Andy Montoya
Smoking cheese on a Traeger grill is a great way to infuse rich hardwood flavour into your favourite cheese. The process is simple: you can either use a smoke tube, or lay the cheese directly on the grates of your smoker or grill. It is important to note that cold smoking is recommended, as hot smoking may cause the cheese to melt. The ambient temperature should be low, and the smoker should be in the shade. You can use pellets or wood chips to generate smoke, and the cheese should be left to smoke for 2-4 hours.
Smoking Cheese on a Traeger Grill
| Characteristics | Values |
|---|---|
| Type of grill | Traeger Grill |
| Type of cheese | Any |
| Type of smoke | Cold smoke |
| Temperature | Lowest setting (160-165F) |
| Time | 2-4 hours |
| Fuel | Wood pellets |
| Fuel type | Hardwood, pecan, or other |
| Fuel cost | ~$10 for 5 lbs |
| Equipment | Smoke tube |
| Equipment cost | ~$20 |
| Preparation | Cheese slices, space between them |
| Preparation | Clean and oil the rack |
| Seasoning | Original rub |
| Post-smoking | Age in zip-top bags in the fridge for 2 weeks |
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What You'll Learn
Using a Traeger grill to cold smoke cheese
Cold-smoked cheese is a great snack and can be used as a flavour booster for soups, sandwiches, charcuterie boards, and more. It is also a perfect appetiser for parties and holiday events. You can use a Traeger grill to cold smoke cheese, and here is how you can do it.
Firstly, you need to ensure that your grill has a lid. The Traeger grill will not be turned on during the cold smoking process, so a gas grill, charcoal grill, or pellet grill will work. You can use any type of wood pellets to smoke cheese, but for a lighter smoke flavour, you can use fruitwood pellets like apple or cherry. For a more robust smoke flavour, you can use hardwoods like hickory or oak.
Now, to the actual smoking process. Start by adding ice to a sheet tray and placing a wire rack on top. Unwrap the blocks of cheese and place them on top of the wire rack, spaced out so that the smoke can circulate around the cheeses. You can use any type of cheese, but harder cheeses like cheddar, parmesan, or mozzarella work better than softer cheeses like cream cheese or brie. Next, fill the smoker tube about 80% full with your choice of wood pellets. Place the tube directly on the grill grates on the side of the grill, and light the wood pellets with a butane torch. You will need to make sure that about 10-15% of the pellets are lit so that the pellet tube doesn't burn out and stop smoking.
After a couple of hours, you can add a rub to the top of the cheese if you desire. After the cheese has smoked for 3-4 hours, it will have a brownish tint, and you can bring it inside to cool. You can then wrap the cheese in plastic wrap and place it in the fridge for 2 weeks to "age" and mellow out.
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Choosing the right wood for smoking cheese
Smoking cheese at home is relatively easy and fulfilling, with different types of wood readily available. The type of wood you use will depend on the type of cheese you are smoking, as well as the flavour you are trying to achieve.
Firstly, it's important to note that not all cheeses are suitable for smoking. Semi-soft cheeses such as Gorgonzola and Provolone absorb smoke quickly and don't take long to melt, which can ruin the process. Harder cheeses are more suitable, as long as they don't slip through the grid.
The flavour of the cheese will influence the type of wood you should use. Fruitwood is the best and safest choice for smoking cheese with a naturally mild flavour. Applewood has the highest concentration of mild flavours, allowing you to savour the cheese's natural taste. It has a mild, fruity, and sweet taste that complements the cheese's natural flavour. Applewood smoked cheese is perfect for sandwiches and salads.
Cherry wood is another fruitwood option that will impart a rosy tint to the finished product. It has a rich, sweet, and fruity aroma that won't overpower the natural flavour of the cheese.
If you want an intense aroma, you can try Hickory wood. It has a strong taste and is commonly used for meat, but it won't overpower the cheese's natural flavour. Oak is another strong-flavoured wood that goes well with hard cheeses like Cheddar or Gouda. It is considered one of the most versatile wood flavours and is ideal for most hard cheeses. It doesn't overpower the cheese and often leaves no aftertaste.
To prepare your cheese for smoking, unwrap it and let it rest at room temperature for about half an hour before smoking. This will allow some of the oils to be released, enhancing the flavour. Then, chill the cheese again for about 20 minutes.
Once you've chosen your wood and prepared your cheese, you can start the smoking process. Smoke the cheese for about five and a half hours at 75 degrees Fahrenheit (24 degrees Celsius). You can let it sit for up to six hours, but the temperature should not exceed 90 degrees Fahrenheit (32 degrees Celsius).
