Used my cold smoke baffle to smoke some cheddar cheese on Saturday. Did just as the directions stated on the baffle and research from these forums. It worked great...Did two cycles of 15 minutes on and then shut down for 1 hour. I pre-cooled my smokette for about 1 hour prior to start with large pan of ice. The hottest my smoker got up to was 77 degrees. That's pretty good considering it was about mid 60's outside. Used about 3-4 oz of hickory. After sampling the cheese today I realize that this yielded a little too much smokey flavor for my taste. I will give it another shot tomorrow with a smaller quantity of apple wood to hopefully lessen the bitter smoke taste. I will also try some pepper jack and swiss. I am trying to perfect this prior to Christmas, so I can use the foodsaver and create some wonderful office and family gifts.