I am getting this. Just followed instructions but learned I needed to use cherry wood chips in order to get the best smoke instead of a chunk. Also need to start with the smoker ambient temperature in the fifty to sixty degree area to give the chips time to burn during the fifteen to twenty minutes it takes the smoker to get up to the ninety degree shut down temp. Boy this stuff is tasty. So far I like cherry wood. This is Asiago, and white and yellow sharp cheddar.