So I have been reading up on smoking cheese, and thought I would give it a try. I have a MES, but used the Amazn smoke tube inside to keep the temps down. This was the first time I have used the Amazn smoker but it put out some serious smoke. I had the top vent open all the way, and was going to take out the wood feeder in the bottom but forgot. That could have been part of my problem. Anyway I took the cheese out after about 1.5 hours because it was so smoky. The cheese was nasty. I did vacuum seal it and threw it in the fridge as i have read it mellows after a while. I also read that it is good to let it sit in the fridge for a day unsealed, which I didn't do. I am just looking for other tips I might have missed. I think I am going to do a bunch of different baches and keep track of what I did and see what turns out the best. I is just difficult if you have to wait several weeks to find out what works the best.