Northern Oak Chunks: Northern oak with its mild nutty/vanilla smoke flavor is great for cold smoking white fish and cheese. Regulate your grill on low heat (200F or less). Place the oak chunks around the perimeter of the grilling surface. Put a sheet of aluminum foil that has been randomly perforated with a fork on the grilling surface. Place your favorite cheese wheel, wedges, or chunks on the foil and close the grill top. Let it smoke for several hours, turning occasionally. Serve with your favorite wine that has been aged in an oak barrel.