Tried to smoke some cheddar today. Took a 2lb block of sharp NY cheddar and cut it in half. Put wine barrel pellets in the adjustable Amazen tube and got it going with a torch. I put the cheese on the upper warming rack of my Camp Chef and placed the tube down below and off to the far left of the smoker. Figured I'd smoke it for 2 hours. I checked it periodically for the first 45 minutes or so, then I just let it smoke away for the rest of the 2 hours. Opened up the smoker after the two hours and the cheese was melted. Only thing I can figure is that back half of the smoker was in the sunlight and it was hot today. I guess next time I'll place it on the main racks and keep it towards the front of the cooker. On the plus side, the pellets from Wine Country BBQ smell great and really put out some great smoke. Going to try again later this week with another block of cheddar and some pepper jack. Maybe I'll wait until later in the day when the sun is on the other side of the house, too.