I start off with just the basics. An enclosure to contain the smoke and cheese, an electric burner, a piece of HD foil, a cast iron pan for the chips and chunks, and of course some bourbon and ginger ale. After putting the hickory chunks in the pan I fill the voids between the chunks with apple chips. The chips will start smoking first and help to get the chunks going. Then a piece of foil goes loosely over the top and I punch some holes in it for the smoke to escape. Then it all goes into the plywood smoker and the electric burner turned up to high. Today we are doing mild cheddar, havarti, mozzarella, and pepperjack. Getting ready to cut it down into smaller blocks. With smoking coming out of the smoker, I turn down the burner to 3/4 power and load up the cheese. Finished havarti Cheddar Mozzarella and pepperjack All bagged up!