If you love a good rich, smoky cheese then you will love this guide on how to smoke cheese on a pellet grill. Cold-smoked cheese is a wonderful addition to any charcuterie board.
Smoked Cheese elevates the flavor with a wonderful smoky aroma. Smoked Cheese can easily be served as is with tasty crackers or added to a beautiful charcuterie board. This guide will show you exactly how to smoke cheese on a pellet grill.
What types of cheese should you use for smoked cheese?
Hard cheeses or semi-hard cheeses work best for smoked cheese, DO NOT use soft cheeses as they will melt.
- Cheddar – Mild or Sharp will work for this.
- Gouda – Creamy, Buttery texture that tastes wonderful when smoked.
- Mozzarella – This can be smoked and added to pizzas or pasta.
- Monterey Jack – Monterey Jack or Pepperjack can be a wonderful option for a cheese board.
- Provolone Cheese – This is tasty on roast beef sandwiches.
How does the cold smoking process work?
Smoked Cheese is going to be done with your pellet grill turned OFF and it will be cold smoked. This means that you will want to purchase a smoke tube. The smoke tube will be filled with wood pellets and then lit with a butane torch. After 1-2 minutes the flame will go out and this will be placed on the grill grates of the pellet grill.
It will generate a significant amount of smoke without adding heat to the pellet grill or smoker. This will allow you to get a smoky flavor without any additional heat or melting. The pellet grill needs to remain at 90 degrees F or lower when cold smoking.
Once your cheese is prepared, your smoke tube is inside the smoker or pellet grill, you will then close the lid and allow the cheese to smoke for 2-4 hours.
What type of wood pellets should you use for Smoked Cheese?
Apple and Cherry wood pellets will give a nice subtle smoky flavor without being overpowering.
If you want a more significant, robust smoky flavor try hickory or oak.
Tips for How to Smoke Cheese on a Pellet Grill:
- Use an aluminum pan to place the cheese in, use blocks of cheese.
- Cheese can be coated with olive oil spray and seasonings such as Everything seasoning to add additional flavor and texture.
- Maintain a temperature inside the smoker of 90 degrees F or lower, this is crucial to keep the cheese from melting.
- Choose the right pellets for the flavor you are aiming for.
- Choose the right timing, if you want a light smoke flavor, keep the cheese on the pellet grill for 2 hours, if you want a more smoky flavor keep the cheese on for at least 4 hours.
- For even cooking, rotate the cheese halfway through the cooking time.
- Use a butane torch to light the pellets in the smoke tube, be sure to follow the manufacturer’s instructions for the smoke tube that you purchase.
- Smoked cheese is best made on a cooler day as opposed to the heat of the summer.
How do you store Smoked Cheese?
Once the cheese has fully cooled, wrap it in parchment paper, plastic wrap, or use a vacuum sealer. This can then be stored in the refrigerator for up to 2 weeks. The longer it is stored in the fridge, the more the smoky flavor will penetrate the cheese.
Smoking cheese on a pellet grill is a wonderful way to elevate your meals or party appetizers, using a cold smoker is quite simple when it comes to smoking cheese as long as you use a smoke tube and have a little bit of patience. Enjoy the wonderful taste of this delicious smoked cheese!
Pellet Grill Smoked Cheese
Ingredients
- 1 Block Sharp Cheddar Cheese
- 1 Block Pepperjack Cheese
- 1 Block Gouda Cheese or Additional Hard Cheeses
- Olive Oil Spray
- Everything Seasoning
- Smoke Tube
- Butane Torch
- Aluminum Pan or Cast Iron Skillet
Instructions
- Begin by preparing the cheese, place each block of cheese in the aluminum pan. If preferred you can coat the block of cheese with olive oil spray and everything seasoning to give it additional flavor.
- Use a smoke tube to create cold smoke without adding heat to the pellet grill. This means you will leave the pellet grill OFF. Fill the smoke tube with wood pellets and light it with a butane torch, then place it inside the grill. This will create smoke without adding heat.
- Place the aluminum pan of cheese next to the smoke tube on the pellet grill.
- Close the lid and let the cheese smoke for 2-4 hours. If you want to have a mild smoked flavor, remove the cheese at 2 hours, for a stronger flavor, keep the cheese on the smoker for 4 hours.
- If preferred for more even cooking, rotate the cheese halfway through the cooking time.
- Remove the cheese and allow it to fully cool at room temperature. It can then be wrapped in parchment paper or plastic wrap and placed in the fridge for 1-2 weeks or until used.
Notes
Nutrition
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Comments & Reviews
Mommy Hates Cooking says
We love to add this to a charcuterie or slice it on sandwiches!