Brick of Cheddar cheese (preferably
    "Old Fort" or aged Cheddar)

Place cheese on the rack.

Use a mild smoke flavor such as maple or fruit woods. Or try hickory flavor briquettes, which will give a very distinct flavor. Open the damper wide and make sure you do not go over 100 degrees F or else you will melt the cheese. Smoke for 1 to 2 hours. If temperature rises to a point where the cheese starts to melt, stop smoking, cool the cheese and the smoker completely, and restart the process.

Cheese is now ready to as an appetizer with your favorite wine or with apple pie and ice cream.

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