Smoked Cheese A Howto Guide Hey Grill, Hey

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How long you keep your cheese smoking depends on the intensity of flavor you are going for. The longer it smokes, the stronger the flavor. Step 4: Rotate Your Cheese. Flip and rotate your cheese every half hour or so to ensure an even smokiness. Step 5: Seal Your Cheese and Let Rest.

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Set up the smoker to cold smoke. You can use the tube or a cold smoke generator. Put the wood chips of your preference. Make sure that the temperature doesn't exceed 80 degrees Fahrenheit. Put the cheese on the grate, cover with the lid and leave it for two hours. Turn it every half an hour.

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Put your cheese pieces on a wire rack in your smoker and shut the lid. Allow the cheese to smoke for 2 hours. After an hour, turn the cheese over and then keep smoking for another hour. The temperature needs to stay at 90F, as anything higher will melt your cheese.

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Smoking the Cheese. When it comes to smoking cheese, there are a few key steps to follow to ensure a delicious and perfectly smoked result. In this section, we'll walk you through the process of placing the cheese on the smoker grates, controlling the smoke, monitoring the temperature, and flipping the cheese if necessary.

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When the cheese has finished smoking, remove the cheese from the smoker. Wrap the cheese up and wait for at least a week for the flavors to meld and develop. In our opinion, we like it best after two weeks of rest. Eat or use, then store sealed in plastic wrap for 6-8 weeks in the refrigerator.

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Place your cheese on a metal cooling rack and place on your smoker or grill to one side. Fill your smoker tube with wood pellets of your choice. Place it vertically on a solid fireproof surface and light it with a torch or lighter until it's burning fairly well. Let it burn for 3 to 4 minutes.

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Bring the racks and cheese outside. Plug the smoker in and place your racks. 7. Fill the pan to the brim with wood chips (for smoking). I prefer alder chips. 8. Set the pan with wood chips in place and put the door on properly. It will take 5 minutes or so for you to see smoke. 9.

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2. Cut a cheese of your choice. Any cheese can be smoked, unless it is so soft it will fall through the grate. Gouda, cheddar, and Gruyère are all common options. For fully smoked cheese, use pieces no larger than 4" x 4" by 2" (10cm x 10cm x 5cm), so the smoke can penetrate through the entire piece of cheese.

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Set the cheese out until it reaches room temperature. This step is necessary because if the cheese is too cold when placed in the smoker, you'll likely see condensation form on the sides of the cheese. This has an adverse effect on the smoking process. (Optional) Cut the cheese into smaller blocks.

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Remove cheese from smoker and wrap in parchment paper. Avoid wrapping too tightly, and allow cheese to breathe. Transfer the cheese to the refrigerator and leave it for 24 hours. After this, unwrap the cheese and transfer it to a vacuum-sealed bag. Leave to rest in refrigerator for 1-2 weeks.

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Prep the smoke: Light the smoking tube according to the manufacturer's instructions and put it in the smoker. Once the smoke starts coming from the smoking tube, place the cheese on the grill pan or grill grates. There should be enough airflow between the blocks of cheese to ensure the smoke reaches all sides of the cheese.

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Place the cheese on a wire rack or a piece of foil. If using foil, poke some holes in it to allow the smoke to penetrate the cheese. Place the cheese in the smoker and smoke for 1-2 hours, depending on how strong you want the smoky flavor to be. Check the cheese regularly to make sure it's not melting.

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Close the lid and smoke the cheese for about 1 hour for a lighter smoke flavor or 2 hours for a bolder smoke flavor. Wrap and refrigerate. Once the cheese is done smoking, remove it from the grill and wrap it in parchment paper or untreated butcher paper. Put it in the fridge for 24-48 hours. Seal tightly.

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Turn the heat gun on and let it start the pellets on fire. The pellets must flame in order to get them pellets going. Place your cheese blocks on a wire rack inside your smoker and close the lid. Let the cheese smoke for 2 hours. After an hour is up flip the cheese over and let it continue smoking for another hour.

Cold Smoked Cheese Recipe

Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter: https://kentrollins.com/email-sign-up/Used in this video.

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Step One: Start your smoke. Get your smoke tube going so that you have a steady smoke before you put the cheese on the grill. Step Two: Place the cheese on the smoker along with a bowl of ice. Place the lid on the grill. Step Three: Rotate and turn the cheese to ensure the smoke flavor is evenly applied.