I have smoked cheese in my MES with pretty good results, though it takes some work, time & is not a perfect setup. I will set my cheese on a second rack (or screen) right over a large tray of ice cubes. Keep door propped open a little & turn on heat to 100*, then increase by 5* increments until smoke begins to come out the vent or door pretty steady, turn the MES off & close the door. It should continue to smoke for a while. Repeat until you think you have enough. Let cheese come to room temp, vacuum pack for a week & then use. Not a perfect set up by any means, but it works. I have also seen some other medthods explained on here, but can't remember who or what they were, but I remember one method looked like it would work better than mine.