I was tempted the other day for some smoked cheese after talking to my dad and the ol' lady. I've always wanted to smoke some cheese but assumed that I didn't have the right equipment as I have a Pit Boss 820D. I found that A-Maze-N sells the pellet tube and grabbed that and got it today. I have that pellet tube going and 5 pounds of Cooper cheese on the smoker as I am typing this at about 2 hours and 68 degrees in the box. I have read that others rest their cheese for a day in the fridge and others that vacuum seal right away. I'm going to go with the packaging right away and we will go from there. Wish me luck! Any advice would be appreciated.