Cold Smoked Cheese

Unpackage your cheeses

Fill your smoking tube full with pellets

Torch tube with pellets for about two minutes (should get very hot and pellets will start to smoke)

Place smoke tube at the bottom of your smoker underneath the heat shield, and opposite side of your chimney

Replace racks, and heat shield. Put cheese on top of clean racks. Let them smoke for about 4 hours (temperature should never be over 70F

Seal Cheese, and let it rest for 3-4 weeks, then enjoy!

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