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.