Howdy Doug,
How do you smoke your cheese? I have to do mine on the Traeger by putting the cheese on top of toothpicks (for air flow under) inside a disposable bread pan, then put the bread pan inside a larger lasagna pan filled with ice. I go in after an hour, dump out the melted ice, turn the cheese over, add new ice, and then smoke another hour. The mats you linked above look interesting, but I'm wondering if the end result will be a lake of melted cheese inside my smoker?
