Smoked up about 13 pounds of cheeses in the MES last night. Didn't have room for the Gouda, oh well I still have some left over chilling out since March. It will go in on the next round. 2 hours in hickory, rotated the trays bottom to top every half hour and flipped everything over after 1 hour. It stayed at 51* for the entire time, didn't budge a degree. AMNPS and mailbox mod made it possible. A full smoker is a happy smoker. Sorry I became intoxicated by the smokey cheese aromas when I brought it all inside to vacuum pack and forgot to take pics of the finished product!