smoked cheese part 1

3 hours for the all but the mozzerella and 3hrs 45 min for that.. BUT . i moved the mozzerella so it would be above the cut outs in the plate setter and take the smoke direct for the last 45 minutes.

i find that the lump coals do not keep the smoke going as long as briquettes do... the first time i tried lump coals and quit after a little bit and switched to briquettes. the lump and my slices of maple seemed to need much more attention and there were periods of time with out much [any] smoke,, unless you feel like experimenting i would stick with the naked whiz tutorial. i will let you know.. i found [the first time] that the munster [i know there is supposed to be an 'e' in there somewhere] was good right away and the cheddar was needed to age for a week, actually the cheddar sucked till it aged]. first try with gouda and the mozzerella did not take smoke the last time .
bill

did not taste it yet i think it needs to rest and these are for the office staff.. will taste mon, tue, and wed. and post.. will let the 'girls' [no disrespect intended] decide ... i like smokey stuff and raw meat so i am not the best judge.

next time i will use the chimney starter. sent the pics to the girls they will be happy tomorow.