CheeseCheddar, mozzarella, gouda, Monterey jack, gruyere, brie, and swiss.
Prep the Cheese:
Bring the cheese up to room temperature. Take the cheese out of the refrigerator at least two hours before smoking it.
Wipe off any moisture that forms on the cheese before smoking it.
Make the Smoke:
Light your smoking tube per the manufacturer’s instructions and place it in your smoker. Make sure there are no flames. When a steady stream of smoke is coming from the tube, arrange the cheese non-touching on a grill pan or directly on the grilling grate. Make sure there is plenty of airflow between each block so that smoke can get to the cheese on all sides.
Smoke the Cheese:
Close the lid and let the magic happen. Smoke the cheese for 2-4 hours.
Remove, Wrap and Wait!
When the cheese has finished smoking, remove the cheese from the smoker. Wrap the cheese up and wait for at least a week for the flavors to meld and develop. In our opinion, we like it best after two weeks of rest. Eat or use, then store sealed in plastic wrap for 6-8 weeks in the refrigerator.
Check the Weather: Choose to smoke cheese when the weather is cooler than 60 degrees outside.Use a Probe Thermometer: If there is any question about the temperature of the grill or smoker, use a probe thermometer (like this one) to monitor the temperature. Make sure that the temps DO NOT rise above 80-90 degrees F.Ice Pan: A foil pan of ice placed inside the smoker under the cheese can reduce the temperature around the cheese for the duration of smoking.Small Blocks: For best results, blocks of cheese should be relatively small, like a pound or less, about 3-4 inches in length. Smaller chunks will take on the smoke better than larger chunks.Room Temperature: Allow the cheese to come to room temperature and wipe away any moisture that forms on the surface of the cheese before smoking.No heat or flame: You want to smoke the cheese with a steady light and consistent stream of smoke without heat or flame.Rotation: Consider rotating the cheese if the smoke is only coming from one direction inside the smoke chamber. Moving the cheese around ensures the cheese blocks take on smoke equally.
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