Cut large blocks of cheese into smaller portions.  I prefer about 4" chunks but you can cut them to your liking.

Place your cheese on a metal cooling rack and place on your smoker or grill to one side.

Fill your smoker tube with wood pellets of your choice.  Place it vertically on a solid fireproof surface and light it with a torch or lighter until it's burning fairly well.  Let it burn for 3 to 4 minutes.

Blow out the flame and carefully place your smoker tube horizontally on the smoker or grill rack on the opposite side of your cheese.

Close the smoker/grill lid and and let it smoke for around 2 hours but up to 3.  If you are smoking milder cheese you should go for the low end and stronger cheese like cheddar can go a little longer.  Check on the cheese every hour or so to make sure it's not melting and that it's still producing smoke.

When the cheese is smoked take it out of the smoker but leave it on the metal rack.  Let it rest at room temperature for an hour or so for the temperature to stabilize.  After it rests lightly wrap each piece with parchment paper and put it in the refrigerator for about 24 hours.  Just a warning, your refrigerator will smell like delicious smoke during this.

After the 24 hours you are getting close to done!  Vacuum seal (or seal in sip top bags with as much air out as you can) your smoked cheese individually and let them sit in your fridge for a minimum of 1 week, preferably 2.  After they rest, the smoked cheese is ready to eat!