I know this is an old post but i have been using my big chief smoker for years to smoke cheese. I realy like how the sliced cheese Turns out when you cut it cross ways and end up with 1 in square X whatever the thickness of each stack is and wrap in cheese cloth. I only do the fingers as i love the smoke on the cheese. To big a block and not enough smoke. I set a couple pcs of wood on the top of the smoker so the lid will sit higher with a gap to let out the heat and then wait for the goodness. I wrap the cheese in cheese cloth. I layer of cheese cloth only.