Thatcho, thank you.
If the cheese has moisture on it, let it rest on a rack and inside a open zip bag overnight so the moisture can dissipate. Do not rub the moisture off as it has flavor in it that we want to keep with the cheese.
You can keep your cheese in a zip bag for short term if needed. The down side to storing in zip bags is the bags allow oxygen in which promotes molding. It would be better to wrap tightly in cling wrap or if you wish coat the cheese in vegetable oil and store in a plastic container along with a damp towel. The oil will keep outside air from coming into contact with the cheese. Recoat every couple weeks or when you cut some away. Of course waxing is always an option for the hard cheeses.
Not being familiar with the MB models, I would think if you tented the
AMNPS with foil that has holes poked in it so the smoke would spread evenly, you could probably use all of the upper racks. Keep a eye on the lower rack so it doesn't get hotter than what you want.
Enjoy your cheese.
Tom