Owner`s manual

Cold Smoked Cheese (Approx. cooking time: 20-60 min.)
1 block of cheese (hard variety is recommended)
Aluminum foil
Cherry, Hickory, or Mesquite pellets
Note: Smoking cheese is best done when the outside temperature is
below 80 degrees.
With Flame Zone™ cover in place, start grill and adjust setpoint
temperature to Smoke. Allow grill to pre-heat, approximately 10 minutes.
Cut cheese into blocks no more than 1.5" thick. Place a layer of foil on
grid inside the Warmer/Smoker box. Smoke cheese for approximately 20-
60 minutes depending on level of smoke flavor you desire. Carefully
remove after smoking, and allow to cool. Store in an air tight re-sealable
bag in the refrigerator.