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How to prevent cheese from melting during smoking
Smoking cheese is a great way to add flavour to your favourite cheese, but it's important to prevent the cheese from melting during the process. Here are some tips to prevent cheese from melting while smoking it on a Traeger grill:
Choose the Right Cheese: Opt for harder cheeses like cheddar, gouda, Swiss, Gruyere, pepper jack, or parmesan. These varieties can withstand the low heat of the smoking process without melting easily. Avoid soft cheeses like brie or camembert, as they tend to become too runny when exposed to heat.
Cut the Cheese into Blocks or Slices: Before smoking, cut the cheese into smaller blocks or slices. This helps the smoke penetrate the cheese more effectively and results in a more pronounced smoky flavour.
Maintain a Low Temperature: Keep the temperature inside the grill below 90°F (32°C) to prevent the cheese from melting. Use a digital thermometer to monitor the temperature, and if it starts to rise, you can open the grill lid slightly to release some heat.
Smoke on Cooler Days: Plan your smoking session on a cool day, preferably when the outdoor temperature is below 60°F (15°C). This helps keep the cheese from melting.
Use Ice: If the temperature inside the grill rises, add ice cubes to the bottom of the sheet tray to help keep the temperature down and prevent the cheese from melting.
Smoke for Shorter Durations: Depending on the type of cheese and the desired smoke flavour, adjust the smoking time. For milder cheeses, smoke for a shorter duration, while stronger cheeses like cheddar can withstand a little longer. Check on the cheese regularly to ensure it's not melting.
By following these tips, you can enjoy smoked cheese without worrying about it melting. Remember to let the smoked cheese rest and refrigerate it before serving to allow the flavours to meld and mellow.
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Best cheeses for smoking on a Traeger grill
Smoking cheese on a Traeger grill is an easy way to recreate expensive, gourmet results at home. While you can smoke any cheese you like, hard or semi-hard cheeses are recommended as they take on the perfect amount of smoke flavor and are easier to work with. Soft cheeses tend to absorb too much smoke flavor and can be difficult to keep from falling through the grill grates.
Some great cheese options that take on smoke well include cheddar, hard mozzarella, pepper jack, and gouda. Once you've mastered the technique, you can branch out into more expensive cheeses. It's recommended to purchase large blocks and cut them into 2-3 inch bricks.
To prepare your Traeger grill for cold-smoking cheese, you'll need to use a smoke tube. Fill the tube with pellets and lay it on the grate of your grill next to an opening or hole to allow for airflow. Light the tube with a butane torch and let it burn out to create a "cherry" of coals that will smolder and generate smoke.
Now, it's time to arrange your cheese on the grill grates, making sure the pieces aren't touching and there's airflow around each piece. Close the lid and smoke for 1-2 hours. You can also add herbs, salts, or other ingredients to the outside of the cheese before smoking if you want to get creative with flavors.
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Seasoning and flavour combinations for smoked cheese
When it comes to seasoning and flavour combinations for smoked cheese, the possibilities are endless. Here are some ideas to get you started:
Herbs
Fresh herbs like basil, thyme, rosemary, and dill can be incorporated directly into the cheese during the making process. Thyme, with its earthy notes, enhances the complexity of cheddar cheese, while dill provides a tangy, slightly sweet flavour that pairs well with milder cheddars. Alternatively, dried herbs can be used to coat the exterior of the cheese during aging, adding visual appeal and deeper flavour profiles. When using dried herbs, consider sage, which brings a savoury element to balance the richness of cheddar, or chives, which add a mild onion flavour that complements the sharpness of cheddar.
Spices
Smoked paprika and garlic can be added to cottage cheese for a savoury spread with smoky notes. For an anti-inflammatory snack option, try combining turmeric and black pepper with cottage cheese. Cinnamon and nutmeg can also be mixed into cottage cheese for a healthier dessert option.
Sweet Combinations
For a sweeter block of cheese, such as cream cheese, consider using cinnamon sugar as a seasoning. This can be served with toppings like fig jam, honey, or salsa, and crackers or chips on the side. Another sweet option is to top the smoked cheese with jam, jelly, or chutney.
Savoury Combinations
For a savoury block of cheese, try using taco seasoning, seasoned salt, bagel seasoning, ranch seasoning, or cajun seasoning. Smoked cheese can be served with crackers, wine, or pickled vegetables as a savoury snack. It can also be used as a flavour booster in pasta or soups.
Wood Pellets
The type of wood pellets used during the smoking process can also impact the flavour of the smoked cheese. Mild wood varieties like apple, cherry, maple, or pecan are recommended.
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Frequently asked questions
Set your grill to its lowest setting, likely somewhere between 160-165°F, or use the "'Smoke'" setting. If your grill has a "'Super Smoke'" setting, you can use that.
You can experiment with different wood flavours. Pellets are better than wood chips because they burn longer and slower and may not need to be re-lit.
Smoke the cheese for 3-4 hours. After about 2 hours, you can season the cheese with herbs, salts, or spices if you desire.
You can smoke all sorts of cheese, including cheddar and gouda.
