Decided to use my WSM on this one, as I haven't used it for ages and the main reason being that it was the only clean smoker around. Bought 2 types of Cheddar and some Red Leicester Cheese. Put it all on the top cooking grate, no waterpan in and I'll use the bottom grate to rest the Cold Smoke Generator on. All loaded and lid on, just have to pop the CSG through the door... luckily the WSM's door is just the right size. 3 hours later, cheese is ready to come off. Will wrap it in cling film now and leave it to rest in the fridge for at least 24 hours.