I thought it was time to get some more cheese ready for Xmas. It is a balmy 7 degrees Celius(that's about 43 F for my American friends) up here in Northwestern Ontario, Canada. This is basically my first post since introducing myself over a year ago, I can say that it is pleasure to learn this hobby from all of you here. I have been able to smoke ribs, butts, abts, cheese, venison, chicken, turkey, fatties, beans(one of my favorites) and even eggs with the help from a lot of great people here. I did not realize how many different things there are that I can smoke! Thought it was time to add more cheese to my stockpile for the upcoming holidays, so I picked up some jalapeno, herb and garlic and old white cheddar and thought its time to put some smoke to this............ I loaded up my tube smoker (thanks Todd), with some apple pellets and put the cheese in just about 1pm. My Masterbuilt is keeping temp at about 66 degrees F according to my Maverick. Plan on smoking this cheese for 4 hours. I will be sure to post some finished pics later.