Cooking with Fire Episode 16: Cold Smoking Cheese
- By Tom Jackson
- Feb 10, 2017
Josh Cary and Chef Tom Jackson of All Things Barbecue (atbbq.com) sit down to discuss one of their favorite cooking techniques, cold smoking.
Cold Smoking Cheese Recipe
- Your favorite cheeses
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.