I have a similar electric smoker, but it's worthless for cheese. Yes, it will go down to 100F, but at low temps it will produce very little (if any) smoke. I use a little gizmo called a smoke pistol. You can feed a stream of cold smoke anywhere you want. An old BBQ grill, or even a Rubbermaid container works great. There are many other references throughout the forum for simple effective techniques.