Frederic Melton
The RECTEQ Bull RT-700 Pellet Grill is a popular choice for those looking to smoke cheese. It is a high-quality, stainless steel electric pellet smoker that allows you to cook and smoke with 100% real wood. The precise temperature control panel makes it easy to achieve great smoke flavor, and its ability to hold a perfect temperature sets it apart from other pellet smokers. When smoking cheese, it is recommended to use mild wood pellets such as cherry, apple, or pecan, and to smoke for 45 minutes to an hour. The cheese should then be placed in zip loc bags for at least two days to enhance the flavor.
How to smoke cheese in a Rec Tec grill
| Characteristics | Values |
|---|---|
| Cheese type | Cheddar, Provolone, Swiss, or other mild cheddar |
| Smoking method | Cold smoking |
| Smoking equipment | Pellet grill, smoke tube, or pellet tube |
| Grill type | RECTEQ "Bull" pellet grill |
| Grill features | Bullhorn handles, bull face on the front of the lid, precise temperature control panel, smart grill technology, two meat probes |
| Grill material | High-quality stainless steel |
| Temperature settings | Low temperature for smoking, higher temperature for grilling |
| Smoke flavor | Full smoke flavor at lower temperatures, mild smoke flavor at higher temperatures |
| Smoke time | 45 minutes to an hour, or up to 6 hours |
| Preparation | Cut cheese into equal pieces, place on a non-stick grill mat or oven cooling rack over an aluminum pan filled with ice |
| Pellet type | Mild wood pellets such as cherry, apple, or pecan |
| Storage | Place smoked cheese in zip loc bags for at least 2 days, preferably a week |
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What You'll Learn
Cold smoking cheese in a Rec Tec grill
Step 1: Prepare the Cheese
Start with a suitable cheese for cold smoking. Cheddar is a popular choice, but you can also experiment with other varieties like provolone, Swiss, or English rugged cheese. Cut the cheese into blocks or slices, ensuring they are all roughly the same size for even smoking. Arrange the cheese slices on a pan or rack, leaving a little space between them.
Step 2: Prepare the Rec Tec Grill
To cold smoke cheese in a Rec Tec grill, you will need to use the test mode function. Set the controller to test mode and turn on the fan only, ensuring there is no heat or auger. Place a smoke tube, such as the A-Maze-N smoker, in the grill. Position the tube at the far left side, opposite the exhaust, to ensure proper air circulation. Keep the cheese a few inches away from the tube.
Step 3: Create Smoke
Fill the smoke tube with pellets, such as cherry, apple, or pecan pellets. You can also use wood chips or dust. Place the tube on the grate of the grill, next to an opening or hole for air circulation. Use a butane torch to light the tube until it burns on its own. Allow it to burn out, creating a "cherry" of coals that will smolder and generate smoke. Alternatively, you can use a tin can, wood chips, and an old soldering iron as a smoke generator.
Step 4: Smoke the Cheese
Place the rack of cheese on the smoker/grill grate. Make sure the ambient temperature is cool, preferably below 75°F. You can use a pan of ice to help maintain the temperature. Smoke the cheese for 2-4 hours, depending on your desired level of smokiness. The cheese will develop a brownish tint when it's ready.
Step 5: Season and Age the Cheese
After smoking, remove the cheese from the grill and place it in a cool location. You can season the cheese with your favorite rub or seasoning blend. Then, place the cheese slices into zip-top bags and store them in the refrigerator for at least two days to "age" and mellow out the flavors. The longer you age the cheese, the more the flavors will develop.
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Choosing the right cheese
When it comes to choosing the right cheese to smoke in your Rec Tec grill, there are several factors to consider. Firstly, it is recommended to start with a mild cheddar as your base cheese. Cheddar is a versatile and widely available option that takes on smoke flavour well. You can cut the cheddar into blocks or cubes to ensure even smoking.
Once you've mastered smoking cheddar, you can experiment with other varieties such as provolone or Swiss cheese. These cheeses also have mild flavours that pair well with the added smokiness. If you're feeling adventurous, you could also try smoking harder cheeses like Gruyère or Parmesan, which have a longer shelf life and can withstand higher temperatures without melting.
When selecting your cheese, consider the texture and fat content as well. Cheeses that are too soft or creamy may melt too quickly on the grill, so it's best to choose firmer varieties. Full-fat cheeses tend to work better than low-fat options, as the fat helps to carry the smoke flavour. Additionally, look for cheeses that have a natural or artificial wax coating, as this can help prevent the cheese from drying out during the smoking process.
