I've been reading as much as I can about smoking cheese on the forum. I built a smoke generator and adapted it to my 30" MES. As a test run, I smoked some pork chops. They turned out great. Now I want try smoking cheese. I have determined that temps below 40 is not good. Max temp seems to be all over the place. Is there a "best" temp range? I hope I'm not too late in the season. Temps here (near Pensacola, Fl .) are already in the mid 70s by day and mid 60s at night. Any wisdom someone is willing to share will be greatly appreciated. Bill