Hello Mike,
Please see post 11.
The "Bastard" is our eldest son and daughter in law's new toy. They have been having great fun experimenting in the few weeks since it arrived. I have just given them a call to find out more details of the cheese for you and they have invited us over for lunch. So thanks to you that's lunch sorted.

Apparently lunch will be very slow cooked pulled pork.
As for the cheese, well the raw material was a large block of superb extra mature cheddar given to them by their village butcher. They are often given freebies, this time to try out in the smoker. Anyway said block of cheese was cut into smaller chunks and slow smoked using Hickory pellets. Apparently you can get all sorts of different pellets to smoke with including apple and cherry wood to name but two.
Anyway back to the cheese. The smoking process seems to dry the cheese a little leaving it with a fantastic texture. During the process it seems to develop many small cracks which helps the smoke to permeate further. When the smoking process is complete you are then supposed to wrap it in clingfilm and place in the fridge for a couple of weeks before eating. I'm told it helps to ensure the flavour goes right through. As if that was ever going to happen!
All I can say is that it is utterly delicious especially with a glass of red. I must say that I am very envious as it seems to be a great tool. However, I won't be buying one. They only live about five miles from us.