Mastering Smoked Cheese: A Big Green Egg Step-By-Step Guide

Smoking cheese on a Big Green Egg is a fantastic way to elevate your culinary skills and add a rich, smoky flavor to your favorite cheeses. This process combines the precision of the Big Green Egg’s temperature control with the art of low-and-slow smoking, resulting in a creamy, slightly charred exterior with a deep, smoky aroma. Whether you’re using cheddar, gouda, or mozzarella, the key lies in maintaining a consistent temperature around 225°F to 250°F, ensuring the cheese melts without becoming oily. With the right setup, including a plate setter, convection plate, and wood chips for smoke, you can transform ordinary cheese into a gourmet treat perfect for charcuterie boards, sandwiches, or standalone snacks.

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Prepare Big Green Egg: Set up for low heat, use plate setter, convEGGtor, and wood chips

Smoking cheese on a Big Green Egg requires precise temperature control to avoid melting the cheese, which typically begins to soften around 90°F (32°C) and fully melts by 150°F (65°C). To achieve this, the Egg must be configured for low, indirect heat, typically between 175°F and 225°F (79°C–107°C). This setup minimizes direct flame exposure while maintaining consistent heat distribution, essential for the slow smoking process that infuses flavor without compromising texture.

Begin by placing the plate setter (ceramic stone) inside the Egg, legs facing up. This acts as a heat barrier, deflecting direct radiation from the coals. Next, position the convEGGtor (ceramic convector plate) on top of the plate setter. This accessory further diffuses heat and creates an even cooking environment, mimicking a convection oven. Together, these components transform the Egg from a direct-heat grill into an indirect-heat smoker, critical for delicate foods like cheese.

Wood chips play a pivotal role in flavor development. Soak 1–2 cups of hardwood chips (hickory, apple, or mesquite) in water for 30 minutes to prevent rapid combustion. Drain and sprinkle them over the lit charcoal. Avoid overloading the chips, as excessive smoke can overpower the cheese. For a milder flavor, use fruitwood; for a bolder profile, opt for oak or pecan. The goal is to introduce a steady, subtle smoke that complements, not dominates, the cheese’s natural taste.

Once the Egg is stabilized at the target temperature, place the cheese on the cooking grate, ensuring it’s positioned away from direct heat sources. Monitor the internal temperature with a grill thermometer, adjusting the dual function metal top (DFMT) vents as needed to maintain heat. Smoking times vary—hard cheeses like cheddar or gouda typically require 1–2 hours, while softer varieties like mozzarella may need less. Always err on the side of caution: over-smoking can lead to a bitter taste or melted mess.

This setup isn’t just about smoking cheese—it’s a versatile configuration for low-and-slow cooking of any heat-sensitive food. Mastering this technique unlocks the Egg’s full potential, blending precision with creativity. With practice, you’ll develop an intuition for balancing heat, smoke, and time, ensuring every batch of smoked cheese is a testament to your craftsmanship.

Choose Cheese Types: Opt for semi-hard cheeses like cheddar, gouda, or mozzarella for best results

Semi-hard cheeses are the unsung heroes of the smoking world, striking the perfect balance between texture and flavor absorption. Unlike softer varieties that can melt into a gooey mess or harder cheeses that resist smoke penetration, semi-hard options like cheddar, gouda, and mozzarella hold their shape while developing a rich, smoky crust. Their moisture content—typically around 40-50%—allows them to absorb smoke without becoming rubbery or dry. This makes them ideal for the Big Green Egg’s precise temperature control, ensuring a consistent, professional-grade result.

When selecting your cheese, consider the age and fat content. Younger, milder cheddars (6-9 months) smoke more evenly than sharper, aged varieties, which can become gritty. Gouda, especially smoked gouda, enhances its natural nuttiness when exposed to wood chips like hickory or apple. Mozzarella, often overlooked for smoking, develops a delightful, slightly crispy exterior while retaining its stretchy interior—perfect for pairing with charcuterie or grilled dishes. Aim for blocks at least 1-inch thick to prevent overheating and ensure even smoking.

The smoking process itself is straightforward but requires attention to detail. Preheat your Big Green Egg to 175°F-200°F using a plate setter and a drip pan to maintain indirect heat. Use fruitwood chips like cherry or pecan for a sweet, subtle flavor that complements the cheese without overpowering it. Smoke for 1-2 hours, flipping the cheese halfway through to ensure uniform exposure. Monitor the internal temperature—if it exceeds 80°F, the cheese may begin to melt, so adjust the vents accordingly.

One common mistake is rushing the process. Patience is key. Let the smoked cheese rest in the refrigerator for at least 24 hours to allow the flavors to meld. This resting period transforms the smoke from a harsh surface note into a deep, integrated taste. For best results, pair smoked cheddar with crackers and apple slices, smoked gouda with cured meats, and smoked mozzarella with fresh tomatoes and basil.

In conclusion, choosing semi-hard cheeses for smoking on the Big Green Egg is a decision rooted in science and taste. Their texture, moisture, and fat content make them the ideal canvas for smoky flavors, while their versatility ensures they shine in a variety of dishes. With the right cheese, temperature, and technique, you’ll elevate your smoking game from amateur to artisan.

Smoking Temperature: Maintain 175°F-200°F to smoke without melting the cheese

Maintaining the right temperature is the linchpin of successful cheese smoking. Aim for a steady 175°F to 200°F to infuse your cheese with smoky flavor without turning it into a gooey mess. This range is the sweet spot where smoke adheres to the cheese’s surface while preserving its structure. Too low, and the process drags on, increasing the risk of bacterial growth; too high, and you’ll end up with a melted block instead of a smoky, sliceable treat.

