Oh, yeah...I forgot. So I didn't go with the 2-days-after-smoking taste test, but waited 1 whole week instead. I opted for that because the smell from even the 2-hour smoked batch (which didn't seal properly, and was letting odor escape until I put it in a zip-loc baggie) was still pretty intense after 48 hours. So this past Saturday I opened both vac-packs and the wife and I tried a small sample from just the Swiss block from each (because Swiss was one of the mildest varieties, and I figured if it wasn't overpowered by smoke then they'd all be OK). We both agreed that the 4-hour version could still use some more time, but that the 2-hour one would be OK to eat now (and was quite good). But we're still giving both one more week just to see what happens.