Cold Smoking Cheese: Bradley Smoker Techniques And Timing

Smoking cheese is a delicate process that requires precision and patience. The Bradley Smoker, with its temperature control features, can be an excellent tool for achieving the desired outcome. But how long should one cold smoke cheese in a Bradley Smoker? The duration depends on various factors, including the type of cheese, its size, and the intensity of the wood flavour. Let's delve into the details and explore the art of cold smoking cheese.

Bradley Smoker setup: keep temps low, use ice to maintain temps around 90°F (32.2°C)

To cold-smoke cheese in a Bradley Smoker, it is important to keep the temperature low. The ideal temperature range for cold-smoking cheese is between 75°F (23.9°C) and 90°F (32.2°C).

• Start by setting up your Bradley Smoker in a sheltered location, away from wind exposure. Wind can cause significant heat loss, affecting your ability to maintain a consistent temperature.
• Preheat your smoker for at least one hour before adding the cheese. This step is crucial in ensuring the smoker reaches the desired temperature range.
• Use a cold smoking adapter kit for the Bradley Smoker. This kit will help you achieve the low temperatures required for cold smoking.
• Take advantage of cold days. Cold ambient temperatures will make it easier to maintain the desired temperature range inside the smoker.
• If the outside temperature is not cold enough, use ice to keep the smoker temperature low. Place ice in a tray inside the smoker to help regulate the temperature.
• Monitor the temperature inside the smoker using a thermometer. Check the temperature at regular intervals to ensure it remains within the target range.
• Adjust the vents accordingly. Keep the vents partially open to allow for adequate airflow while maintaining temperature control.
• Use Apple bisquettes for smoke generation. These bisquettes will provide a light, fruity, and slightly sweet smoke aroma that pairs well with cheese.
• Smoke the cheese for approximately 5-6 hours. This duration will give you nicely smoked blocks of cheese.
• Check the temperature at the 2-hour mark. By this time, you would have used around 5 Apple bisquettes, and the internal temperature should be around 69°F (20.6°C).
• Continue cold smoking for another 2.5 hours, then check again.
• After the initial smoke period, smoke for an additional 30 minutes before removing the cheese. This will give you a total smoke time of around 5 hours.

By following these steps and maintaining temperatures around 90°F (32.2°C), you can create delicious cold-smoked cheeses with amazing flavors.

Bradley Smoker cold smoke adapter kit: separate wood-burning element while cooling smoke

The Bradley Smoker Cold Smoke Adapter Kit is an essential accessory for those looking to cold smoke cheese, meats, fish, or nuts. The kit includes a cold smoke adapter and an aluminium smoke tube, which attaches to the Bradley Smoker.

The cold smoke adapter enables you to perform a true cold smoke by moving the bisquette burner outside the smoke box, turning your Bradley Smoker into a cold smoker unit. This is achieved by fitting the adapter between the smoke tower and generator, with the smoke travelling through the aluminium tube, which cools the smoke before it reaches the food. The smoke tower and generator are connected via a flexible aluminium tube that is 36" long when extended. The adapter is constructed from powder-coated steel and is compatible with Original and Digital Bradley Smokers (not the P10 Smoker).

The cold smoke adapter kit is a great way to enhance your dining experience and experiment with new recipes, such as smoked cheese, without cooking them. It is a convenient, lightweight, and removable attachment that can be used in your own backyard.

When smoking cheese, it is recommended to keep the temperature low, ideally around 75°F (23.9°C), but no higher than 90°F (32.2°C). The cheese should be smoked for approximately 5-6 hours. To prepare the cheese for smoking, it is recommended to cool it to an optimum temperature by placing it in the freezer for an hour.

Overall, the Bradley Smoker Cold Smoke Adapter Kit provides a simple and effective way to cold smoke a variety of foods, with the added convenience of being able to use it at home.

Cheese type: smoke cheddar, gouda, Monterey Jack, Havarti, Swiss, or mozzarella

Smoking your own cheese at home is a fun process, but it requires some extra equipment and time. The Bradley Smoker is a great option for cold smoking cheese, but how long should you smoke it?

