I did pepper jack, vintage aged white cheddar, and gouda. I put the A-Maze-n Tube on the heating elements of the smoker, but didn't start the CookShack. I opened the door about every 45 minutes to turn the cheese a 1/4 turn, and let the temp come down in the smoker. This was the first time doing cheese this way. I have done it with the cold smoke baffle. I will do some more later in the year. I will put a pan of ice between the heat source and the cheese next time. The gouda which is a soft cheese to begin with got a little too warm and sagged a little between the bars on the rack. All of the cheese picked up good color, and plenty of smoke flavor.