Cooking with Fire Episode 16: Cold Smoking Cheese

Cooking with Fire Episode 16: Cold Smoking Cheese

Recipe Items

  1. A-Maze-N Tube Smoker
    A-Maze-N Tube Smoker
    As low as
    $19.99
  2. BBQr's Delight Wood Pellets, 20lb Bag
    BBQr's Delight Wood Pellets, 20lb Bag
    As low as
    $14.95

Josh Cary and Chef Tom Jackson of All Things Barbecue (atbbq.com) sit down to discuss one of their favorite cooking techniques, cold smoking.

Cooking with Fire Podcast

Cold Smoking Cheese Recipe




Ingredients

  • Your favorite cheeses

Instructions

Place your cheese of choice inside the cooking chamber of your grill. If you have a grill with a fan, turn the fan on, but do not light a fire. If your grill does not have a fan, place a small battery operated fan in the chamber to create a draft.

Place a smoke tube or wood chip box in the grill. Light the pellets or chips on fire with a torch. Allow them to smolder. It is best to NOT soak your wood chips. Soaked chips create white acrid smoke that will taste bitter. Cold smoke the cheese for 2-3 hours.

Remove the cheese from the chamber. Place in the refrigerator uncovered until chilled. Transfer to a vacuum seal bag. Vacuum seal the bag and return to the refrigerator. Let rest one week to mellow the smoke flavor. After one week, the cheese is ready to eat.

This recipe was prepared on a Yoder Smokers YS640 Pellet Grill.

Purchase Items in this Recipe

  1. A-Maze-N Tube Smoker
    A-Maze-N Tube Smoker
    As low as
    $19.99
  2. BBQr's Delight Wood Pellets, 20lb Bag
    BBQr's Delight Wood Pellets, 20lb Bag
    As low as
    $14.95

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