Well yesterday I smoked cheese for the first time. I have always wanted to try my hand at this...so last week I ordered the 12" tube smoker from Todd Johnson over at A-Maze-n smokers. I smoked the cheese for 4 hours with a mix of Hickory and maple pellets. Temps hovered in the low 70s throughout the smoke, The outside temperature was a cool 54° when I smoked the cheese. I think next time I will wait until it is a little cooler outside before cold smoking. Before going in the smoker. I used Cheddar, pepper jack, muenster and extra sharp cheddar. Four hours later After an overnight nap in the fridge Vac sealed. These are going away for a month. I will try some Thanksgiving week. Now comes the hard part...waiting! A special thanks to Mr. T and all the other cheeseheads out here for sharing their wisdom on this forum!! Thanks for looking!