Patrick Oconnell
Smoking cheese is a great way to add a rich, smoky flavor to your favorite variety. It's a relatively simple process, but it does require some careful temperature control to avoid melting your cheese. Solid milk fat in cheese begins to liquefy at 90°F (32°C), so it's crucial to keep the temperature of your smoker or grill below this threshold. There are several ways to achieve this, including smoking during cooler months or times of day, using only a small amount of charcoal, and adding ice or a pan of ice water to your smoker. By mastering temperature control, you can smoke a wide range of cheeses, from cheddar and mozzarella to Parmesan and gouda, infusing them with delicious smoky flavors without melting them into a gooey mess.
| Characteristics | Values |
|---|---|
| Temperature | Keep the temperature below 90°F (32°C) |
| Timing | Smoke for 2-4 hours |
| Cheese type | Avoid processed American cheese, store-bought pre-sliced cheese, and spreadable soft cheeses |
| Cheese preparation | Cut the cheese into small pieces and let it come to room temperature |
| Smoking device | Use a charcoal grill or a smoker |
| Fuel | Use a small amount of briquette charcoal and add your desired smoking chunks |
| Dampers | Keep the dampers three-quarters of the way closed |
| Ice | Place a pan of ice water or snow between the smoke tube and the cheese to keep the smoke cold |
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What You'll Learn
Keep the temperature below 90°F (32°C)
To smoke cheese successfully without melting it, the most crucial factor is maintaining a low temperature throughout the process. Here's a comprehensive guide to achieving that:
When smoking cheese, the ideal temperature range to aim for is between 60°F and 90°F (16°C and 32°C). This temperature range is crucial to prevent the cheese from melting and to ensure a gradual infusion of smoke flavor. It's important to remember that even a few degrees above 90°F can lead to undesirable results, so precision is key.
To achieve this, one effective method is to use a smoker with temperature control. Many smokers have built-in thermostats that allow you to set a specific temperature. If your smoker doesn't have this feature, you can invest in a good smoker thermometer to monitor the temperature manually. Place the thermometer probe in the smoker, ideally as close to the cheese as possible without touching it, to get an accurate reading.
Maintaining a consistent temperature within the desired range is crucial. Minor fluctuations are normal, but you should avoid extreme variations. If the temperature starts creeping up, try adjusting the vents on your smoker to restrict airflow and reduce heat. You can also try moving the cheese to a cooler part of the smoker, away from direct heat sources.
The smoking process should be slow and gradual. It's recommended to smoke cheese for 2-4 hours, depending on the variety and your desired intensity of flavor. However, always keep a close eye on the temperature during this entire period. If necessary, adjust the heat source or add ice packs to maintain the ideal range.
Additionally, the initial temperature of the cheese itself plays a role. Start with cheese that is already chilled, ideally straight from the refrigerator. This will give you a head start in maintaining a low temperature. If possible, choose a cooler day for smoking, as excessive ambient heat can work against you.
By diligently monitoring and controlling the temperature, you can successfully smoke cheese without melting it. This process will result in a delicious, smoky cheese that retains its original shape and texture.
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Cut the cheese into small pieces
Cutting the cheese into small pieces is an important step in the process of smoking cheese without melting it. Here's why:
When smoking cheese, the smoke will only penetrate the outermost area of the cheese. Therefore, by cutting the cheese into smaller pieces, you increase the surface area exposed to the smoke. This allows the cheese to absorb more smoke, resulting in a richer and more complex flavour.
It is recommended to cut the cheese into smaller blocks or pieces before placing them in the smoker. This way, the cheese will dry out more effectively and absorb smoke better than larger pieces. Smaller pieces of cheese also help to reduce the risk of melting since they can be placed further away from the heat source.
Additionally, allowing the cheese to reach room temperature before smoking is essential. Fridge-cold cheese may cause condensation to form, which can affect the smoking process. By letting the cheese come to room temperature after cutting it into small pieces, you can avoid this issue and ensure optimal smoke absorption.
Finally, remember that the key to successful cheese smoking without melting is temperature control. Maintaining a temperature below 90°F (32°C) is crucial to prevent the cheese from melting. By cutting the cheese into small pieces, you can more easily monitor and control the temperature, ensuring a consistent smoke infusion without overheating the cheese.
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Use charcoal briquettes
Charcoal briquettes are a great way to smoke cheese without melting it. Here's a step-by-step guide to achieving delicious smoked cheese using charcoal briquettes:
Prepare the Charcoal Briquettes and Smoking Setup:
Start by preparing your charcoal grill or smoker. Place a wire mesh screen on one side of the grill's charcoal grate. Soak about 2.5 cups of wood chips in water for at least 10 minutes to prepare your smoking chunks. Charcoal briquettes burn at a lower temperature than lump charcoal, making them ideal for smoking cheese.
Light the Charcoal Briquettes:
Light four charcoal briquettes and wait until they are coated in grey ash. This is a good indication that they are ready for the next step. Place the lit briquettes on the mesh screen inside your grill or smoker.
Add Smoking Chunks and Control Temperature:
Top the briquettes with about 1/3 cup of your soaked wood smoking chunks. You can use a variety of smoking chunks like white oak, hickory, cherry, or pecan, each imparting a unique flavor to your cheese. Slide the cooking grate into place over the briquettes and wood chunks, ensuring access to the fuel source through the hinged part.
