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.