Here are some pics of my cheese smoke this weekend. Pretty self explanatory. Started with basic extra sharp cheddar smoked in the lil chief with hardwood sawdust at 70-80 degrees for aprox 3 hrs. Good fun and not a lot of babysitting req. I like to put the cheese uncovered in the fridge overnight after I pull it and let the smoke settle in before I wrap it for later enjoyment. Enjoy the Q-View and happy new years to all-