Monitor Temperature:
Maintaining a low temperature is crucial to prevent melting the cheese. Keep the internal temperature of your grill or smoker well below 90 degrees Fahrenheit. You can use a metal pie plate or container filled with ice below the cheese to help moderate the temperature. Check the temperature regularly with a thermometer to ensure it stays within the desired range.
Add Cheese and Smoke:
Once the temperature is stable, carefully place your blocks of cheese across the grate. Cover the grill with its lid, positioning the vent on the opposite side of the mesh screen. Leave a small opening for the smoke to curl through. After about 10 minutes, check the temperature again to ensure it remains below 90 degrees Fahrenheit.
Smoking Time:
Depending on the size of your cheese blocks and the temperature of your setup, the smoking process should take around one to three hours. Keep in mind that the longer you smoke the cheese, the more intense the flavor will be. You can always adjust the time for your next batch to suit your taste preferences.
Enjoy Your Smoked Cheese:
Once the smoking process is complete, you can consume the smoked cheese immediately or store it in the refrigerator. For the flavors to mellow and equalize, it is recommended to refrigerate the cheese for at least a week.
Remember, when using charcoal briquettes to smoke cheese, the key is to maintain a low temperature to prevent melting. By following these steps, you can enjoy delicious, smoky cheese without worrying about it melting or burning.
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Smoke in cool weather
Smoking cheese in cool weather is ideal, as higher temperatures can cause the cheese to melt or burn. The cooler it is outside, the less you have to worry about temperature control. Aim for a temperature of 60°F or below, and remember that the temperature inside your smoker or grill will be higher than the outdoor temperature.
To smoke cheese in cool weather, start by allowing the cheese to reach room temperature. Cold cheese can cause condensation when placed in the smoker, which interferes with its ability to absorb smoke. Remove the cheese from the fridge at least two hours before smoking, and if any moisture forms, gently wipe it away. If the weather is particularly cold, you might skip this step, as condensation is less likely on chilly days.
Next, adjust the dampers on your smoker or grill so that they are about three-quarters of the way closed. This will restrict airflow and help you maintain a low temperature. Add a very small amount of charcoal—briquette charcoal is best—to your smoker's or grill's fuel compartment. You can also add your desired smoking chunks, such as white oak or hickory, for flavor. Light the charcoal and allow your smoker or grill to heat up at a low temperature.
Once your smoker or grill has reached the desired temperature—ideally below 90°F—you can add the cheese to the grate. Place the cheese blocks across the grate, ensuring they don't touch, as proper airflow allows the smoke to coat every side evenly. Use a thermometer to monitor the temperature, especially on warmer days.
You can also place a foil pan of ice inside the smoker under the cheese to help keep the temperature down. Remember that the longer you allow the cheese to smoke, the more flavorful it will be. When finished, remove the cheese from the grill and let it cool to room temperature before wrapping and refrigerating.
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Use a pan of ice water
Smoking cheese is an excellent way to add flavour to your cheese, but it can be tricky to get right. One of the most important things to keep in mind is that cheese can start to melt at temperatures between 60°F and 90°F, so it's crucial to keep the temperature of your smoker below this.
One way to keep the temperature low is to use a pan of ice water. Here's how you can do it:
First, prepare your ice pan. Get a foil pan and fill it with ice. You can also add water to create an ice water bath, which will help keep the temperature consistent as the ice melts. Place this pan in the bottom of your smoker, under the grate that will hold your cheese.
Next, prepare your cheese. Cut the cheese into small blocks, about 3-4 inches in length. Smaller pieces of cheese will dry out more quickly and absorb smoke better than larger pieces. It's also important to let the cheese come to room temperature before smoking, as cold cheese will cause condensation to form. Wipe away any moisture on the surface of the cheese before placing it in the smoker.
Now, you're ready to start smoking. Place your cheese on the grate above the ice pan and close the lid. Keep the dampers of your smoker mostly closed to control the airflow and temperature. You want to maintain a steady, consistent stream of smoke without heat or flame. Aim for a temperature of around 60-65°F to 85°F.
Monitor the temperature of your smoker with a probe thermometer. Check it regularly to ensure it doesn't rise above 90°F. If the temperature gets too warm, you can add more ice to the pan or use a fan to blow cool air into the smoker.
Finally, remember that the smoking process can take anywhere from 30 minutes to several hours, depending on the type of cheese and your taste preferences. Longer smoking times will result in stronger flavours. Be sure to turn your cheese every 15 to 30 minutes for consistent smoke penetration.
By using a pan of ice water and following these steps, you can successfully smoke cheese without melting it.
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Frequently asked questions
The ideal temperature range for cold smoking cheese is between 65 degrees F and 85 degrees F. The temperature should not exceed 90 degrees F to prevent the cheese from melting.
You can use mild woods like apple, cherry, maple, or pecan to impart a mild smoky flavor to your cheese.
Smoke the cheese for 2 to 4 hours.
You can smoke soft cheeses, but it is important to maintain a very cool temperature. You can use ice or choose a day with cool outdoor temperatures.
