Fire up the pellet grill, or smoker tube, light it with a torch.

Let the flame burn for 1-2 minutes before blowing out.

Place in the bottom of your smoker and let it smolder.

You want a light barely visible smoke.

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

Once the smoke is rolling and clean, place the cheese, evenly spaced, on the grill grates.

Make sure you place your cheese on clean smoker racks.

Keeping the cheese sanitary is a major component of its shelf life after smoking.

Close the lid and allow to smoke for 2-4 hour.

Every hour, turn the cheese.

Close the lid and allow to smoke for another hour.

When the cheese comes out of the smoker it will taste very bitter and ashy.

I recommend sealing and letting it rest in the fridge at least 1 month before trying.

Vacuum seal and store in the refrigerator for at least a month before consuming.