Use this smoked cheese recipe for Cheddar cheese, or substitute other hard cheeses, like Gouda, Edam or Havarti. You need a grill that has good ventilation (electric vault smokers don’t always work for smoking cheeses). 3. That’s it! Is it the best smoked cheddar in the world? Email. 4. -Try to avoid handling the cheese when it first comes off the smoker as you can disturb the beautiful straw … Smoke the cheese for 1½- 2½ hours. Set up your smoker to maintain a temperature of less than 90°F (32°C). Brine it for 24 hours then apply smoke for about 5 hours. Use cast iron. I’ve found that most commercial packaged cheeses are ‘OK’ in the smoker, but rarely are they great. Mine you taste cheese first and then smoke. Smoked cheeses are considered a high-end delicacy and can cost quite a bit more than regular cheese. This is the hard part.. I love smoked cheese and make it a couple of times a year. Add A... 3 Place cheese in … Set the smoker so that the temperature stays below 90°F, using Bradley Smoker Apple or Cherry Bisquettes. 2. Get the cheese. Bradley Smokers BS916 - High-End Pick. What it *is* however, is the end result of three years of experimenting, tweaking and trial and error (and some truly terrible cheese in the process!). You don’t... 3. Swiss is my favorite. I smoke at 190 F. I use hickory with every 4th puck being apple. Smoke will only penetrate the very outermost area of the cheese. 3. That allows you to get smoke without turning the heat elements on. Share. This smoked turkey is simply amazing. Bring the cheese into the house, and tightly wrap with plastic wrap. … Smoke your cheese for two hours, opening the door briefly every 30 minutes to rotate the cheese ¼ turn. I did, however, manage to find a cheese that smokes exceptionally well: Armstrong Old Cheddar. Step by Step 1. If possible, hook up the cold smoke adaptor to the Bradley Smoker. While you will lose some smoke doing this, it ensures the cheese is evenly smoked, helps keep temperatures in check, and also allows any humidity to escape the smoker box. You can cold smoke cheese in pretty much any smoker or grill. Steps 1 Let the cheese smoke for 2 hours. What I am going to lay out here is the exact method and ingredients I use to make my cheddar. Using wood chips of your choice (today I am using Apple chips soaked in water for about 30 min.) However, we recommend cutting your cheese into long skinny blocks that will cut well to match your favorite cracker, roughly 1 … They tend to be a bit oily and prone to sweating, even at lower temperatures. Load your rack(s) as high in the smoker as possible, and open the vents ½ way. 6. HOW TO COLD SMOKE CHEESE: Fill smoke tube will pellets, place in smoker. A 12 inch skillet will go from stovetop to smoker to the dinner table without too much hassle or too many dishes. The thing with smoking cheese is that it can turn out the same way….sometimes great, sometimes not, and because there are so many variables involved, it can require a lot of trial and error, before you hit that winning recipe. Comments. Cheese is notoriously melty, so the first requirement of smoking cheese is cool temperatures. Normally I use a smoke generator to cold smoke, but I have my Bradley P10 smoker and wanted to try it for smoking cheese. Load a couple hours of apple pucks into the smoker, start it up and fill the puck catch bowl with ice cubes. For this smoke, I went with fresh cream cheese (right) and Philadelphia cream cheese (center) and I also tossed in a small wheel of brie (left) just for fun. Let the cheese smoke for 2-6 hours depending on how heavy the smoke is, what type of wood you are using and how much smoke flavor you want in the cheese. (Note: I always smoke my cheese when the outdoor temperatures are between -5 and -10 degrees Celsius, for the best results). You won’t be turning on your grill as a heat source, it is simply acting as the vessel for holding your cheese and keeping the smoke flowing around it. Set the smoker so that the temperature stays below 90°F, using Bradley Smoker … Place the cheese on the top grate with about 1″ of space between them to allow for better smoke application. 6. Whole Smoked Turkey in the Bradley Smoker After an hour is up flip the cheese over and let it continue … However, you will need the cold smoke adaptor so that you don’t melt the cheese. After smoking, place the cheese in freezer bags or wrap in plastic wrap. You can smoke about any kind of cheese, including colby, swiss, provolone, mozzarella, cheddar, and muenster. Light the smoke tube and allow the pellets to burn for a couple of minutes before blowing out. Cut the cheese into blocks about 4” x 4” x 2”. I fire up the Bradley Smoker and loaded up some apple smoking pucks and turned on the smoke generator (but not the heating element), and got some smoke going. Make sure the temperature doesn’t rise above 90 degrees Fahrenheit. Cut the cheese into small pieces. Cheese must be "cold smoked," to prevent melting. However, if you can’t resist and absolutely HAVE to know what the cheese tastes like right away, go back out to your smoker, open the door and give the inside of the door a good lick….it’ll taste exactly the same, but you won’t mess up the cheese this way. Keep your smoker … This … Secondly, biting into your cheese you taste smoke first and then the cheese.