My AMNPS will be here Wednesday so I went to the store and bought 12 blocks of cheese including extra sharp cheddar, sharp cheddar, mozzarella, colbyjack, monterrey jack, hot pepper and swiss. I have done some reading on this board and now have some questions. These are all 8 ounce blocks. Should I leave them whole or cut them in half? Should the cheese be removed from the package and left uncovered in the frig before smoking? If so, how long? What wood to use? I ordered hickory, apple and pecan pellets. I have a MES40. Should I light one or both ends of the AMNPS? How do you know when to stop the smoking process? Should I let it rest after the smoke or vacuum seal it immediately? I understand swiss does not require the aging process. Any other suggestions are appreciated as well.