Bushra Griffith
Smoking cheese is a great way to add flavour to your favourite block of cheese, and it can be done on a pellet grill. The process involves preparing a plate with tin foil, placing the cheese on top, and then putting it inside the pellet grill. The internal temperature of the grill should be well below 90 degrees Fahrenheit, and the cheese should be smoked for around two hours. The type of wood used to smoke the cheese varies according to personal preference, but mild wood varieties such as apple, cherry, maple, or pecan are recommended.
Smoking Cheese on a Pit Boss Pellet Grill
| Characteristics | Values |
|---|---|
| Type of grill | Outdoor grill or smoker |
| Temperature | Below 90 degrees Fahrenheit |
| Type of cheese | Hard or semi-hard cheese |
| Examples of cheese | Cheddar, mozzarella, pepper jack, gouda |
| Smoke source | Wood pellets, wood chips, or smoke tube |
| Examples of wood pellets | Apple, cherry, maple, pecan, hickory, mesquite |
| Smoke duration | 2 hours |
| Serving suggestions | Crackers, bagels, soups, dips, pasta, sandwiches |
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What You'll Learn
How to prepare the grill for smoking cheese
To prepare your Pit Boss pellet grill for smoking cheese, there are several steps to follow. Firstly, decide on the type of wood pellets you want to use. You can use any flavour of wood pellets, such as Mesquite, apple, cherry, maple, or pecan. The choice of wood will influence the flavour of the smoked cheese.
Next, prepare the grill itself. It is important to know how your smoker smokes, and remember that smoking cheese is not a timed process. You will not be turning on the grill as a heat source; it is simply a vessel for holding the cheese and directing the smoke. Place a pan of ice inside the grill to keep the temperature low. The ideal temperature for cold smoking cheese is around 60 degrees Fahrenheit or lower.
Once you have prepared the grill and the temperature is right, light a tube smoker inside the grill according to the manufacturer's instructions. Make sure the flame is extinguished and that smoke is rolling before placing the cheese inside. You can place the cheese directly on the grates, ensuring they are not touching and that there is airflow around each piece. Alternatively, you can place the cheese on a "plate" made of tin foil, which makes for easier cleanup.
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Choosing the right wood pellets
When it comes to choosing the right wood pellets for smoking cheese on a Pit Boss Pellet Grill, there are several factors to consider. Firstly, it is essential to opt for high-quality pellets to enhance the flavour of the cheese and avoid any potential damage to your grill. Pit Boss Grills manufactures wood pellets specifically designed for their grills, ensuring compatibility and optimal performance. These pellets are made from 100% all-natural hardwood, free from artificial additives, and are known for their superior flavour and quality.
The type of hardwood used in the pellets plays a crucial role in the smoking process. Oak hardwood, which is the base wood used in Pit Boss Pellets, is a popular choice due to its longer burning time and consistent performance. Additionally, oak pellets impart a strong aromatic smoke that pairs well with long, slow cooks. If you're looking for a sweeter flavour, apple wood pellets are a great option, especially when paired with pork or beef dishes.
Another factor to consider is the blend of wood pellets. Pit Boss offers a Competition Blend that combines cherry, hickory, and maple hardwoods, resulting in a sweet and smoky aroma with fruity undertones. This blend is versatile and can be used with various meats, seafood, desserts, fruits, and vegetables. However, when smoking cheese, it is generally recommended to use milder wood varieties such as apple, cherry, maple, or pecan to avoid an overpowering smoky taste.
Lastly, it is essential to consider the cooking time and temperature when choosing wood pellets. Smoking cheese is not solely dependent on time, and it's crucial to understand how your Pit Boss Pellet Grill operates. The internal grill temperature should remain well below 90 degrees Fahrenheit during the smoking process. The type of wood pellet you choose will influence the cooking time and temperature requirements, so selecting a pellet that aligns with your desired cooking parameters is essential.
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Placing the cheese on the grill
When placing the cheese on the grill, it is important to remember that the process is not a timed one. The internal temperature of your grill should stay well below 90 degrees Fahrenheit. You can use a smoke tube to infuse your cheese with a smoky flavor. The cheese should be arranged on the grates, ensuring they aren't touching and allowing airflow around each piece.
You can place the cheese directly on the grates or use a grill basket to ensure proper circulation. If you are smoking cream cheese, it is recommended to place the entire block on a "plate" made of aluminum foil. This can be placed on a small plate, disposable aluminum pan, cast-iron skillet, or baking sheet. Using a disposable foil pan may make it harder to get smoke on all sides of the cream cheese if the edges are too high.
