As I was cleaning out some leftovers from the fridge/freezer today I stumbled across a block of Sharp Cheddar. Firing up the Pro Q, I smoked the block of cheese for about 85 minutes at 90 degrees. 1 small chunk of Virginia cherry wood was all that I needed for the smoke and I only used 3 K briquettes to assist the cherry wood smoke.
Also smoked some albacore tuna (that AZBBQ member Rocko, gave me about a year ago). The Albie was smoked on the Pro Q with water about 3 cups of water in the WP. I used about 1/8 of a chimney of lit K, one chunk of peach wood and a silver dollar-sized cherry chunk. Temps were higher than I wanted at about 170-210, but most pieces of tuna were done at around 1.5 hrs to 2 hrs.
Havent tasted the cheese as we will wait for a week for it to settle down. The Albacore however was phenomenal, best we've ever smoked.
Oh yeah, also used a brine/rest period for the Albacore before smoking.