What do I need?

This will produce similar results to our process. We can't share our specific proprietary devices and processes, patents pending. This will get you very close though.

Get these items, or similar:

Amaze-N tube click here
Wood pellets or chips click here
Trays
an enclosure like a grill or an existing smoker
a blowtorch (or something to light the tube)
Spray bottle

DIY Seasonings Process

Mix your seasoning blend. Use a large stainless steel bowl or similar.

Once your seasoning is blended:

Spread the seasoning in a tray and lightly mist with water. Water is important because without moisture , the seasonings will not absorb the smokey flavor.

Fill an Amaze-N tube with pellets or chips of your choice and light. A blowtorch works best for this.

Place the tray and tube in the bottom of your smoker or grill and close it up.

Every 15 minutes, open the smoker and stir the seasoning, mist again lightly with water.

Do this for the first 2 hours. Your tube will likely smoke for longer, stop misting at 2 hours, but continue stirring every 15 minutes. This will help start the drying process.

After the smoke tube is complete, move the tray to your oven and set it for the dehydrate function or 150*. (Or as low as your oven will go).

Dry the seasoning in the oven for four hours. Stir the seasonings every 30 minutes to ensure proper airflow. You'll want it to be as dry as possible. We used moisture meters, but you can check by stirring and crumbling it in your hand.

Enjoy your smoked seasoning.

DIY Cheese Smoking

Temperature

This is the most important thing for smoking cheese. The cheese must remain below approximately 90F to smoke without melting.

DO NOT TURN ON YOUR SMOKER.

Simply use the enclosure with a smoke tube. This is far easier to do with a vertical smoker. Place two large trays of ice inside the smoker. One directly above the smoke tube and one on the top shelf.

The idea here is to keep the heat to a minimum. In AZ, use cold water to rinse your smoker inside and out. Then add the ice and wait 30 minutes before starting to smoke.

Smoking

Place the cheese directly on the middle racks of your smoker. Allow the cheese to smoke for at least 2 hours.

Once complete, the cheese will likely look very sweaty. Wipe it clean with a paper towel and seal the cheese inside a ziploc bag.

Store the cheese in the fridge. The longer the better. 2 weeks is the recommended aging, but it is fine to consume the cheese any time if you can't wait.

Choosing your cheese

Pretty much any whole block of cheese will work. We prefer Tillamook cheese ourselves, but have tried many other varieties.

We have found that Winco stores have the best pricing, typically beating out all of the other chains include costco.