If you click a link on this page, then go on to make a purchase, we might receive a commission – at no extra cost to you. It’s highly encouraged to experiment and smoke multiple kinds of cheeses! To smoke cheese in a charcoal grill, it’s best to use a variation on the two-zone cooking method. One tip I like to give out is when starting out at first, it’s probably best to learn on cheeses that have a higher melting point. If the smoke dies down after about 20 or 30 minutes, simply add one or two more unlit charcoal briquettes and another handful of wood. Smoked cheeses are considered a high-end delicacy and can cost quite a bit more than regular cheese. Cheese and nuts are by far, the best and safest foods to cold smoke. Today we’re showing you how to smoke cheese. this link is to an external site that may or may not meet accessibility guidelines. This should give you another 20 or 30 minutes of cold smoking. This one comes down to personal preference. Santoku Knife vs Chef Knife – What’s the Difference? If you came into this post wondering how to cold smoke cheese, I hope you now feel equipped to achieve great results on your own! If desired, you can cut the cheese into smaller blocks or wedges. Cold smoking cheese is easier than you think! After the coals are lit and the wood chips are placed on top, quickly assemble the aluminum tin and position your cheeses on the grate. You won’t go wrong. The smoke will effect each one differently to create unique flavors and results. Close the dome of the grill immediately and allow the system to smoke. Make sure you use an ice tray in the smoker. Top Tips for Cold-Smoking Cheese Smoke when it’s cool outside. In order to cold smoke cheese in a grill, you’ll need one with a lid, and it will need to be outside. This method utilizes a low-heat 750 watt electric hot plate. You do NOT need a “COLD” smoker to smoke cheese. Cheese must be "cold smoked," to prevent melting. Pair with crackers, wine or pickled vegetables for the perfect snack. The idea is to have the temperature of the hot plate high enough to generate smoke from the wood chips but low enough to keep the grill dome temperature below 90 degrees Fahrenheit. On one side of the grill or smoker, light about three to six charcoals and let them mostly ash over. HOW TO COLD SMOKE CHEESE: Fill smoke tube will pellets, place in smoker. Wait for a cool day. The cheese will sit on the grate or cooling rack and the smoke will roll around the cheese. Propane heat, even on the lowest setting, will get you over 90 degrees Fahrenheit. Unless you love smoked cheese so much that you want your entire house to smell of it. Cover the tin with aluminum foil with about five to ten holes poked on top. Light the smoke tube and allow the pellets to burn for a couple of minutes before blowing out. Cold smoking cheese is best done during the fall or winter months when the outside temperature is no higher than 60ºF (15°C). The foil cover will prevent any flare-ups from the smoldering wood. There are two easy methods for smoking cheese at home. Typical barbecue smoking involves heat, with the most common temperatures ranging from 225 to 250 degrees Fahrenheit. Solid milk fat in cheese begins to liquefy at 90°F (32°C). If six coals are too much, back it down to two or four. These few days significantly change the smoke taste of the cheese. It almost opened up a whole bunch of possibilities for me in the world of cheese. Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. Wrap the cheese with cling wrap or vacuum seal it. If you want your cheese really smoky, you might want two to three hours. Wagyu Beef Grades – What Are They and What Do They Mean? Place the cheese in the refrigerator for about three days. Place cheese in the smoker. Best Portable Propane Fire Pits – Our Reviews and Buyer’s Guide, Napoleon Grill Reviews – A Closer Look at a Premium Grill Brand. When the smoking process is over, the cheese isn't ready to eat just yet. Here in the northeast, winter is the perfect time to smoke cheese. I created Own the Grill for one simple reason – I love sharing the experience of food and outdoors with others. The most popular cheeses to smoke include Mozzarella and cheddar. Place a flat bread on the grill and add any toppings you like, along with some sliced smoked Mozzarella cheese. Certain items lend themselves well to cold smoking, and others do not. Certainly there are other varieties, but these are the most common that are sold in wood chip sizes in local stores. Most pellet smokers, unless equipped with a cold-smoking attachment, run too hot to smoke cheese in. A milder smoke will be less noticeable, while a harsher smoke will be a dominant flavor. Nexgrill vs Weber – Which Brand Makes the Best Grill? Warmer temperatures can cause your cheese … This