Just got the bradley cold smoke adapter which i like a lot except the door size could have been just a hair bigger to get a water pan in there but no big deal.
Anyways i did my first batch of cheese last night it was in the low 40s in North west PA and the temp stayed right around 65-70 in the smoker i ended up going 2 hours with hickory. I can't wait to try it in a month or so
Garlic
Pepperoni
Cooper
Hot Pepper
Cream Cheese
Mozz
Gouda
babybel
* pic was before the smoke
(http://i26.photobucket.com/albums/c115/270sav4deer/IMG_0751_1.jpg)
Looks pretty good there. You might try some Frogmats (http://www.yardandpool.com/frogmats-non-stick-high-temperature-smoker-jerky-screen-10-x-13) between the racks and cheese to keep the cheese off the metal. I use them not just for cheese but for everything I smoke.
Also, there's an almost perfect size disposable baking pan that fits in the bottom of the smoker that I replaced the smaller water bowl with. I think it's 8x13.
Looking good
TedEBear, thanks for taking the time to put in the link to Yard and Pool for the fogmats. I just ordered 4. PAHardwoods inspired me to do my first cheese smoke.