So going to give a go at smoking some cheese (Hoping too at least). I have the XL BGE w/ and adjustable rig. How do you all BGE folks set it up? planning on putting the AMAZEN on the charcoal grate, then the goods above. Do you open up the vents? Also, more importantly, I'm up in Northern NJ, hot sticky nasty humid. my BGE internal is registering around 100 degrees. I've read I shouldn't put any water or ice in there because it causes too much humidity/condensation. Is there anything I can do in order to keep the temp down? Or am I best holding off until temps lower later this summer? Is 90 degrees the absolute MAX I should be at with Cheese? Thanks in advance!