I did my first ever batch of smoked cheese this last Friday. I used my MES 40 with the AMNSP and used hickory pellets. I smoked for about two hrs and lit the AMNSP on both ends because I've seen were several guys on here smoke theirs for about 3-3.5 hrs. I thought by lighting both ends it would help with the 2 hr time crunch i had. After trying a piece it was extremely smokey. Will letting the cheese sit in the fridge for the desired two week period allow it have a less smokey flavor, or should I mark this one up as inexperience?