I am going to answer these but realize all the answers are in the forum if you would read a few posts. I am not "yelling" with the bold and all caps. I did a copy and paste on your question, I'm just trying to keep it easy to read and not miss a question. Cheese is best a few days after a smoke so wrap it and allow to rest. I recommend using a smaller grate under the cheese. a grate or baking cooling rack with thin but tightly spaced wires give more support to soft warm cheese. Be sure to reposition the cheese every hour so smoke is not blocked from any part but the grates, it also allows you to check the texture to insure it is not too soft.
So I put the cold plate on the rack closest to the chip box correct? YES
Which side up, if it matters?I DON'T BELIEVE IT MATTERS
On top of the cold plate, I fill an aluminum lasagna pan (1/2 tray size) with ice? Will one pan last the entire smoke? YES, I THINK FREEZING A FOIL PAN OF WATER IS BETTER THAN CUBES, SOME PEOPLE USE FROZEN BOTTLES OF WATER IN THE PAN
What temp do I set the smoker to?START AT 250 WITH THE DOOR OPEN BACK IT DOWN TO 80 WHEN YOU HAVE GOOD SMOKE THEN CLOSE THE DOOR
I'm aiming for an internal temp of 65-80? NO, IT FOR CHEESE SMOKES
Use my maverick probe to measure smoker temp, not cheese temp, correct?YES, IF YOU CAN SET IT TO ALARM ON HIGH BOX TEMP OVER 90 THAT WOULD BE GOOD BUT EVEN LESS IS BETTER This would allow you to run out an open the smoker to cool it.
How long should I smoke it for as to give a nice smoke flavor, but not overpowering? DEPENDS ON HOW MUCH SMOKE YOU LIKE I wouldn't do less than 2 hours
Should I use chips or chunks? How much? 3 OZ OF CHIPS
The flavors I have are Apple, Cherry, Hickory, and Misquite. I know it's personal preference, but since I never smoked cheese I don't have a preference yet, so which is most pleasing to the majority?
APPLE IS GREAT ON CHEESE
Can I mix cheeses? I'd like to do chedder, gouda, swiss and Mozzerella. YES TO MIXING, ALL THOSE CHEESES ARE GOOD SMOKED