Andy Montoya
Smoking your own cheese at home is a great way to save money and impress your friends. It's easy to do, and you don't need any fancy equipment. All you need is a grill, some wood chips, and the cheese of your choice. In this case, we'll be looking at how to smoke cheddar cheese on a pellet grill. The process is simple: first, soak your chosen wood chips in water, then place them in a smoker and light it. Once the flame is extinguished and smoke is rolling, place your cheese on the grill grates, making sure there is airflow around each piece. Close the lid and smoke for 1-2 hours, depending on how intense you want the flavour to be. Then, simply wrap and refrigerate.
Smoking Cheddar Cheese on a Pellet Grill
| Characteristics | Values |
|---|---|
| Type of Cheese | Cheddar |
| Temperature | Below 90°F |
| Grill | Outdoor grill with good ventilation |
| Wood | Hickory, cherry, apple, oak, mesquite, or pecan |
| Time | 1-3 hours |
| Resting Period | 2 weeks to 2 months |
| Other Tips | Use a tray of ice to prevent melting |
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What You'll Learn
Selecting the right grill
Temperature Control
Maintaining a consistent temperature is essential for smoking cheese. Look for a grill with precise temperature control, allowing you to set and maintain the desired temperature accurately. Some grills offer a smoke setting that lets you adjust the amount of smoke produced, giving you more control over the smoking process. The Traeger Pro 575, for instance, reliably maintains steady cooking temperatures, with only minor fluctuations.
Grill Size and Capacity
Consider the size of the grill and its cooking capacity. If you plan on smoking large batches of cheese or other foods, opt for a grill with a spacious cooking surface, such as the Ironwood XL or the Weber SmokeFire EX4. These grills provide ample space for smoking multiple items simultaneously.
Ease of Use and Convenience
Choose a grill that is user-friendly and convenient. Some grills come with features like built-in shelving, spice racks, and app connectivity, allowing you to control the grill remotely. The Traeger Timberline, for example, offers excellent app functionality and access to over 1600 recipes.
Grill Performance and Features
Pay attention to the performance and special features of the grill. Some grills, like the Camp Chef Woodwind Pro 24, offer exceptional temperature control, cold-smoking capabilities, and various accessory options. Others, like the Weber SmokeFire EX4, provide a "smoke boost" option, allowing pellets to burn at lower temperatures for a more intense smoky flavor.
Budget and Value
Pellet grills vary significantly in price, ranging from a few hundred to several thousand dollars. Determine your budget and look for a grill that offers the best value for money without compromising quality. Pit Boss, for instance, is known for offering affordable grills with a good balance between features and value.
Remember, the right grill for you depends on your specific needs and preferences. Consider factors like temperature control, size, ease of use, special features, and cost when selecting a pellet grill to ensure you achieve the best results for smoking cheddar cheese and other foods.
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Preparing the wood chips
Firstly, select the type of wood you want to use for your wood chips. Applewood is a popular choice and can be sourced from local orchards or apple trees. You can also purchase wood chips from your local store if you prefer convenience. Other options include hickory, oak, or mesquite, depending on your desired flavour profile.
Once you've chosen your wood, it's time to cut it into small pieces to create wood chips. A bandsaw is recommended for safety, but you can also use a chop saw or hand tools like a hand saw. Be cautious when handling power tools and wear appropriate safety gear. The goal is to create a pile of dry, small wood chips that are ready for the next step.
The next step is to soak your wood chips. Soaking is essential because it ensures that the chips smoke slowly and produce a more flavourful smoke. It also prevents them from catching on fire when tossed onto the hot grill. Fill a microwave-safe bowl with the wood chips and cover them with water. Microwave for about 4-5 minutes, or until the water boils. This quick method ensures optimal water absorption. Alternatively, you can soak the chips overnight or for at least 30 minutes to an hour.
After soaking, drain the wood chips and they are now ready to be used in your smoker. Place the soaked chips in a smoker box or directly onto the grill, following the manufacturer's instructions for your specific pellet grill model. Remember to maintain a temperature below 90 degrees Fahrenheit to prevent the cheese from melting.
By following these steps, you'll have perfectly prepared wood chips that will add a wonderful smoky flavour to your cheddar cheese. Experiment with different types of wood and soaking times to find the combination that best suits your taste preferences.
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Arranging the cheese
When arranging the cheese, it's important to ensure it doesn't melt. To do this, place the cheese as far away from the heat source as possible. If your grill allows you to adjust the level of the grill grates, place the cheese on the grate opposite the heat source. If your grill doesn't allow for this adjustment, you can use disposable aluminium pans to create a buffer between the heat source and the cheese. Fill one pan with ice and place a wire rack over it, then put the cheese on the rack. Stack this pan on top of another aluminium pan to increase the height and create more distance from the heat source, as well as good circulation.
