The unseasonably cool weather this week in the Sierras got me a little froggy so on a whim, I decided to try smoking cheese last night. After reading everyone's info here I decided to smoke for 3 hours over apple using my amazn tube smoker. Ambient temps were 77* when I started and 69* when finished. I was able to keep smoker temps below 80* for the most part by opening up vents and chimney all the way. I did have to open the door a couple times near the end. Went with extra sharp cheddar, pepper jack, and Swiss. Wanted to do Gouda but everything was smoked Gouda where I went (kinda defeats the purpose). Brought it to room temp then blocked it up. Put it in smoker with some TBS (really thin based on this photo - trust me it was there). Pulled after three hours and rested outside for an hour. Then put in beer fridge overnight. Pretty happy with the way it turned out. Did a quick sample of each and didn't have the "ashtray" taste some have mentioned here. Could be due to the fruit wood and short smoke, or just dumb luck. Regardless I will vacuum seal it and age for a while before sampling again. Based on this result, I may try increasing the smoke time a bit on the next batch. And find that Gouda (wife's favorite)! Thanks for looking and all the information here that flattens the learning curve.