Being from Wisconsin, I have a great love for cheese. I decided to smoke some cheese and I used the A-MAZE-N tube smoker.  You fill the tube with wood pellets and light the tube enough for the pellets to smolder. During the cooler months, filling the water pan with ice is not required, but in the summer it is needed to ensure that you do not melt the cheese during the cold smoker process.  A full tube will burn for 4 hours. Through trial and error, I determined that 3 hours is the best time for the cheese and the Cherry wood pellets are the right match. After smoking the cheese is then vacuumed sealed for 3 weeks prior to using.

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