First time smoking cheese in a Treager pellet smoker. I did cheddar and Monterey Jack. I set the cheese on a grate over a pan of ice. I used apple pellets. Set on smoke, I started the timer for one hour at which time I was going to flip them over. Right away I noticed the temp rising over a 100 degrees in the smoker. The outside temp was in the mid 50s. After about a half hour the jack was looking a little soggy but the cheddar was looking good. Now I've read posting where guys smoked anywhere from 20 minutes upward of 5 or six hours. I don't have one of those smoke tubes so I was hopping the ice would cool cool it down. After about 50 minutes the jack just couldn't hold up and melted through the grate. Poor little guys tried but just couldn't hold out any longer. I took them off the grate and put them on a plate to rest along with the cheddar. Funny thing was the space between the grate cut the jack into nice sections. After resting for about 30 minutes I tried the jack. It was still soft but had a real nice taste. Not overpowering like if I had left it on for hours. I wiped the oils off and wrapped the cheddar in plastic wrap and put it in a zip lock for a few days to rest. The jack is going to be real hard not to eat now but since it's kind of mellow it will slowly go. I think the next time I'll try putting the cheese inside the tray and put that tray on ice. I have some chopsticks to raise it up some. Unfortunately there's no way to really cool down the inside of the smoker. But like everyone said, there's no bad smoked cheese.