Well, it's bee a while since I've posted--I'm still not very used to navigating the new forum. I haven't been smoking much, either. I apologize up front. Due to a cold front moving in, I moved up the smoke by a day and didn't have the camera for prep or cooking portions of the day. I do have some pics of the final product. I hope you enjoy them. This is my standard Pork-U-Pine with the addition of parmesean cheese added it. On earlier attempts, I've used softer cheeses such as provolone. Each attempt was less than successful because the cheese had a tendency to cook out of the loin. The parmesean did as well, but not to the same degree. I probably used 2/3 of one of the small wedges found in the deli section of the supermarket. The end result was very tasty. The parmesean worked well. I can't seem to get the pics to upload right now. I will try again tomorrow. I don't know what's wrong--never had a problem before. In the mean time, here is a link to the entire album: http://tinyurl.com/2agdk4a The last five pics are pertinent to this smoke. My next smoke is planned for the week between Christmas and New Years. I plan on trying some Romano cheese with it. But, there will be a slight twist, I'm going to chop up both the link and the cheese and try stuffing instead of just insertion. For sure, there will be more pictures.