I decided to throw a couple of Tilamook cheddar cheese blocks in the upright part of my smoker while cooking some game day ribs and ABT's. Smoked with ash wood from our own tree. I have this routine dialed -- I know how to keep this part of the smoker at 90* while the SFB stays at a perfect 225*. However, I should have paid more attention this time. Thankfully, I was too lazy to clean the grate, so I put the blocks on foil for for the first time. The temp spiked at some point during the smoke, and this was the result: Hilarious! The wife laughed at me! I vacuum packed it anyway -- should be good eats if not hard to slice for sandwiches! LOL! Even a smoking vet misses every once in a while! Thank God I had it on the foil or all would be lost! I usually just set these right on the grate!