trusting of this forum. LOL One foot is in cheese, (never done it before), and the other foot, is in Todd's AMNPS, (never tried that before either). So being a trusting guy, I bought over 60 bucks worth of cheeses to try. That's a heck of a first test of two new things! My smoker survived the winter in good shape, and the other day I finally got it all cleaned up and spiffy again. Did my 1st smoke of the year yesterday. CHEESE! We bought over 60 bucks worth of cheese! WOW! Never done that before! But it should last us all summer, so it isn't all that bad. Tillamook Medium Cheddar, some mild cheddar, some herb flavored Havarti, a light American Cheese, Baby Swiss, and some Pepper Jack. Bought in hunks and cut about 1" thick, or so, for smoking. Got it from 2 different markets. NOT WALMART! Just good small markets I trust. Tried out my new toy which I had ordered over the winter. It just set in the unopened box teasing me for months, until I finally got to use it. The A-Maze-n-Smoker for dust or pellets. It generates smoke with hardly any heat. Used in my smoker it didn't raise the temp much more than one degree, if that. I didn't use any charcoal at all. True cold smoking. I'm very pleased with how it performed for cold smoking. Today was just what I wanted. Mid 50's, slight breeze...but.... it was sunny! Because of the direct sun, and my smoker being black, it raised the temp inside the chamber to 80*. So I had to wait until late evening to start smoking the cheese. If it would've been cloudy, with the same outside temp, I could have enjoyed smoking in the day time. LOL Here it is ... Cheese ready to go. The smoke generator is doing it's thing just dandy! I put the stack extension on to increase air draw for smoke as I didn't have a fire going. This shot is just after I added it to the smoker. Smoke settled down in a few minutes to perfect TBS. Both vents wide open and smoker box in sfb near air intake. I wanted a 3 hour smoke, so I filled two rows. Then about the 1 1/2 - 1 3/4 hour mark, I lit the other end. At the end of three hours, cheese was done and pellets were almost all done as well. Exactly as I had planned it, using "the claimed time of smoke" per row. Todd's instructions do not exaggerate. I left cheese uncovered 2 or 3 hours, then put into ziplocks , not quite sealed as some mentioned to do. Contains smoke but lets any moisture evaporate, I guess. Later today I will vac seal them all. I don't see any moisture at all, in bags, so I could've probably vac sealed last night. Finished product waiting for packing. I"m very happy with Todd's smoker and the q-matz.. Left a review for smoker. Now the hard part....waiting 3 - weeks before tasting. Sure hope it taste as good as it looks and smells! Any tips/hints are welcome too!