Smoking Cheese: Masterbuilt Electric Smoker Time And Tips

Smoking cheese in a Masterbuilt Electric Smoker is a simple process that can elevate your cheese game and impress your friends and family. The key to successfully smoking cheese is maintaining a low temperature to prevent the cheese from melting and choosing the right type of wood to generate smoke. In this article, we will provide a step-by-step guide on how to smoke cheese in a Masterbuilt Electric Smoker, ensuring delicious, smoky results. From selecting the perfect cheese to monitoring the smoking process, you'll be able to create your own smoked cheese masterpiece in no time!

Choosing the right cheese

When it comes to choosing the right cheese for smoking, there are a few factors to consider. Firstly, it is recommended to opt for hard or semi-hard cheeses as they have a higher melting point and can withstand the heat without losing their shape. Examples of suitable cheeses include cheddar, halloumi, gouda, mozzarella, parmesan, and Monterey Jack. These varieties also pair well with the smoky notes, as their robust flavours are not overpowered by the smoking process.

On the other hand, softer cheeses are more difficult to work with as they tend to absorb too much smoke flavour and can be challenging to keep from falling through the grill grates. Semi-soft cheeses like Gorgonzola are not ideal as they melt quickly and can be tricky to place on the smoker.

Another factor to consider is the moisture content of the cheese. Younger cheddars, for instance, have a higher moisture content, allowing the smokiness to infuse more effectively. Similarly, Gouda that is young to moderately matured works well as it has a slightly higher moisture content, enabling the smoke to diffuse its aroma and texture throughout.

If you're planning to smoke cheese, it's advisable to choose a block or wheel of cheese rather than pre-sliced portions. This ensures that the smoke can penetrate the cheese effectively.

Lastly, consider the natural flavour of the cheese and select a type of wood that will complement it. Fruitwood, for instance, is a good choice for smoking cheese with a naturally mild flavour. Applewood, in particular, is excellent for cold-smoking as it has mild flavours that won't overwhelm the cheese's natural taste. Maple, cherry, hickory, and oak are other popular options, each imparting its unique flavour and aroma.

Remember, when it comes to choosing the right cheese for smoking, it's important to consider factors like texture, melting point, moisture content, and flavour to ensure the best results.

Preparing the smoker

Preparing the Masterbuilt Electric Smoker for cheese smoking is a crucial step in the process. Here are the steps you need to follow:

Firstly, ensure your smoker is properly set up for smoking cheese. Start by unplugging the smoker and letting it cool down completely. Once it has cooled, remove the racks, water pan, and drip tray for cleaning. Use warm soapy water to clean these components, making sure to remove any grease or food particles. Rinse them thoroughly and let them air dry.

Next, inspect the heating element and ensure it is clean and free of debris. If necessary, use a soft brush or cloth to gently clean it. Check the wood chip tray and replace it if it is damaged or worn out.

Troubleshoot common smoking issues by checking the smoker's thermostat calibration if you're having trouble maintaining a consistent temperature. If the temperature is too high, adjust the settings or use fewer wood chips. If it's too low, make sure the heating element is functioning properly and adjust the settings accordingly.

If you experience excessive smoke or a bitter taste in your cheese, reduce the amount of wood used or adjust the air vents to control the smoke.

To achieve the ideal temperature and smoke level for cheese smoking, proper calibration of your smoker is essential. Preheat your smoker to the desired temperature, usually between 70°F and 90°F. Once the temperature is stable, place your cheese on the smoker racks, ensuring they are evenly spaced. Keep in mind that maintaining a consistent temperature is crucial for a successful smoking session.

To regulate the temperature and create a moist smoking environment, consider using a water pan. Experiment with different wood chip flavours, such as apple, hickory, mesquite, or cherry, to enhance the flavour profile of your smoked cheese.

Remember, when preparing your Masterbuilt Electric Smoker for cheese smoking, cleanliness, temperature control, and proper calibration are key to ensuring a successful and delicious outcome.

Setting the ideal temperature

To achieve the ideal temperature, start by preheating your Masterbuilt Electric Smoker to the desired temperature, usually between 70°F and 90°F. Place your cheese on the smoker racks, ensuring they are evenly spaced. Close the smoker door and maintain a consistent temperature by avoiding constantly opening the door. Use a remote thermometer to monitor the internal temperature without disturbing the smoking process.

Consider using a water pan to help regulate the temperature and provide a moist smoking environment for your cheese. The water pan can assist in keeping the temperature stable and preventing the cheese from drying out. Additionally, choose the right wood chips for smoking. Softer woods like apple, cherry, or maple will produce a milder smoke flavour, while stronger woods like hickory or mesquite can impart a more intense flavour.

