why not smoke some cheese? After all you’ve smoked almost everything else. And when she’s right, she’s right. So... Can use some general advice and guidance. Will be using an amazen pellet smoker in my weber. I have some sharp and mild cheddar, some feta, some goat cheese, some manchego (both Spanish and Mexican), and some Gouda with carroway seeds. Will any of these be a problem? Also general guidence on times, temps, and techniques will be appreciated. Thanks in advance.