What to put in the smoker this weekend?

[Great-Kazoo]

Nice! We've made some cheeses in the past but haven't been able to find low-temp pasteurized milk for a while. What did you use and where did you source it, Kazoo?

Shamrock food service warehouse. Average block weighs 6 - 6.39 lb, running $1.99#, cut in to 1.5# blocks which equals 4 cuts per block every 2" .
Cold Smoked using one of these
https://www.amazon.com/BBQ-GRILL-SMO...old+smoke+tube

I've done the low smoke route with cheese elevated in 1 tray sitting inside a larger tray packed with ice. While it worked, i figured for $30, why not. This is the second batch, 1st was done with tube on same rack (not thinking at the time) as cheese, which gave us a thick smoked rind (think a gouda round) thick. Which i liked but the spouse did not. 2nd time i placed this tube under the drip tray, 1 hr per side ( as last time) 2-2.5, TOPS hours total.

Much easier, less hassle utilizing the smoker tube and you don't get any deforming of the blocks this way.

[BladesNBarrels]

Shamrock food service warehouse. Average block weighs 6 - 6.39 lb, running $1.99#, cut in to 1.5# blocks which equals 4 cuts per block every 2" .
Cold Smoked using one of these
https://www.amazon.com/BBQ-GRILL-SMO...old+smoke+tube

I've done the low smoke route with cheese elevated in 1 tray sitting inside a larger tray packed with ice. While it worked, i figured for $30, why not. This is the second batch, 1st was done with tube on same rack (not thinking at the time) as cheese, which gave us a thick smoked rind (think a gouda round) thick. Which i liked but the spouse did not. 2nd time i placed this tube under the drip tray, 1 hr per side ( as last time) 2-2.5, TOPS hours total.

Much easier, less hassle utilizing the smoker tube and you don't get any deforming of the blocks this way.

Should rename this the Education Thread. Great information!
Thanks