Once again, I am smoking cheese for the holiday - longhorn cheddar. However, this is similar to, but not really a "cheddar" cheese as it doesn't go through the cheddaring process (stacking and turning every 10 minutes stacked curds, cut into slabs, until the correct acidity is reached). It is a washed curd cheese, known as Colby Cheese, produced in a "Longhorn" (cylindrical tube) container, which is milder. But, it still has great flavor and is more moist than cheddar. Went to Bassham's retail outlet off I 20 in Fort Worth and got 8 slabs of it, each approx. 8" round, varying thicknesses: Cut them in ¼'s Then laid them out on A-Maze-N Matz on two racks in the smokehouse: Got the A-Maze-N pellet tray smouldering with an inch of pellets going with my torch: then put in the smokehouse where it can get airflow underneath, then out the upper grate: Coming out the top vent! Let it smoke for minimum 8 hours (last year I did it 6 hours and it wasn't smoked enough).