good morning everybody we are here today to show you guys a little bit about how we smoke our cheddar cheese so we've got a couple different types here we've got this one here which is a two year old ball derson that we get from Costco whenever it's on sale and this is just your run-of-the-mill Cracker Barrel pretty cheap cheese so it's not the greatest but once we smoke it it's going to be amazing so we're just take a look inside here you can see here we've got our tray full of ice we don't let so the the cheese obviously will melt and then all we do is we grab our cheese and we slide it in right on top of the ice it's a little bit of a tricky there we go perfect we just let them sit in there like that these here are the apple chips that we use it's straight apple smoking wood bits TrueNorth we get these at Canadian Tire these are the best ones that we've used I mean you could buy any any one of them would be good but I just find that get a real nice flavor we've tried Hickory before but don't really care for Hickory too much so you take a look at a color that cheese right now get right in there and zoom in on that and see it's nice just normal white cheddar and that's going to have a nice really brownish look once it comes out of there and I'll show you that later but we're going to let this smoke probably for about two hours at about the hour to 45 minute mark we're going to flip them and we're gonna let them go again and I usually just wait to see what color they are and the smoker you like them the longer you let them stay in but we'll come back to you once they're smoking away and show you what it looks like so we just came out take a little zoom in on the cheese so you can start to see the tops are getting a little bit dark like right in here we're going to flip these right now it's been about maybe 35 40 minutes but I only have a little pan of wood chips in there so I'm putting a new pan in as you can see this is just one of the most basic smokers you can get your hands on a little element down there that just heats them up just enough to get them smoking and as you can see that smoker has had to some good use you can see all the resin inside but once we get set to the point where I'm ready to flip I'm probably not going to flipping just the X I still want to get a better color on the top of these so I'm gonna let them go a little longer but yeah you can see how it's going we'll get back to you when it's a little bit darker okay well it's been just over an hour and a bit you want to zoom in on there you can start to see the color on the top is starting to go pretty good now so we're probably going to flip these you can see it's actually drying out a little bit crack in there you can see in the edges it's definitely getting darker I'll pick one of these up so you guys can see it but see that real difference of color like from the bottom to the top it's starting to change so what I'm going to do now is I'm just gonna flip them all and let them go for probably another hour and if you ever want to lick your fingers after touching that cheese that's like the best taste and stuff on the world in the world but anyway I'm going to flip them all put them back in for another hour maybe a little bit more cuz it's actually quite cold out here right now and it's not this I don't know the smoke just doesn't seem to be penetrating as well as it normally does so I don't think that cheese is as hot as it normally gets so anyway we'll keep it going see how it goes and we'll get back to you okay so zoom on in there take a look at the tops of those cheeses see that smoke is really starting to set in on the top like right around the edges looks dynamite this is going to be an amazing amazing cheese but you know you got to do when you finish with these cheese's what we typically do is we'll take each individual one out and we will wrap it in plastic wrap whatever you got and put it in a big ziplock bag put them all in together and we usually wait to four weeks before we'll eat this stuff because the smokiness is so intense when it first comes out that it's actually disgusting and if you eat it right away you're going to think this is not good but promise you wait two to three four weeks just test it each each time you take out of the fridge test it at four weeks it's guaranteed to be good I guarantee it's one of the best cheese's you've ever had and my daughter by the nod of the camera can agree that it is amazing and all of our neighbors love it and that's why we're making so much but still being give some away but anyway I hope you enjoy it and I know you will enjoy it cuz it's just awesome awesome cheese but give it a try and put some comments in the box below and let us know how you did