Regarding smoking cheese, on day 2 of a new smoker (already seasoned pit), I was already smoking a butt low and slow (225 degrees) with hickory and decided to place some cheese on the rack...with hours to kill. I used some cooking spray on a sheet of foil, edges curled and quartered a flat brick of Colby/jack and another of sharp cheddar. They looked like elongated sticks of butter ...and did melt after 45 minutes of smoke. I decided to let it cool and sliced it in sticks like Slim Jims. Some of it I left whole (melted together slightly) as one piece and later shredded (grater) on a turkey melt. It was delicious and I will always experiment with cheese going forward...already have the smoke going, try new things...different peppers, bacon wrapped jalapenos and chicken tenders, kind what you like...or others like to eat.
Did brine 6 chicken breasts (skin on and bone in) and smoke with apple wood, was kind of not worth the effort but made a nice chicken salad served cold. Ate 4 ears of corn while waiting, wasn't hungry for chicken.