How To Smoke Cheese
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Place cheese on a small mesh rack so it doesnt fall through grill grates.
How to smoke cheese. You can always adjust it the next time to suit your taste. Fill smoke tube will pellets place in smoker. Add more ice around pan into melted water and continue smoking for 1 more hour.
Place your cheese blocks on a wire rack inside your smoker and close the lid. The trick is to let the cheese sit out in the open air for a bit before smoking to allow the outside to toughen. One method utilizes charcoal and smoke wood on a charcoal grill or smoker and the other uses an electrical heat source situated on a gas grill with smoke wood.
If you have a 2-pound block of cheese cut it into thirds. Line a cake tin with some tin foil. If you maintain a steady moderate smoke three hours should do it.
Some of these other cheeses that smoke very well are cheddar Swiss pepper jack halloumi and Manchego. Turn the Cheese Constantly Turn the cheese every 30 minutes so that it is evenly exposed to smoke on all sides. Place wood chips in the side tray and cold water in the bowl.
Cut wheels of cheese or larger blocks into small wedges or blocks. Be sure to smoke the cheese for approximately four hours or more for stronger flavors. Remove the cheese from the grate and place it in a resealable plastic bag.
There are two ways to cold smoke cheese. Cut cheese into blocks. You could put the cheese just on the racks but you can also use the cold smoke plate or a foil boat if you have any concerns that your cheese may melt and make a mess in your smoker.
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