Well thanks for the quick replies.
I do have 2 racks on my UDS so I'll try the ice method next time.
I read somewhere that I should leave one air intake cracked open a little ways, and then close the air outflow so as to keep the smoke inside. From that I take it that creosote isn't an issue with cheese as it is with meat?
(thanks, too, for the search feature how-to tip)
Fire is your friend!