Johnny's thread about smoking cheese put me in the cheese mood. Not that it takes much; I love cheese. Smoked a variety, about 8 lbs worth of assorted extra sharp cheddar, monterey jack, jack with jalapenos, gouda, swiss and fontina in the Smoke Vault. Temps ran between 85 and 95 degrees using apple wood. Cut them up for more surface area and then vaccuum sealed the batch; some for freezing and some for a treat for my people at work.