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Cold Smoked Cheese

Using a charcoal grill for cold smoked cheese

  • Light around three and six coals, depending on the size of your grill, and group them to one side of your grill or smoker. 
  • Once they ash over, place one good size wood chunk on top of the coals.
  • Place the cheese as far away from the heat of the coals as possible.
  •  the temperature needs to be low and good air flow
  • Rotate cheese every 30 min and turning over
  • Your cheese will be done in 2 to 4 hours.
  • To test, cut into the cheese after it has cooled, you should see a nice 1/8 to ¼ smoke ring.

Cold Smoked Cheese Recipe

GMG or Tregger type grill

Get your smoker fired up

Place your blocks of cheese on the grill or on a wire rack

Do not get it to hot, you do not want to melt your cheese, you want to smoke it.  Get you’r smoker to around 90°F (32°C), but no hotter than that.

  • Rotate cheese every 30 min and turning over
  • Your cheese will be done in 2 to 4 hours.
  • To test, cut into the cheese after it has cooled, you should see a nice 1/8 to ¼ smoke ring.

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