Here's a quick question, I want to add some cheese to my summer sausage and snack sticks. I mixed cheese in with burgers last year and it totally melted out when cooked on my grill. Just discovered hi temp cheese and bought a pound for 8.99 as I expected to have to put sausage in an oven before I got the smoker. Now I'm wondering though, since I will be smoking the meat at a lower temp,is high temp cheese needed or does regular cheese hold up under smoker temps? It sure would save some money not needing the hi temp