Smoked our winter supply of cheese yesterday and the fridge smells GREAT when you open it! LOL Tillamook Cheddar, Provolone, Havarti, and American white cheese. I cut them larger than normal, rather big. But I also smoked them for longer time, to get a good smoke on them. Havarti for 3 hours, and the rest for 4 1/2 hours. AMNPS going the whole time with Pitmaster blend, and some more cherry on top. Todd is a genius! I plan to leave them vac-packed for at least 2 months before opening. I'm hoping the smoke will absorb further into the rather large pieces more with the additional time in storage, along with the longer smoke time. I'm using a Char-Griller Smokin' Pro, horizontal, side fire box unit for smoker. I started off with AMNPS on left, near the chamber opening and charcoal on right near intake vent. AMNPS kept going out. So I reverse the set up to AMNPS on right near the intake vent and coals near the chamber opening. Worked much better. Never had to relight the tray again. I added lit lump pieces one or two at a time to keep chamber between 65* to 80*. Mostly it held at 70*-75* except for 10- 15 minutes at 80*, but it soon dropped again. No sweat on cheese after bringing in and cooling on table, and no sweat in fridge, covered loosely with saran, over sheet pan full. Not wrapped up, just draped over it, sides open for air moisture control. Will vac pack tomorrow, and if I think of it, maybe some Q-view, to final results. How do you do your smoked cheese in Char-griller?