part is completely up to you! Remember, we want the smoky flavor but the temperature in your smoker has to stay under 90 degrees Fahrenheit – which is almost impossible if you were to start a charcoal or gas fire. How to smoke cheese. That includes everything from which woods are best for smoking cheese, tips, and best practices to get the job done right. However, to protect your cheese from an unanticipated burst of heat, the general setup includes setting a cooking grate or a cake cooling rack on top of an aluminum tin that is full of ice. The resulting food is extremely tender with a touch of smoky flavor. A pan filled with ice is a great way to ensure heat from the smoke tube doesn’t melt your cheese. Start off with a low heat, just enough to generate smoke. You also don't want the charcoal fire directly under the aluminum tin, as you will melt your ice rather quickly. Infuse rich hardwood flavor into your cheese of choice by cold smoking it on the Traeger. Cold smoking is a process of smoking food without adding heat. When the smoking process is over, the cheese isn't ready to eat just yet. The beauty of doing this yourself is that you can buy cheap grocery-store cheese and significantly improve the quality by adding some smoke flavor to it with these methods. What’s the Best Wood for Smoking Brats? A slow cooker can can take your comfort food to the next level. Bulk warehouse stores offer good deals on big chunks of cheese. It keeps the temp down. It's an interesting concept, since generating smoke usually requires fire, which equals a lot of heat. Every system will be different, so if you need to add some more wood that's fine. Looking to amp up your beef stew but unsure where to start? Well, what should you do when you want to smoke a more tender food product – one that might melt at these temperatures, such as cheese? Pick a cold day to smoke. Food & Wine is part of the Meredith Corporation Allrecipes Food Group. Another option is to make a grilled smoky flat-bread pizza. Set the hot plate directly on the gas grill cooking grates. Credit: If you pick a warm day, smoking cheese will quickly become an uphill battle. This is easiest to accomplish if the air temperature is no higher than 60 °F (16 °C), even with the methods we'll use to keep temperatures low. The A-MAZE-N Pellet Smoker can be filled with wood pellets and used in place of your tin full of wood chips. You might be wondering at this point how to create smoke while still keeping the temperature under 90 degrees. It might take some willpower, but try to forget about that cheese for a few days. The cheese will not melt at this temperature. Cold Smoke Any Cheese Setup. Cold smoking cheese produces delicious results in around 2-4 hours without the risks associated with cold smoking meat—aside from the risk of melting your cheese if you let it get too hot. You can purchase cold smokers for this purpose, but doing it with available tools can be as easy as adding a pan of ice. However, I have had great results with American, Monterey Jack, Gouda, Brie, Swiss, and even Gruyere. Step By Step Guide for How to Cold Smoke Cheese, Best Cold Smoke Generator - An Incredibly Easy Way…, Best Wood for Smoking Ribs - Complete Guide and Tips, How to Smoke a Fresh Ham - Recipe, Tips, and Complete Guide, Best Wood for Smoking Brisket - Our Top Picks and…, Wood Pellets vs Wood Chips - What's the Difference…, How to Use Wood Pellets in a Charcoal Grill (Step by…, What are the Different Types of Smokers and Which…, Different Types of Ribs - Our Complete Guide. However, with some simple instructions, you can infuse cheese with smoky flavor while maintaining a relatively low heat. This just makes the process easier and adds a little bit of margin for error. Again, it's totally personal preference. The odd thing about this method is that you aren't using the gas grill for a heat source. The cold smoking process essentially turns your smoker into an enclosure for the smoke flavor to absorb into your cheese. The most important thing is that the air temperature does not exceed 90 degrees Fahrenheit. About halfway through the smoking process, rotate the cheeses on the grate (moving front to back and flipping the cheese blocks). For a standard charcoal kettle, it is ideal to have the heat source on the right and the tin with cheese far to the left. I use a Masterbuilt electric smoker. For all of you visual learners out there, here’s one of the best tutorials for how to cold smoke cheese – from the legend Malcom Reed himself: This part boils down to personal preference, but generally speaking the following wood pellet flavors are pretty popular for smoking cheese: If you don’t know which flavors to try, then get a variety bag  and test out different flavors to see what you like best!