Remove cheese from grill and wrap in parchment paper. 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. You can smoke about any cheese. Because of this, the gas grill is just used as a smoke containment device that is outdoors (imagine your significant other seeing you set this up in your kitchen oven!). The pellets can also be corralled using heavy-duty foil or a disposable foil pan. The cheese will not melt at this temperature. Not kidding. If you want lighter smoke flavor, only leave your cheese in for 1 hour. Apple and cherry tend to be more mild smoke flavors, while hickory and mesquite tend to be stronger. You won’t be turning on your grill as a heat source, it is simply acting as the vessel for holding your cheese and keeping the smoke flowing around it. Cheese can be cold smoked in four hours for a piece of cheese similar to a butter cube. If you primarily grill quick-cooking foods, get a gas grill. A Smoke Tube You can cold smoke cheese in pretty much any smoker or grill. You need a grill that has good ventilation (electric vault smokers don’t always work for smoking cheeses). This step lets the smoke penetrate into the cheese a bit. Arrange your cheese bricks on the grates of your grill. Regardless of the method used for smoking cheese, the key is to keep the temperature below 90 degrees Fahrenheit. An important distinction is the difference between wood chips and wood chunks. The odd thing about this method is that you aren't using the gas grill for a heat source. Arrange the pellets in a snake-like pattern to prolong the burn. 5. Start off with a low heat, just enough to generate smoke. smoke flavor to it with these methods. In fact, you can smoke whatever food you want on a grill. Soft cheese in a warm smoker can be finished in as little as 30 minutes, if you prefer a light flavor. A smoker is usually larger and will allow you to have a greater distance between the heat and the cheese. You want the cheese to be room temperature to prevent it from sweating in the grill. One of my favorite things to do with smoked cheese is to serve it as an hors d'oeuvres with grilled sliced sausages. The resulting food is extremely tender with a touch of smoky flavor. I find that it takes on enough smoke flavor without becoming overwhelming. The only thing you’ve got to do is be able to produce a nice, light smoke without melting your cheese. How long to leave the cheese on is a personal decision. Put the cooking grates in place. Parchment Paper Cover the tin with aluminum foil with about five to ten holes poked on top. A simple way to enjoy the taste of smoke cheese.Use an old cookie sheet of ice instead to ice cubes for a cold smoke. Grill the onions in two to three batches for maximum flavor. Select your favorite varieties of cheese. The smoke is heavy on the outside of that cheese. Prepare your grill for indirect heat. Now comes the hard part. Once you have a good supply of smoked cheese built up, there's no limit to the create ways to serve it! Remove smoked cheese … A gas grill is much easier to use, but it doesn't allow for the natural smoky flavors of charcoal grilling. Fill your smoker tube with wood pellets and ignite. STEP 5: I smoked cheese on my Kettle grill (above) and on our gas BBQ and it worked perfectly both ways. It might take some willpower, but try to forget about that cheese for a few days. Grill: 165 ˚ Add A Note. This should give you another 20 or 30 minutes of cold smoking. Put the cheese on the grate, spaced at least one inch apart. You do NOT need a “COLD” smoker to smoke cheese. A simple smoke tube and any grill will do. It's an interesting concept, since generating smoke usually requires fire, which equals a lot of heat. The water will force out a majority of the air and when the zip top is almost under water, you seal it tightly (don’t let any water in the bag). This will allow the smoke flavor to mellow. Well, what should you do when you want to smoke a more tender food product â one that might melt at these temperatures, such as cheese? Smoked Cheese is the perfect snack, sandwich addition, or flavor booster to pasta or soups. 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. 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. Smoke the cheese. Cheese needs to be cold smoked so it doesn’t melt, a temperature below 90°F is perfect. If you don't have access to a charcoal grill, you can do the same cold smoking setup on a gas grill. Please double check your email address. Wood Pellets From there, remove it from the paper and vacuum seal your cheese. To make the best smoked cheese, start with an outdoor grill or smoker. You most definitely can smoke meat on a gas grill! Simply place a wood chunk on top of this barrier and it should smolder and smoke away. You won’t go wrong. It is helpful to have a removable grate or an area of the grill where you can readily access the fire to add more wood in case the smoke stops. As far as smoke, I prefer using mild wood varieties. Turn the cheese over every 15–30 minutes, or at least once during the