How to Cold Smoke Cheese on the YS640 Pellet Grill

Chef Tom brings you his favorite technique for How to Cold Smoke Cheese on the Yoder Smokers YS640s Pellet Grill. This technique can be transferred to lots of other grills (Kamado Joe, Napoleon Gas Grill, Weber Kettle), and works just as well on cheese as it does on cured salmon, nuts and even fruits. Get creative!

How to Cold Smoke Cheese


Ingredients

Assorted loafs/wedges/balls of cheeses

Instructions

Turn on the Yoder Smokers YS640s Pellet Grill, but do not press the start button. This will allow the fans to run, without starting a fire or creating any heat.

Place your cheeses on a FrogMat on the second shelf of the grill. Spread the cheeses out to allow for smoke to circulate all the way around each cheese.

Fill an A-Maze-N Tube Smoker with BBQr’s Delight 100% Apple Wood Pellets. Lay the tube on the main cooking grate, on the left sided of the grill. Light the end of the tube of pellets with a propane torch. Let the flame build until the pellets are well lit. Blow the flame out and allow the pellets to slowly burn.

Close the lid of the grill. Let the cheeses smoke for 2-3 hours.

You might also enjoy: Smoked Tri-tip Chili

Remove the cheese from the grill. Place them in vacuum sealed bags, or wrap tightly in plastic wrap and place in a zip-top bag.

Let the cold smoked cheese mellow out in the refrigerator for 5-7 days before serving.

Yoder Smokers YS640 Pellet Grill

1 Comment

  1. Bill
    May 2, 2020

    A couple of tips. Let the cheese come to room temperature prior to smoking. Also smoke early in the morning or at night when the air is cooler in order to make sure the smoker temperature is below 90 degrees

    Reply

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