I smoked 2 .85lb chunks of sharp cheddar cheese for two hours, my concern is when I pulled it out the cheese just smelled like a campfire not normal smoke good smells like. Is it going to be okay? I vac sealed it and put in the fridge, I'll leave it for 2 weeks or so and see what happens. I really am concerned with smoking my bacon with this smokehouse I don't want it to taste like campfire.