Randy Chandler
Smoking cheese is a great way to add a unique flavour to a variety of dishes. If you're looking to try cold-smoking cheese on a Green Mountain Grill, there are a few things to keep in mind. Firstly, it's recommended to use the cold smoke mode in the app, which allows you to control the fan speed. Keeping the fan speed between 5% and 10% ensures that the smoke circulates effectively without blowing away too quickly. The ambient temperature should be around 60°F, and it's a good idea to let the smoked cheese sit for a week or two to let the flavours develop. With the right techniques and some experimentation, you can create delicious smoked cheeses to enjoy as snacks or to use in recipes.
Characteristics and Values Table for Cold Smoking Cheese on a Green Mountain Grill
| Characteristics | Values |
|---|---|
| Fan Speed | 5% to 10% |
| Temperature | 125-130°F |
| Smoke Tube | 12" |
| Smoke Time | 1.5 to 2.5 hours |
| Cheese Weight | 4-8 kg |
| Additional Items | Bull Racks, Smoke Daddy Cold Smoke Generator, Wood Pellets |
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What You'll Learn
Cold smoke mode on the app
Cold smoking cheese is a feature available on the Green Mountain Grill. The cold smoke mode is built into the app in the latest grill firmware. It is only available on the new Prime Model. The app also has an adjustable fan speed and a temperature probe calibration tool.
To use the cold smoke mode, first, update your grill firmware using the app, which should take about a minute. Then, set the fan speed to 5% or 10%. A higher fan speed may cause too much airflow, and the smoke will not stick to the cheese. You can smoke the cheese for about 3 hours, then vacuum seal the cheese and let it sit for a week or two before consuming it.
Some users have reported that their cheese tasted horrible after the initial smoke, like an ashtray. However, after a few days in the fridge, the heavy smoke flavour dissipated, and the cheese tasted much better.
The cold smoke mode works great with a tube for cheese, and you can smoke about 8kg (17 pounds) of cheese at a time.
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Fan speed
Some users have reported starting the fan speed at 30% or 35% and gradually reducing it as the smoke was blowing out too quickly. By the end of the process, a fan speed of 10% was found to be ideal. It is also worth noting that the fan speed setting may depend on the model of the Green Mountain Grill.
For those using a Camp Chef pellet grill, the fan speed settings may be different. The Fan Only mode on this grill has a designated fan speed range of 0-5. Additionally, it is recommended to keep the grill temperature under 90°F when cold smoking cheese.
To achieve the best smoky flavour, it is important to pay attention to the smoke colour. During the startup cycle, the smoke will be white, indicating dirty smoke. As the temperature increases to 650-750°F with adequate airflow, the smoke will turn silvery blue, indicating clean smoke. This temperature range is critical for producing the right flavour.
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Flavours of wood pellets
When cold-smoking cheese, it is important to use wood pellets that are made for smoking food and do not contain any fillers or artificial additives. The type of wood pellet you use will depend on the flavour you are aiming for.
For a lighter smoke flavour, fruit wood pellets such as apple or cherry are a good choice. Apple wood pellets are a popular option, as they have a mild, almost sweet smoke taste that combines well with cheddar and gouda. You can also try mixing in some alder wood pellets, which are also mild and give the cheese a bit more depth.
For a more robust smoke flavour, hardwood pellets such as hickory or oak can be used. Hickory has a bacony sort of flavour, while oak is described as having a strong flavour. Sugar maple is another option for a light, sweet flavour.
There are also flavoured wood pellets available, such as the Lumberjack "Paris-Bordeaux Rosemary" pellets, which have a savoury, resinous flavour and aroma.
It is worth experimenting with different combinations of cheeses and woods to find the flavours you like best.
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Temperature
To achieve and maintain the desired temperature, several strategies can be employed. One approach is to use a pan or tray of ice water placed on the bottom grate to help regulate the temperature. However, some smokers find it more convenient to plan their cold smoking sessions according to the ambient temperature, aiming for an outdoor temperature between 40 and 60 degrees Fahrenheit.
The fan speed also plays a significant role in temperature control. It is recommended to set the fan speed to a lower percentage, around 5% to 10%, to prevent excessive airflow that could blow the smoke out too quickly and hinder the smoke from adequately absorbing into the cheese.
It is worth noting that the specific temperature settings may vary slightly depending on the model of the Green Mountain Grill being used. The newer Prime Model, for instance, offers a dedicated Cold Smoke Mode with adjustable fan speed through its associated app, allowing for precise temperature control during the cold smoking process.
After the cold smoking process, which can take up to 8 hours, it is essential to let the cheese rest. The cheese should be vacuum-sealed and refrigerated for at least a month to allow the flavours to mellow and develop.
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Storage and serving
When it comes to storing and serving your cold-smoked cheese, there are a few things to keep in mind to ensure the best flavour and quality. Firstly, it is recommended to let the cheese sit for a while after smoking to allow the flavours to develop and mellow. One source suggests that their cheese tasted better after a few days in the fridge, while another recommends vac bagging the cheese and leaving it for a week to let the heavy smoke flavour dissipate. This waiting period will allow you to enjoy the cheese at its best, so try to be patient!
During this resting period, the cheese should be stored in the refrigerator, ideally in an airtight container or vacuum-sealed bag to maintain freshness and prevent odour transfer. After the initial resting period, you can continue to store the cheese in the fridge, but it is recommended to consume it within a couple of weeks to ensure optimal flavour and texture.
When serving the cheese, it is best to take it out of the refrigerator about an hour beforehand to bring it to room temperature. This will enhance its flavour and texture, providing a more enjoyable eating experience. Cold-smoked cheese can be served as a snack, grated over dishes, or incorporated into various recipes. For example, it can be used on pizza or in sauces to add a smoky flavour dimension.
Remember, cold-smoked cheese is a delicate product, so proper storage and serving practices will ensure that you get the most out of your creation. Enjoy your homemade delicacy with friends and family, and feel free to experiment with different serving suggestions to discover your favourite ways to indulge in this tasty treat!
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Frequently asked questions
You can cold smoke cheese on a Green Mountain Grill by using the cold smoke mode built into the app, which also allows you to adjust the fan speed. You can also use a "Smoke Daddy Cold Smoke Generator" to generate smoke without firing up the grill.
It is recommended that you use a fan speed of 5% to 10% when cold smoking cheese. A higher fan speed may cause too much airflow, preventing the smoke from sticking to the cheese.
You can smoke the cheese for 1.5 to 2.5 hours, depending on your preference. After smoking, it is recommended to vacuum seal the cheese and let it sit in the fridge for a week or two before consuming it.
