How To Cold Smoke Cheese On A Grill
How to smoke cheese at home on a grill.
A grill or smoker
A smoking tube and wood smoking pellets - we're using Cherry
but Pecan or Hickory is also a good choice for smoked cheese.
Hard cheeses of your choice
Sharp Cheddar, Jalapeno Cheddar, Asiago, Gouda, Provolone etc...
FoodSaver® FM5200 Vacuum Sealing System
FoodSaver® 11" x 16' Vacuum Seal Roll
Crackers and Jam to serve with your cheese.
Fill your smoker tube with wood pellets and ignite.
Close the grill lid and let the smoke begin to build for a couple of minutes.
Add your cheese to your grill, remembering where you're putting each variety of cheese.
Close the lid and let it smoke for about 1.5 to 2 hours.
If you need to refill your smoke tube, do so carefully with proper gloves.
When cheese has smoked for 1.5 to 2 hours, remove it from the grill and vacuum pack it with your FoodSaver® FM5200 Vacuum Sealing System - label the cheese with a marker if you wish
Refrigerate for about 1 week before enjoying
Cut into blocks or slices and serve with meats like pepperoni or summer sausage, and crackers
To keep your grill cool add tin trays of ice. Do not allow your grill to get above 85 degrees F. or your cheese may melt! 90 degrees F. is the melting point of most cheeses.
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