If you are struggling to maintain the desired temperature, there are a few troubleshooting tips you can try. First, check the smoker's thermostat and ensure it is calibrated correctly. If the temperature is too high, adjust the settings or use fewer wood chips. If the temperature is too low, check the heating element and adjust the settings accordingly. Excessive smoke or a bitter taste in the cheese may indicate that you are using too much wood or that the smoke is not properly ventilated.

Remember, the goal is to keep the smoking environment relatively cold to prevent the cheese from melting. With the Masterbuilt Electric Smoker's precise temperature control, you can easily achieve the ideal temperature for smoking cheese successfully.

Smoking the cheese

To begin, choose a cheese that has a firm or hard texture and can withstand the smoking process without melting or losing its shape. Good options include cheddar, gouda, halloumi, mozzarella, parmesan, and provolone. Avoid soft cheeses like mozzarella, as they melt at low temperatures.

Next, prepare your Masterbuilt Electric Smoker by cleaning it to remove any residue or previous smoke flavours that may affect the taste of the cheese. Unplug the smoker and let it cool down, then remove and clean the racks, water pan, and drip tray with warm soapy water. Check the heating element and wood chip tray, replacing the latter if it's damaged or worn out.

Now, it's time to set up the smoker for cold smoking. Preheat it to the desired temperature, usually between 70°F and 90°F. Place your chosen wood chips in the side tray and fill the bowl with cold water. You can also soak the wood chips in water for about 30 minutes before draining and placing them in a smoke pouch with holes poked in the top. This helps regulate the temperature and adds moisture to the smoking environment.

Place the blocks of cold cheese on a mesh wire rack inside the smoker, or directly on the smoker rack. If you're smoking halloumi, which is also known as "grilling cheese", you may expect grill marks, so a mesh rack isn't necessary. Turn the cheese once or twice during the smoking process.

Smoke the cheese for 2 to 4 hours, depending on the desired intensity of the smoke flavour. Remember that smoking for longer will result in a stronger smoky taste. Keep the temperature below 85°F to avoid melting the cheese. You may need to add more wood chips to the pouch every hour or so to maintain a consistent smoke flow.

Once the desired smokiness is achieved, remove the cheese from the smoker and let it rest on a rack for about an hour to cool down. If there is an oily film on the cheese, blot it with a paper towel. Then, seal the cheese in plastic wrap or butcher's paper and place it in the refrigerator for at least 24 hours to let the flavours develop.

Finally, for the best results, let the smoked cheese rest for at least one week to allow the smoke flavour to mature and mellow out. If you plan to eat the cheese within two weeks, store it in a zipper bag or wrap it in plastic wrap. It can be kept in the refrigerator for up to three weeks. For longer storage, consider vacuum sealing and freezing, although this may alter the texture of the cheese.

Storing the smoked cheese

Wrapping and Refrigerating:

After removing the cheese from the smoker, it's essential to let it rest and cool down. Wrap the cheese in parchment paper, wax paper, or untreated butcher paper. This allows the cheese to breathe and prevents condensation from forming. Place the wrapped cheese in the refrigerator for at least 24 hours, but preferably 24-48 hours. This resting period is crucial for the flavours to develop and mellow.

Vacuum Sealing:

Vacuum sealing is an important step to extend the shelf life of your smoked cheese. Remove the cheese from the parchment paper and place it in a vacuum sealer bag. If you don't have a vacuum sealer, you can use a zip-top freezer bag or a large ziplock bag, ensuring you remove as much air as possible before sealing. Label and date the bags for future reference.

Refrigerate for Mellowing:

Place the sealed bags of cheese back in the refrigerator and let them rest for at least two weeks. This waiting period is essential as it allows the smoke flavours to distribute evenly throughout the cheese and mellow out. The longer you can wait, the better the flavours will blend and enhance.

Storage Duration:

Properly stored smoked cheese can last for several months in the refrigerator. Some people have reported consuming cheese that was vacuum-sealed and refrigerated for up to a year, and it still tasted great. However, the general consensus is that the cheese will be at its best within the first 6-12 months.

Freezing:

Freezing smoked cheese is not recommended as it can negatively affect the texture, making it crumbly and less creamy. However, if you intend to use the cheese for cooking, freezing may be an option, but it's best to avoid it if possible.

Storage Container:

It is recommended to store the vacuum-sealed cheese in the bottom drawer of your refrigerator, which is usually the coldest area. Alternatively, you can use a small wine cooler set at around 50°F (10°C) to store your cheese.

Storing Without Vacuum Sealing:

If you don't have access to a vacuum sealer, you can still store your smoked cheese. Wrap the cheese tightly in plastic wrap, followed by aluminium foil or place it in a zip-top bag with as much air removed as possible. Then, store it in the refrigerator. While this method won't provide as long of a shelf life as vacuum sealing, it will still allow you to enjoy your smoked cheese for several weeks or even months.

Frequently asked questions