Make sure the cheese isn't touching other pieces, and that there is airflow around each piece. If your cheese is too big, cut it into smaller pieces to allow the smoke to penetrate. The ideal size for the cheese is no thicker than a cube of butter. You can also lay the cheese directly on the grates of your smoker or grill, or use a grill basket.
If you're using a Z Grills pellet grill, you can turn it on without starting the pellets, which will activate the fan and move the smoke over the cheese and out of the chimney. This helps to minimise the bitterness that cold smoke can impart on the cheese. Place the cheese on the top rack of the grill, away from the heat of the smoke generator.
If you're using a tube smoker, place it on the bottom grate to the left of the pit above the firebox. Light it and let it burn for a few minutes before blowing it out. Then, place the cheese on the top rack of the grill, away from the heat of the smoke generator.
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Smoking the cheese
Next, prepare your smoker by filling it with wood pellets or chips of your choice. Soak the wood chips in water for about 45 minutes before smoking to impart a unique flavor to the cheese. You can use hickory, oak, mesquite, or even a mix of hickory and cherry for an all-around nice smoke.
Now, it's time to set up your pellet grill. Place an aluminum pan or tray filled with ice within the grill to help regulate the temperature and create a buffer against high heat. The grill should not be preheated, as you are aiming for cold smoking. Place the cheese on a grate or cooling rack above the pan of ice, ensuring it is far from the heat source. If your grill doesn't have adjustable grill grates, you can use disposable aluminum pans to create more height and distance from the heat.
Light the tube smoker according to the manufacturer's instructions. Place it inside the grill, ensuring it is positioned away from the cheese. Make sure the flame is extinguished, and you only have rolling smoke before placing the cheese on the grill. Close the lid of the grill and maintain good ventilation to keep the temperature below 90 degrees Fahrenheit.
The smoking time can vary depending on your preference for smoke flavor and the type of wood used. For a lighter smoke flavor, smoke the cheese for about 1 hour, and for a bolder flavor, smoke for 2 to 3 hours. Softer cheeses like mozzarella will take about 2 hours, while harder cheeses like cheddar will take about 2.5 to 3 hours. At the 1-hour mark, flip the cheese and add more soaked wood chips to maintain smoke levels.
Once the desired smoking time has been reached, remove the cheese from the grill and wrap it in parchment paper or untreated butcher paper. It is then ready to be enjoyed as a snack or used in recipes like mac and cheese or cheeseburgers. However, for the best flavor, it is recommended to vacuum seal the cheese and let it rest in the refrigerator for at least two weeks to a month. This allows the smoky flavor to mellow and penetrate evenly throughout the cheese.
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Resting the cheese
After smoking your cheddar cheese, it is important to let it rest. The cheese will have a bitter flavor after smoking, and it will need time to mellow. The longer you let the cheese rest, the more the smoke flavor will mellow. The minimum time for resting the cheese is two weeks, but two months is better. If you taste the cheese right after smoking, it will taste smoky and bitter. As the cheese rests in the fridge, the smoky flavor will infuse throughout the cheese.
To rest the cheese, you should vacuum seal the cheddar and let it rest in the refrigerator for at least a month. If the cheese is still too bitter or smoky after a month, seal it back up and let it rest longer. However, some people have enjoyed using the cheese within a week of smoking.
It is also recommended to let the cheese breathe overnight in the fridge and then vacuum seal it. It should then be left untouched for three to four weeks. This allows the flavor to penetrate the entire cheese block.
In addition to resting the cheese, it is important to consider the ambient temperature when smoking. The ideal temperature for smoking cheese is between 40 and 60 degrees Fahrenheit. If the temperature is too high, it can affect the quality of the cheese.
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Frequently asked questions
The type of cheese you smoke depends on your personal preference. The most popular types of cheese to smoke include cheddar and mozzarella. Harder cheeses, such as cheddar, will smoke for around 2 1/2 to 3 hours.
You will need a grill with good ventilation and the ability to easily track the temperature inside the grill. You will also need a tube smoker to place inside the grill.
The ideal temperature for smoking cheese is below 90 degrees Fahrenheit.
First, soak some wood chips in water for around 45 minutes. Then, light the tube smoker and place it inside the grill. Once the flame is extinguished and smoke is rolling, place the cheese on the grill grates, ensuring there is airflow around the cheese. Close the lid and smoke for 1-2 hours, depending on how bold you want the flavour to be.
The longer you let the cheese rest, the more the smoke flavour will mellow. It is recommended to vacuum seal the cheese and let it rest in the refrigerator for at least a month.