To achieve this, preheat your Big Green Egg to 225°F first, then adjust the vents to drop the temperature. Use a plate setter with legs facing up to create an indirect heat zone, and place a drip pan with water beneath the cooking grate to stabilize the temperature. A reliable thermometer is non-negotiable—the built-in gauge on the Egg can be off by as much as 50°F, so invest in a digital probe thermometer for accuracy.

The type of wood you use matters, too. Hickory or mesquite can overpower delicate cheeses, so opt for milder woods like apple, cherry, or pecan. Add a small handful of chips or chunks to the fire, but don’t overdo it—cheese absorbs smoke quickly, and too much can make it bitter. Smoke for 1 to 2 hours, flipping the cheese halfway through to ensure even flavor distribution.

Finally, patience is key. Once smoked, let the cheese rest in the fridge for at least 24 hours to allow the flavors to meld. This aging process transforms the cheese from merely smoked to deeply flavorful. With the right temperature control, you’ll achieve a smoky, firm cheese that’s perfect for charcuterie boards, sandwiches, or standalone snacking.

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Smoking Time: Smoke for 1-2 hours, flipping halfway for even flavor absorption

The smoking time for cheese on a Big Green Egg is a delicate balance—too short, and the smoke flavor remains superficial; too long, and the cheese can dry out or even melt. Aim for 1 to 2 hours, a window that allows the smoke to penetrate deeply without compromising texture. This duration is ideal for harder cheeses like cheddar, gouda, or pepper jack, which hold up well under heat. Softer cheeses like mozzarella or brie may require closer monitoring, as they can soften more quickly. Flipping the cheese halfway through ensures even flavor absorption, preventing one side from becoming overpowering while the other remains bland.

Consider the smoking process as a slow dance between heat and flavor. The Big Green Egg’s ceramic construction retains heat efficiently, but maintaining a low temperature (around 170°F to 225°F) is crucial. Use a plate setter with the legs facing up to create an indirect heat zone, and add a handful of wood chips (hickory, apple, or mesquite) for smoke. The 1-2 hour timeframe is not arbitrary—it’s the sweet spot where the cheese absorbs the smoky essence without losing its moisture. Flipping the cheese at the midpoint ensures both sides are equally kissed by the smoke, creating a harmonious flavor profile.

For those new to smoking cheese, the flipping step might seem trivial, but it’s a game-changer. Without it, the side closest to the heat source can become overly smoky, while the other side remains underdeveloped. Use a spatula or tongs to handle the cheese gently, as it may become slightly softer during the process. If you’re smoking multiple blocks, arrange them so they’re not touching, allowing smoke to circulate evenly. This method not only enhances flavor distribution but also helps prevent the cheese from sticking to the grate.

A practical tip: monitor the cheese’s appearance during the smoking process. It should take on a subtle golden hue, not darken dramatically. If you notice excessive sweating or oil pooling, it’s a sign the temperature is too high. Adjust the vents on the Big Green Egg to lower the heat and extend the smoking time if needed. Remember, the goal is to infuse the cheese with smoke, not cook it. By adhering to the 1-2 hour guideline and flipping halfway, you’ll achieve a perfectly smoked cheese with a balanced, nuanced flavor that elevates any charcuterie board or recipe.

Cool and Store: Let cheese cool, wrap in wax paper, and refrigerate for 24 hours before serving

Smoking cheese on a Big Green Egg imparts a rich, smoky flavor, but the process doesn’t end when the cheese leaves the grill. Proper cooling and storage are critical to ensuring the cheese sets correctly, allowing the smoke to meld with its natural flavors. Rushing this step can leave you with a rubbery texture or uneven taste. Let the cheese rest at room temperature for 30 minutes after smoking to halt the cooking process, then transfer it to a wire rack to cool completely. This gradual cooling prevents moisture buildup, which can dilute the smoky profile.

Once cooled, wrap the cheese in wax paper rather than plastic wrap. Wax paper allows the cheese to breathe, preventing condensation while still protecting it from contaminants. Avoid aluminum foil, as it can react with the cheese’s acidity and alter its flavor. For added protection, place the wrapped cheese in an airtight container before refrigerating. This dual layer of defense ensures the cheese retains its smoky essence without absorbing refrigerator odors.

Refrigerating the smoked cheese for at least 24 hours is non-negotiable. This resting period is where the magic happens—the smoke particles fully integrate with the cheese’s fat and proteins, creating a harmonious flavor profile. Skipping or shortening this step results in a harsh, acrid taste that lacks depth. Think of it as the cheese’s version of marinating; time is its best friend. For optimal results, store the cheese in the coldest part of your refrigerator, typically the back or bottom shelf, where the temperature remains consistent.

If you’re smoking harder cheeses like cheddar or gouda, consider aging them for an additional 2–3 days after the initial 24-hour rest. This extended period enhances the complexity of the smoke, revealing subtler notes that shorter aging can’t achieve. Softer cheeses like mozzarella or provolone, however, are best served within 48 hours to maintain their texture. Always label your wrapped cheese with the smoking date to track its aging progress and ensure freshness.

Finally, resist the temptation to slice into the cheese prematurely. Patience is rewarded with a smoother, more cohesive flavor. When ready to serve, let the cheese come to room temperature for 15–20 minutes to unlock its full aroma and taste. Pair it with crackers, charcuterie, or a robust red wine to complement the smoky undertones. Proper cooling and storage aren’t just afterthoughts—they’re the final, essential steps in mastering the art of smoked cheese on a Big Green Egg.

Frequently asked questions