I use a Masterbuilt electric smoker. 7. If you can keep your temp down under 90 and flip the cheeses every 15 min. Using wood chips, I Set temp to 150F. Open your air damper all the way. You won’t go wrong. When the 2 hours is up, open the door and leave the cheese in the smoker for 15 min to chill. Don’t worry though, the smoke recovers quickly. When I smoke cheese, I use what is known as a cold smoking plate that separates the burner from the cheese. You can smoke about any cheese. Power on slow smoker. FIRST-NEXT STEPS-A. COLD SMOKING CHEESE GUIDE IN THE MASTERBUILT® SLOW SMOKER Make sure everything is turned o˜. B. C. You do NOT need a “COLD” smoker to smoke cheese. It keeps the temp down. Remove wood chip tray from your Masterbuilt® Digital Electric Smoker and store in a safe place. I do not use a MB, but a Smokin-it #3. As soon as I see any smoke, I turn off the smoker and leave it alone for an hour. I put a large bowl of ice on top of the plate. While you will lose some smoke doing this, it ensures the cheese is evenly smoked, helps keep temperatures in check, and also allows any humidity to escape the smoker box. https://mrecipes.com/smoker/misc/how-to-smoke-cheese-recipes 6. Add wood chips to your slow smoker. Make sure you use an ice tray in the smoker.