sit in the smoke again. i did this for 2 hours.
after an hour, i checked the cheese by opening a little of one seam and shining a torch into the gap. they were definitely still whole and plump and round then. i think that the problem was that in the second hour, i got distracted by cutting up toppings for the pizzas, and the heat may have stayed on a little longer than i had hoped for a couple of the times. i think if i make sure that i am not distracted, and leave the heat on for no more than two minutes each time, then i will be 