If you are smoking on a Pit Boss Copperhead, it is recommended to use a pan of ice to lower the internal temperature of the smoker. The smoke setting may not be cold enough for smoking cheese, so it is suggested to use an AMNPS with dust or wood chips to get a cleaner, cooler smoke. You can also try using frozen soda bottles instead of ice cubes to reduce moisture.
For cold smoking, it is best to wait for cooler temperatures (60 degrees Fahrenheit or less) and start with cold cheese. Place the cheese on a grate on top of the ice and monitor the temperature closely.
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Smoking time and temperature
When smoking cheese on a Pit Boss pellet grill, it's important to remember that smoking is not a time-dependent process. The internal temperature of your grill should stay well below 90 degrees Fahrenheit. Some sources recommend keeping the temperature at 60-70 degrees Fahrenheit, while others suggest waiting for a cool morning and ensuring the temperature is 60 degrees or less.
To achieve a lower temperature, you can use a smoke tube, an AMNPS, or a pan of ice. A smoke tube will help infuse your cheese with a smoky flavor. An AMNPS will provide a cleaner, cooler smoke, but it may be challenging to keep it lit when using pellets. A pan of ice placed above the AMNPS can help lower the smoker's internal temperature.
The smoking time for cheese on a Pit Boss pellet grill can vary depending on the desired level of smokiness. Some people smoke their cheese for as little as two hours, while others may smoke it for several hours. It's important to monitor the temperature closely to ensure the cheese doesn't melt.
After smoking, it is recommended to wrap the cheese in plastic wrap or parchment paper and let it mellow in the fridge for 24 hours or even several weeks. This allows the smoke flavor to develop and intensify over time. Ultimately, the smoking time and temperature for cheese on a Pit Boss pellet grill can be adjusted based on personal preference and the desired level of smokiness.
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Storing and serving the smoked cheese
Storing your smoked cheese correctly is important to prolong its shelf life and keep it as fresh as the day it was smoked. The key thing to note is that the flavor of smoked cheese improves over time, so the longer you allow it to settle, the better.
Before storing, it's important to let the smoked cheese cool. It is recommended to let it rest for 24 hours, wrapped in parchment or untreated butcher paper, to allow the smoky flavors to settle in and soften the cheese. It's also a good idea to let it breathe a bit after smoking.
Vacuum sealing is a great way to store smoked cheese long-term. By reducing the air around the food, you cut the exposure to bacteria and other elements that cause deterioration. A tight seal also retains all the moisture and flavors of the cheese. Vacuum-sealed smoked cheese can last for several months, and even years, in the refrigerator. If you don't have access to a vacuum sealer, a good-quality plastic freezer bag will do the job. The important thing is to remove as much air as possible before sealing.
If you want to freeze your smoked cheese, it is recommended to grate it first. Freezing grated cheese will prevent it from becoming crumbly when defrosted and reduce the likelihood of mold. When it comes time to defrost, leave the cheese wrapped to help retain the flavor and moisture as it thaws. Ideally, this should be done slowly in the refrigerator for 24-48 hours, then gently brought down to room temperature.
Smoked cheese is a versatile ingredient that can be used in a variety of dishes. It makes a great snack on its own, a sandwich addition, or a flavor booster to pasta or soups. Smoked cheese can also be used to make a delicious cheese dip. Simply cut a block of smoked cheese in half, smoke it for 45 minutes at 100 degrees, let it sit for a day or two in the fridge, and then use it in your favorite cheese dip recipe.
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Frequently asked questions
You will need a Pit Boss pellet grill, cheese, wood pellets, a tube smoker, and a pan of ice. Place the cheese on a grate above the pan of ice, light the tube smoker, and ensure the flame is extinguished before placing the smoker in the grill.
It is recommended to use hard or semi-hard cheeses such as cheddar, mozzarella, pepper jack, or gouda. Soft cheeses can take on too much smoke flavor and may fall through the grill grates.
Smoke the cheese for around 2 hours at 200 degrees Fahrenheit. Remember that smoking cheese is not a timed process, and the most important factor is the smoke flavor.
You can use any flavor of wood pellets, such as hickory, apple, cherry, maple, or pecan.
Smoked cheese makes a great appetizer and can be served with crackers or bagels. It can also be added to dips, soups, or sandwiches.
