So I've had some fun smoking cheeses and learned from my first attempt. The first go around, I placed the AMNPS too high and didn't have any temperature controls....turned the cheddar into a blob of goo. So I took steps and the second attempt turned out awesome! My wife really liked the Swiss until she tried the cheddar! The temp outside was 68 degrees and the egg never got above 72 degrees. Sadly, we live in NC and cool nights are rare so I hope to sneak in a few more runs to ensure we have a summer stash. Cant wait for fall/winter to go crazy Cleaned out the BGE and placed the AMNPS all the way at the bottom. Using apple pellets. Added the stone on the next layer to help with heat control. Then, i added a tray of ice which i swapped out half way through Then added the cheese...White Cheddar, Sharp Cheddar, 2x Swiss and Asiago Smoked for three hours... 2nd run....Pepper Jack, Chapolte Cheddar, Montery Jack w/ Roasted Red Peppers, White Cheddar, and Swiss...smoked for four hours. Finished stash - vacuum sealed and ready for the summer...two weeks have passed and we have sampled the Swiss and Cheddar.