So after much procrastination I finally got around to smoking my first batch of cheese. 1.2 lbs each of old cheddar, mozzarella, jalapeno monteray jack and about 1/2 a pound of plain monteray jack. Used my 12" A-Maze-N tube, apple pellets and smoked it for 2.5 hours. Outside air temp was around 45 degrees and I keep my smoker in the shade to be safe. I have an LG700. It's in the fridge uncovered until tomorrow night then I'll vacuum seal them and put them out of site until mid November. Fingers crossed.