Cut the cheese into the desired size (4" x 4" x 2" is recommended).

Let the cheese come to room temperature, for about an hour.  It will cut the chances of condensation ruining your cheese.

While the cheese is coming to room temp, prepare your smoker.

Set the smoker temperature to 60-65°F.

Fill a pellet tube or maze with your choice of pellets and light it with a torch.

Place it in the bottom of your smoker and let it smolder. You want a light barely visible smoke.

Make sure you have plenty of airflows and leave the smoker off.

Once the smoke has begun producing, you are ready to place the cheese in.

Place the cheese blocks on a wire rack on the grill grates, away from the direct heat source.

Close the lid.

If your outside temperatures are warm, place a wire rack over an aluminum tray filled with ice cubes.

Leave to smoke for an hour, then turn the block of cheese.

Smoke for another hour.

Once the smoking process is done, remove the cheese from the grill.

Allow to cool, then wrap in butcher's paper and vacuum seal.

Store in the refrigerator for 1-2 weeks before consuming.