Finally, consider the size and shape of the cheese. Smaller blocks or cubes are generally easier to smoke evenly, as the smoke can penetrate all sides of the cheese. Larger blocks may require more time on the grill, and you risk the exterior drying out or melting before the smoke flavour reaches the centre. Ultimately, the right cheese for smoking in your Rec Tec grill depends on your personal preferences, but following these guidelines will help ensure a successful and tasty outcome.
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Preparing the grill
To prepare your Rec Tec grill for smoking cheese, start by ensuring you have the right equipment. You will need a cold smoker attachment, or a smoke or pellet tube, and some mild wood pellets such as cherry, apple, or pecan. You will also need an oven rack that can fit inside your grill, and an aluminium pan or ice bottles/jugs to keep the temperature down.
Next, set up your grill for smoking. Place the aluminium pan filled with ice inside the grill, and position the oven rack above it. If you are using a pellet tube, place it at the far left side, opposite the exhaust, with the product to be smoked a few inches away. If you have a cold smoker attachment, follow the manufacturer's instructions to set it up.
Now, prepare your cheese. It is recommended to start with a mild cheddar, cut into blocks of around 1 3/8" thickness to ensure good smoke penetration. Place the cheese on the oven rack.
Finally, set your grill to the correct temperature. Smoking cheese is a cold smoking process, so you will not need to use heat. Set your grill to run with the fan only, and ensure that the temperature is below 70 degrees.
With your grill prepared, you are now ready to begin smoking your cheese.
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Setting the temperature
When smoking cheese in a Rec Tec grill, it is important to set the right temperature to ensure the cheese is smoked properly without melting. The ideal temperature for smoking cheese is around 40-70 degrees Fahrenheit, which is considered the cold smoking range.
To achieve this temperature, you can put your Rec Tec grill into test mode by following these steps: First, get the controller into test mode, and turn on the fan only, with no heat or auger. Place the smoke tube at the far left side, opposite the exhaust, and make sure any food product is kept a few inches away from the tube. This method is suitable for cold smoking items like cheese, salt, spices, or anything else you want to smoke without adding heat.
If you are using a Rec Tec grill with a cold smoker attachment, you can set the temperature according to the manufacturer's instructions. The cold smoker attachment allows you to smoke cheese without worrying about melting.
Additionally, the type of pellets you use can impact the temperature and smoking process. For example, at higher temperatures (350 and above), you may find that there is less smoke flavor. Therefore, it is recommended to use mild-flavored wood pellets such as cherry, apple, or pecan, which work well at lower smoking temperatures.
You can also try "cool smoking" at low temperatures for a short time and then increase the heat for grilling. This method provides a nice smoke ring and flavor to your cheese.
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How long to smoke the cheese
The time it takes to smoke cheese in a Rec Tec grill depends on the type of cheese and the desired level of smoke penetration. For example, one user recommends smoking mild cheddar with apple and cherry pellets for around 6 hours, cutting the cheese into smaller pieces to ensure good smoke penetration.
When using a Rec Tec grill, it is important to note that the temperature and type of pellets used can impact the smoking process and the flavour of the cheese. Some users recommend smoking at lower temperatures to achieve a stronger smoke flavour. At higher temperatures, the pellets may be fully consumed in producing heat, resulting in less smoke.
Additionally, the type of pellets used can also make a difference. Mildly flavoured pellets such as cherry, apple, or pecan are often recommended for cold smoking cheese. The size of the grill and the placement of the smoke tube can also impact the smoking time, as proper air circulation is necessary for effective smoking.
Overall, the time to smoke cheese in a Rec Tec grill can vary depending on user preferences and the specific setup of the grill. It is generally recommended to smoke cheese for at least 45 minutes to an hour, with some users suggesting longer smoking times of up to several days or even a week for more intense flavours.
Frequently asked questions
The Rec Tec grill is a high-quality, stainless steel electric pellet smoker.
Some recipes that can be made using the Rec Tec grill include smoked pulled pork, smoked mac and cheese, smoked queso dip, ribs, and BBQ chicken.
To smoke cheese using the Rec Tec grill, set the temperature to a lower temperature for full smoke. Place the cheese on an oven cooling rack over an aluminum pan filled with ice to prevent melting. Smoke the cheese for 45 minutes to an hour, then remove and place in zip loc bags for at least two days.
Cheddar is a good option for smoking, as are provolone and Swiss.
Mild woods such as cherry, apple, or pecan pellets are recommended for smoking cheese.
