Fill your smoke tube with whatever wood pellets or chips you have on hand to the top. I used applewood because that is my favorite. Take out your heat gun and set it against the pellets on the smoker tube. It is best to set the smoke tube with pellets directly on the grill first because of the flames. Do this on your grill or smoker.

Turn the heat gun on and let it start the pellets on fire. The pellets must flame in order to get them pellets going.

Place your cheese blocks on a wire rack inside your smoker and close the lid. Let the cheese smoke for 2 hours. After an hour is up flip the cheese over and let it continue smoking for another hour.

After the smoking process is done take the cheese off the grill. The flame should be out and the pellets should be done smoking.

Wrap the cheese up in some parchment paper or butcher paper and let the cheese rest in your fridge for up to 2 weeks. The longer the cheese rests in the fridge the better it gets. If you try eating the cheese right away it can be kind of gritty.