Last August & then again in September I smoked some cheese in my MES. I like a strong smoke so I left in there for 3 to 4 hours. I then let it cool, wrapped in cellophane & then vacuumed sealed. Then put in the Fridge to settle. I go to Arizona for the winter so I left it there all winter. We ate the Havarti Wild Garlic shortly after we got back. It was GOOD! I will try to post some pictures.