I'm doing a couple butts tonight on the egg. I took two softball size balls of mozerella and put them in a stockinette and dangled them, from a hook, about 3 or 4 inches over the opening of the egg (no cap) for the first three hours of my cook. The smoke billowing out hit the cheese squarely,
no wind here tonight, Anyway, I just took them down
and tasted a chunk and it really took on the smoke. I will test it better in the morning, I didnt want to cut into it because I want to grill it in big chunks tommorow.