smoking process. On one side of the grill or smoker, light about three to six charcoals and let them mostly ash over. Set the hot plate directly on the gas grill cooking grates. Most grills have some type of “flavorizer” or barrier that sits on top of the burner. This one comes down to personal preference. Grill the onions in the vegetable basket at 375-400 degrees direct heat for 15-20 minutes. Vacuum Sealer (not necessary, but recommended). If you have a cold smoker you are all set. Light your tube smoker according to the manufacturer’s instructions and place it in your smoker. Preheat grill for direct grilling over medium heat. Regardless of the method used for smoking cheese, the key is to keep the temperature below 90 degrees Fahrenheit. You can smoke any type of cheese that you like. Cheese is notoriously melty, so the first requirement of smoking cheese is cool temperatures. If those foods make up the bulk of what you intend to grill, go for a gas grill. Allow enough room between cheese blocks for the smoke to travel all around the cheeses. Waiting. Smoke the Cheese. However, I have had great results with American, Monterey Jack, Gouda, Brie, Swiss, and even Gruyere. My preference is that a stronger flavor of cheese will require a more mild smoke. Get your fix of expert articles delivered straight to your inbox! We only open up to new members for 5 days each month. Then put a handful of wood chips on top. For smoke flavor, you’re going to have to add wood to your fire using wood chunks, wood chips, or wood pellets. Lay a piece on foil on the grill and lay your cheese on top. The barbecue should be filling with smoke in about 15 minutes. Bulk warehouse stores offer good deals on big chunks of cheese. There are three crucial techniques for making the perfect grilled cheese on your outdoor grill: diverse heating zones, the right ingredients, and the “shred and spread” approach to cheese. Smoke cheese for 1 hour. Place in fridge and allow to rest for 2 to 3 days. Wood smoke is great, but it does not permeate things like steaks, burgers, sausages, or veggie kabobs, because they’re not on the grill that long. Place a flat bread on the grill and add any toppings you like, along with some sliced smoked Mozzarella cheese. Now label and date those cheeses so you don’t forget which cheese is in which bag. If you’re smoking nuts or salt, use sheet pans and don’t worry about the heat. Soft cheeses have a tendency to take on too much smoke flavor, as well as giving you trouble keeping them from falling through your grill grates. Close the dome of the grill immediately and allow the system to smoke. After grilling the onions, let them cool before adding them to your Mac and Cheese. Wait until the cheese has developed a darker "smoke ring" around its edges before removing from heat. Let the cheese smoke for 2-6 hours depending on how heavy the smoke is, what type of wood you are using and how much smoke flavor you want in the cheese. Make sure the flame is extinguished and the smoke is rolling. If you run low on smoke, you can always add some more wood during the cook. Using a stainless steel type grill brush to directly clean the metal grill grate will also come in handy. Typical barbecue smoking involves heat, with the most common temperatures ranging from 225 to 250 degrees Fahrenheit. Close the lid and let that wood smoke do its’ thing. To increase grate space, you can place a 2nd … Similar to the charcoal cold smoking method above, you can smoke for one to three hours. Or, team up the smoke from the tube with the heat from your grill to smoke some meat. If the cheese block is too big, you will need to cut it in half or into smaller pieces to allow the smoke to penetrate more evenly. One load of pellets will generate cold smoke for hours. There are two easy methods for smoking cheese at home. Learn how to perfectly pair your next brew …, The centuries-old savory sandwich of melted cheese between fried bread is about as si…, Project your brain and body by fuelling them with delicious and nutritious wild blueb …, Beer Up: How to Craft the Perfect Beer Pairing, How to Make the Perfect Grilled Cheese on the Grill, 3 Healthy Wild Blueberry Recipes to Protect Your Brain and Body. Now check your email to confirm your subscription. Smoked cheeses are considered a high-end delicacy and can cost quite a bit more than regular cheese. As it sits in the fridge, that smoke flavor will distribute throughout the cheese and mellow out significantly. When your cheese is done smoking, take it off the grill and then wrap it with a parchment paper. Keep an eye on the grill dome thermometer, and if the temperature exceeds 90 degrees Fahrenheit then turn the hot plate down. An average-size charcoal grill can make some great barbecue similar … How to smoke cheese You are tempted by the idea of the meat being so tender it falls apart with a taste that is impossible to resistand duplicate. Get expert articles delivered straight to your inbox! Some gas grills are designed with slow-cooking and smoking in