Since I was doing some seasoning/test runs with the new cold/warm smoker today, it seemed like a good time to smoke some cheese. I want to wait two weeks but we will see if I have that much patience. I suspect we will get into it within a week. Had two of my w00t $14 temp probes set up looking for cold and warm spots with. I ran into an interesting dilemna. To get my hickory chunks smoking I had to turn up the one element I was using to 3/4 of its highest setting and then turn it back down to halfway. With the doors closed and vents open this produced roughly 100*. My solution was to prop open the doors which kept things right around the mid - upper 60's. I may try the tin can/soldering iron trick next time and forego the burners completely. 2 small blocks of mild cheddar on the left, a small block of sharp cheddar on the back right, and a small block of mozzarella on the front right. They are now wrapped and in the fridge.