Last night it got cold in North Texas (under 60 degrees lol) so I cold smoked some cheese in the BGE for my first time. I used the Amazn Smoker Tray with Apple Pellets. Cleaned out all the lump and ash, put in the internals to the Egg including the Plate Setter and a tray filled with ice. Smoked these 2 blocks of Tilamook Cheddar and Pepper Jack for 4 hours. I flipped them half way through to get the faces evenly colored.  I tasted them right when I pulled them and thought they were wonderful - smoky and creamy. My wife thought they were "too smoky". I put them in a bag and stuck them in the back of the fridge to mellow for a week or so. We will revisit then to see how much the smoke flavor mellows out. I did think the Cheddar had better flavor than the Pepper Jack. It was a fun experience. Will definitely try again. I am wanting to do cold smoked salmon next.