Welcome to the BBQ, Nice advertisement!
Except for that one thing. There is absolutely no way cheese can survive for 2-4 weeks after being smoked.
Not at my house! Not even when preserved in wax... :)
The bbq is a Grand Cafe with a full size grill on one side and a searing grill on the other, the searing grill is now the amazin smoker's new home. That smaller space works great for smoking as you can see in the pictures. So far it has worked good with apple, cherry, and mesquite pellets. I usually use wood chunks in a big smoker, so this is a nice easy side project.
See you around, Looking forward to seeing what you're bringin to the BBQ.