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