Pellet Grill Smoked Cheese
Servings 8 Servings
Learn how to smoke cheese on a pellet grill using the cold-smoked method and a smoke tube.
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
Nutritional Information will vary depending on what cheese is used and how much is cut to serve.
This recipe works with hard cheeses that do not melt easily, cheddar, gouda, mozzarella, Monterey jack, or provolone work well.
Nutrition
Serving: 1Serving | Calories: 1kcal | Carbohydrates: 0.004g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.02g | Cholesterol: 0.2mg | Sodium: 2mg | Potassium: 0.2mg | Vitamin A: 2IU | Calcium: 2mg | Iron: 0.001mg
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