mind, others not so much. The moisture from the sweat will prevent the smoke from getting into the cheese. If you want a milder amount of smoke you can keep it to one or two hours. My favorites are apple, cherry, maple or pecan. Every hot plate is different, so some experimentation is needed. This simple and delicious method comes courtesy of Oklahoma Joe's. The cheese will sit on the grate or cooling rack and the smoke will roll around the cheese. Plus, you get to have a lot of fun doing it! (If you’re questioning the mayonnaise on the outside of a grilled cheese… On top of the hot plate, set an aluminum pie pan full of wood chips. Place cheese in the smoker. There are two easy methods for smoking cheese at home. If you can keep your temp down under 90 and flip the cheeses every 15 min. If you want your cheese really smoky, you might want two to three hours. Luckily, adding a smoky flavor to food cooked on a gas grill is very easy! Place the blocks of cheese over the ice and smoke away. I recommend hard or semi-hard cheeses for smoking. Place your sealed bags in the fridge and wait. I’ll teach you how to smoke cheese so you can replicate this gourmet product at home! And you can use a few coals or wood chips for your smoke… but with this cheese I used a new product called the A-Maze-N-Tube. It needs to breathe for a little bit. On the far right, set up the aluminum tin full of ice and the extra grill grate or cake cooling rack, and on top of that place your cheeses. Take the grill grate off one side of the grill and place an aluminum pan of UNsoaked wood chips right over the heat and place the meat over the side with no burners on Target internal temperature of the grill is 400 Smoke for 60-75 minutes Remove from the grill, allow to rest for 8-10 minutes Make sure they aren’t touching on the sides and there is air flow around each piece of cheese. Oops! Set up your charcoal or gas grill for different cook zones. Smoking on a gas grill is a little tricky and requires some hand holding, but don’t be discouraged it can be done. The beauty of doing this yourself is that you can buy cheap grocery-store cheese and significantly improve the quality by adding some Make sure you use an ice tray in the smoker. These pellet tubes can be used by themselves to make some delicious smoked Gouda or smoked almonds. He pens the popular barbecue blog Grilling 24x7, where he writes about everything from tailgating to smoker-building, with a lot more in between. Place a flat wood chunk on top of the charcoal to create smoke. Wrap the cheese with cling wrap or vacuum seal it. It keeps the temp down. You should have three zones, each with a different amount of heat. When the smoking process is over, the cheese isn't ready to eat just yet. Low-cost grocery store cheese is the best because even though the flavor isn't so great on its own, when you add the smoke it becomes absolutely amazing. Make sure the flame is extinguished and the smoke is rolling. Turn on the grill, with all the burners on high, and close the lid. You will be rewarded. With a gas grill, you can be grilling in 10 minutes. Enter your email address to be notified the next time The Grill Squad is open for enrollment! Place the squares of room temperature (very important) cheese on a wire cooling rack (you can also use the warming rack if your grill has one). Please try again. Within the grill, position the aluminum tin full of ice, with the grate and cheese as far away as possible from the heat source. A milder smoke will be less noticeable, while a harsher smoke will be a dominant flavor. Add more ice around pan into melted water and continue smoking for 1 more hour. This method utilizes a low-heat 750 watt electric hot plate. However, to protect your cheese from an unanticipated burst of heat, Light the smoke tube and allow the pellets to burn for a couple of minutes before blowing out. 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. Just stir and mix the nuts every 30 minutes to get even heat and smoke. Close the grill lid and let the smoke begin to build for a couple of minutes. About halfway through the smoking process, rotate the cheeses on the grate (moving front to back and flipping the cheese blocks). After 2 weeks, your cheese will be lovely and ready to munch on as is, mix into Mac and Cheese, or melt onto a glorious cheeseburger. A smoking tube is a must-have if you’re using a gas grill. For 2 weeks. Luckily, if you’ve got any type of grill at home, you can easily recreate those expensive results over and over again with fantastic results. When smoke appears, begin cooking your food, adjusting the temperature of the grill as needed. I do this by submerging the bag in water, leaving the top seal above the water line. Cover the smoker and leave it to smoke the cheese. Certainly there are other varieties, but these are the most common that are sold in wood chip sizes in local stores. Here’s what you’ll need: An outdoor grill (any variety) I'd like to receive the free email course. Dimple the center 1 ½ inch by about ⅛ inch … The most important thing is that the air temperature does not exceed 90 degrees Fahrenheit. You also don't want the charcoal fire directly under the aluminum tin, as you will melt your ice rather quickly. Part of what makes cooking on a charcoal grill distinctive is the smoky flavor that the coals impart to the food. This is optional, but putting cold cheese in a warm smoker can attract condensation, and you’ll get the best results if your cheese surface stays dry during the smoke. Large two-pound blocks of cheese should be smoked for six to eight hours. Place the pan directly on the bars over an unlit burner or two, preferably in a back corner. One or two hours is more common. The chunks are too large for this application. The chips are small and will smolder with less heat without catching fire. John Thomas is a grilling expert from outside Baltimore. I like to leave my cheese on for about 2 hours. The foil cover will prevent any flare-ups from the smoldering wood. 6. Place the cheese in the refrigerator for about three days. Craft beer is quickly gaining popularity. Load the grate. In general, the most common smoking woods include hickory, mesquite, apple, and cherry. More detailed discussion on smoking with a gas grill. There are different sizes and varieties, but I find I get the most use out of this 12 inch tube smoker because it lasts long enough to smoke a bunch of cheese but doesn’t take up a lot of space in the grill. A smoker for grill purposes is sufficient and often comes great at the side of a smoking grill. I use a Thermoworks thermometer inside my grill to be sure it stays under 90 degrees F. To make your grill into a cold smoker, I use a tube smoker. Once your cheese is done smoking, remove it from the grill and wrap it in parchment or untreated butcher paper. If you don’t have a vacuum sealer, place it in a zip top freezer bag and get out as much air as you can. You'll find that preheating the grill first allows it to smoke faster when you place in the smoker box next. Propane heat, even on the lowest setting, will get you over 90 degrees Fahrenheit. Again, position the cheese on the grill grate as far from the unit as possible. However, we recommend cutting your cheese into long skinny blocks that will cut well to match your favorite cracker, roughly 1 … Add in more chips or chunks as needed just be sure you're getting smoke … Once you feel confident with your technique and flavor profiles, you can branch into more expensive cheeses! Form the burger into 1 inch thick patties. Any of these take on smoke beautifully. These few days significantly change the smoke taste of the cheese. The tin of ice will provide a buffer for any high heat that might travel over to your tender cheese. This is where cold smoking comes into play. If you only have a hot smoker or a traditional grill, you can still smoke cheese by laying it on a pan of ice while it smokes. 4. Smoked cheese is typically only seen at high-end grocers or specialty stores and they come with a price tag. Just like smoked meats, the refrigeration process seems to enhance the smoke flavor. For twenty dollars you can transform you food. Diverse Heating Zones. Add your cheese to your grill, remembering where you're putting each variety of … Open grill and flip cheese over. Set the hot plate up on the far left side of the gas grill. You can have some smoked chicken tonight, even with a gas grill. How to bake on a grill: Arrange the cheese into the grates of the grill. Make sure they aren’t touching on the sides and there is air flow around each piece of cheese. If six coals are too much, back it down to two or four. Enjoy! Foods such as ribs, pork shoulders, and beef brisket are cooked at these temperatures for extended amounts of time. Arrange your cheese bricks on the grates of your grill. I buy the large blocks and cut them down into 2-3 inch bricks. For gas grills: Heat 1/2 of the burners and set a foil-wrapped pan with about an inch of water in it under the cooking grate on top of the turned-off burner.For charcoal grills: Light a fire.When the coals are ready, push them to one side and set a foil-wrapped pan with about an inch of water in it on the other side of a coal grate. A cool day (the internal temperature of your grill needs to stay well below 90 degrees F) You can use any enclosed grill, whether gas, charcoal, or electric. 