When cold smoking cheese in a Bradley Smoker, the process can take anywhere from 2 to 6 hours, depending on the desired smoke flavour. It is recommended to keep the temperature below 90°F (32.2°C) to prevent the cheese from melting. To achieve a deeper smoke flavour, simply smoke the cheese for a longer period within this temperature range.

For specific cheese types such as cheddar, gouda, Monterey Jack, Havarti, Swiss, or mozzarella, the smoking duration can vary. Here are some guidelines for each type:

• Smoke Cheddar: Smoke cheddar for 1.5 to 2.5 hours in the Bradley Smoker. The longer it smokes, the more intense the smoke flavour will be.
• Smoke Gouda: Gouda is a semi-hard cheese that can be smoked for around 2 hours. It is recommended to start with a milder smoke flavour for this type of cheese.
• Smoke Monterey Jack: Similar to gouda, Monterey Jack is a semi-hard cheese that can be smoked for about 2 hours. You can adjust the duration based on your desired smoke intensity.
• Smoke Havarti: Havarti is a semi-soft cheese, so it may require a slightly shorter smoking time than harder cheeses. Aim for 1.5 to 2 hours to avoid overpowering the flavour.
• Smoke Swiss: Swiss cheese is a hard cheese that can withstand a longer smoking duration. Aim for 2 to 3 hours, depending on your desired smoke intensity.
• Smoke Mozzarella: Mozzarella is a soft cheese, so it is more delicate and prone to melting. Smoke it for 1.5 to 2 hours, being mindful of the temperature to prevent melting.

After smoking, it is essential to wrap the cheese and let it rest in the refrigerator for at least a week, preferably two weeks, to allow the flavours to mellow and develop. This waiting period is crucial for the cheese to reach its optimal taste profile.

Cheese preparation: cut into blocks, glaze with maple syrup, freeze for an hour

To prepare your cheese for cold smoking, there are a few key steps to follow. Firstly, cut the cheese into blocks or small pieces. This increases the surface area exposed to the smoke, allowing for more even and efficient smoking.

Next, glaze the cheese with maple syrup. This step is optional but adds a hint of sweetness that pairs well with the smoky flavour. It also helps to keep the cheese moist and provides a better surface for the smoke to adhere to. Use a silicone basting brush to lightly coat the cheese, ensuring you don't soak the blocks.

After glazing, place the cheese blocks in the freezer for about an hour. This step is crucial in achieving the optimal smoking temperature. Freezing the cheese for an hour will cool it down without actually freezing it, ensuring the cheese doesn't melt during the smoking process. It also helps to dry the outside of the cheese, creating a better surface for the smoke to cling to.

Once the cheese is properly prepared and cooled, it's ready to be placed in the smoker, following the specific instructions for your smoker model. Remember to maintain a temperature below 90°F (32°C) to prevent the cheese from melting and always allow ample time for the flavours to develop after smoking, typically a minimum of two weeks.

Smoking process: smoke for 2-6 hours, flip cheese every 30 minutes, rest for 24 hours

The smoking process for cold-smoking cheese in a Bradley Smoker can take anywhere from 2 to 6 hours, depending on the desired level of smokiness and the type of wood flavour used. It is recommended to flip the cheese every 30 minutes to ensure even smoking and help keep temperatures in check.

When smoking cheese in a Bradley Smoker, it is important to maintain a constant stream of smoke throughout the process. This can be achieved by keeping the smoker's door closed as much as possible, only briefly opening it to rotate the cheese. By flipping the cheese regularly, you ensure that all sides are exposed to the smoke, resulting in an even infusion of flavour.

The smoking duration can vary depending on the size of the cheese and the type of wood used. For larger pieces of cheese or when using strong-flavoured wood, you may need to smoke for closer to 6 hours. On the other hand, smaller pieces of cheese or milder woods may only require 2 to 3 hours of smoking time. It is important to monitor the temperature inside the smoker to ensure it remains within the ideal range for cold smoking, which is generally between −5 and 20°C (23-68°F). If the temperature rises too high, you can add ice to the smoker to help moderate it.

After the smoking process is complete, it is important to allow the cheese to rest. Wrap the cheese or vacuum seal it, and place it in the refrigerator for at least 24 hours. This resting period allows the smoky flavours to settle into the cheese and enhances the overall flavour. The longer the cheese is allowed to rest, the better the flavour will be.

Frequently asked questions