Hello Thomas,many thanks for your reply and your comments.The smoking box at the bottom of the smoker contains a stainless steel mesh tray with 6 maze channels,size is 12 in x 8 in x 1 and three quarters inches made by myself.The temperature the box runs at is usually about 72f or lower due to our climate and I will smoke all the year round.The cheese I use doesn’t exude much oil,I have rarely experienced this problem.The cheeses I use are mainly Cheddars,mild and extra strong mature,English and Welsh plus Brie and Stilton which I do not make I purchase from Costco or my son gets me 5lbs blocks from a local dairy.The finished smoked cheese is vacuumed packed and put in refrigerater and lasts up to 6 months or longer,regards Gerry