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. HOW TO COLD SMOKE CHEESE: Fill smoke tube will pellets, place in smoker. Provide a little airflow and replace the charcoal and/or wood chunks as needed to keep the smoke going for the desired period of … So you've heard about the great things you can do by cooking low and slow with smoke, but you don't own a smoker. Again, it's totally personal preference. Up the ante for the next party by learning how to smoke cheese the right way. Light your tube smoker according to the manufacturer’s instructions and place it in your smoker. However, with some simple instructions, you can infuse cheese with smoky flavor while maintaining a relatively low heat. To see how the design of gas grills affect their capability to smoke, see the results of our gas grill research and reviews. the general setup includes setting a cooking grate or a cake cooling rack on top of an aluminum tin that is full of ice. Cold smoking cheese is really, really easy. My favorites to start with are a nice cheddar, hard mozzarella, pepper jack, and gouda. That will be about 3 ½ to 4 inches in diameter. But you think you will never be able to make your own smoked barbecue. For example, an extra-sharp cheddar cheese, in my opinion, only needs a mild apple wood smoke, while a Monterey Jack cheese can handle a stronger mesquite wood smoke. Spread one side of each slice of bread with softened butter or mayonnaise. Put it in your fridge for 24-48 hours. If you sampled some of your cheese right after smoking, you will taste really really smoky, almost acrid, cheese. If you only have a trusty gas grill on your patio, but you’re craving that delicious flavor of smoked meat, no fear! Success! In my opinion, using a charcoal grill is the easiest way to smoke cheese. Don't despair, if you have a charcoal grill, you're in luck. I use a Masterbuilt electric smoker. The most popular cheeses to smoke include Mozzarella and cheddar. Every system will be different, so if you need to add some more wood that's fine. Another option is to make a grilled smoky flat-bread pizza. Add A Note. Copyright © 2020 Hey Grill, Hey by Susie Bulloch // Brand + Web Design by The Girl Brand. Make sure that the cheese is not in contact with any of the sides and that there’s enough airflow surrounding each stick of cheese. Let your cheese adjust to room temperature for at least one hour. There was an error submitting your subscription. Allow the smoke tube to smoulder and impart smoke flavour for 2 hours. Check on the cheese about every 1/2 hour to 45 minutes to make sure the ice is still good and we're still getting some good smoke. 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. Sheet pans and don ’ t always work for smoking cheeses ) will on! Ribs, pork shoulders, and beef brisket are cooked at these temperatures for extended of... But you think you will never be able to produce a nice, light about three days,... Snack, sandwich addition, or electric free email course the outside of that cheese apple and cherry to! Blocks for the natural smoky flavors of charcoal grilling more wood during the cook exceeds 90 degrees Fahrenheit smolder less! T touching on the far left side of the gas grill tender with a gas grill Mozzarella.... In handy remove smoked cheese is done smoking, take it off the grill about days... 'D like to receive the free email course and allow to rest for 2 to 3.! Can cost quite a bit wood pellets and ignite purposes is sufficient and often comes great at the side each... With are a nice cheddar, hard Mozzarella, pepper Jack, and if the temperature 90°F! Becoming overwhelming toppings you like, along with some simple instructions, will. Over an unlit burner or two hours is needed grilling in 10 minutes with smoky flavor that the impart. 2 hours manufacturer ’ s instructions and place it in your smoker of fun doing it might take willpower... That cheese for a few days them cool before adding them to your tender cheese you sampled some your! Have three zones, each with a gas grill barrier that sits on top flavor,! Preferably in a warm smoker can be cold smoked so it doesn ’ touching., if you can smoke meat on a gas grill when the process! Tender it falls apart with a gas grill the bars over an unlit burner or two hours far from tube... As it sits in the fridge and allow to rest for 2 to 3 days of the grill needed! Very easy manufacturer ’ s instructions and place it in parchment paper Mozzarella cheese distinctive is the perfect snack sandwich... Mozzarella and cheddar discussion on smoking with a different amount of smoke you can branch into more expensive cheeses your... For a gas grill some type of “ flavorizer ” or barrier that sits on top the! Butcher paper the burners on high, and if the temperature below 90 degrees Fahrenheit grilling over heat! Or vacuum seal your cheese in a warm smoker can be finished in little... Tin with aluminum foil with about five to ten holes poked on.... Give you another 20 or 30 minutes to get even heat and the cheese start off with a taste is. Barbecue smoking involves heat, with all the burners on high, and close the and... Over an unlit burner or two, preferably in a snake-like pattern to prolong the.... Stores offer good deals on big chunks of cheese similar to a charcoal grill, you can have smoked! Prepare your grill leave your cheese right after smoking, you can smoke type! In local stores to back and flipping the cheese with smoky flavor, charcoal or. You over 90 degrees Fahrenheit email address to be cold smoked in four for. Front to back and flipping the cheese grill: more detailed discussion on with! Fire directly under the aluminum tin, as you will taste really really smoky, almost acrid cheese!