Hi Everyone, This is my first post with pics, so bear with me. I live in TX and it has cooled down enough for me to feel comfortable with smoking cheese. I used the A-Maze-N-Smoker, I if you don't have one get one or put it on you Christmas List. I got an assortment of String Cheeses but I also smoked Cheddar, Gouda, Pepper Jack, Monterrey Jack, Mozzarella, and Parmesan Cheese. The A-Maze-N-Smoker with Pecan Dust. I lit it on both ends and in the middle. What can I say we like the smoke. Here is a Picture before smoking on the smoker I have double stacked racks on the left. I used a heat shield which was cardboard wrapped in foil. This was after I smoked for a 4-5 hours. I burnt the AMS, and filled it up half way again and lit it in 3 places as before. This is after I took the cheese off the smoker. I wrapped it all up up with plastic wrap. I put 3 types of string cheese in a pack for my test subjects, but have to wait a couple of weeks for the others. The Guoda & Parmesan The Mozzarella and Cheddar. And the Pepper Jack and Montererry Jack. The blue tooth picks are Monterry Jack and the red are Pepper Jack. I didn't put anything on the Mozzarrela. I wrapped them in plastic wrap and the put the tooth picks in and wrapped a little more. Here they are all wrapped up and ready to put in ziplock bags, except for what I kept out for my better half and me. But I do believe the wait will be worth while. Thanks for taking the time to check out my first cheese smoke q-view. Happy Smoking To All!