I've never done string cheese, only cut up blocks, but the most important thing is the temp. I keep it below 90# . I smoke for 2 - 2/12 hrs tops, with the vent wide open. If the temp starts to rise, you can put a bowl of ice in the bottom. I use an A-MAZ-N tube and it's great! I then leave the smoked cheese on the counter for a couple of hours, then vac seal. I store in the fridge and have found some "lost: cheese many months later and it was still great. Remember to let it age for 3-4 weeks before you try it, or you will be disappointed. I've never frozen cheese as I read that it becomes crumbly when used out of the freezer. I've done most cheeses and ,although I have my favourates, all are good IMHO. I also made a small cold smoke adapter and it works well. You can go as simple as a cardboard box for an adapter. Incidentally,welcome to the "club" !