Edit: I added photos of cheese and a pork butt I smoked this weekend. I have been at it since Friday night. Smoking Cooper, Cheddar and Hot Pepper Cheese Using the A-Maze-N Tube Smoker and Maple Pellets...I found out the hard way not to place cheese above the tube smoker, as it gives off enough heat to turn two blocks of Cooper into liquid cheese. The bricks under the cheese are not hot. They were left over from the night before when I burned the manufacturing oil off the tube smoker. I fix my error during the second batch and it turned out wonderful. Tried 4-hour and 6-hour smoke cycles. We liked the 6-hour cycle better...We also tried pecan at the same cycles but we liked the maple better... Prepared a pork butt using Jeff's amazing dry rub... Dry rub was easy to prepare... Fully rubbed down.... Setup Weber for indirect heat... Using Pitmasters blend of pellets from A-Maze-N Products... Total cooking time of 12-hours to reach 203°F internal temperature. Meat just fell apart, and very moist... Easy pull pork using just my fingers... Multigrain Ciabatta roll and Jeff's sauce for an "are you kidding me" sandwich... Wow...can't wait... This was an amazing sandwich!