I have used a Weber grill to smoke my cheese, which works well, but has a limited capacity. Now I use a Pitboss vertical (Sportsmans model) smoker that I found on sale. Depending on the cheese, I cut my cheese into 1/4 to 1/2 pound sizes. Gouda is my best seller. I smoked 24 of them and sold out within a week. Pepper jack is a second favorite. As far as your video, I'm glad to see that you use a temp. probe to monitor the chamber temperature. Most people don't. Temperature is key to cold smoking cheese, and you place a lot of emphasize on this. For others who want to try this, place your softest cheese furthest away for your smoke generator. Softer cheeses have a lower melting point than hard cheeses. Smoked cheese makes great gifts! 😊😊😊😊😊😊
This comment was helpful. I have a neighbor who gifts me a small block of Gouda each Christmas, and last year, my grandson ate it😂(he's 18). I told him I would find out how to do this on my BGE, so as soon as the temperature is low enough in Houston, I'll make my 1st attempt. I have stockpiled cheese, pellets, vacuum bags...hopefully I have everything for a fun Grandma day with the 4 teen grandkids ❤
Just some added notes: 1. Handle the cheese wearing gloves. This prevents bacteria from transferring from your hands to the cheese and helps prevent mold development. 2. Monitor temperature using a remote thermometer and try to keep the temp under 85 degrees. You can use a pan of ice to help lower temps. Always allow room for an ice pan. 3. Let the cheese get to room temperature prior to smoking. Cold cheese will have more condensation and can over smoke the cheese. 4. Smoking times varies. 1 to 5 hours is what I find typically. 5. Let the cheese rest. After smoking, allow the cheese to air dry in the frig uncovered for 1 to 4 hours. This helps dry the surface without removing the smoke flavor. 6. Vacuum pack the cheese. Allow it to cure. My rule of thumb: 1 week for every hour of smoke. @@karenwilson3968
Done this a couple of days ago for the first time, ambient temperature was a bit high, but the cheese itself never got above 70 and I didn't notice any appreciable sweating. But it was also a shorter smoke session since I didn't want to go overboard for my first try. Will likely need to take additional measures when I go for a longer smoke time.
Hi John Thank you for a great video. As you suggested, I was thinking of adding ice pack in a covered aluminum foil above the heat deflector. This would lower the temperature and will not add any steam to the smoking process. Let me know if that is something you would recommend. Thanks!
I have used a Weber grill to smoke my cheese, which works well, but has a limited capacity. Now I use a Pitboss vertical (Sportsmans model) smoker that I found on sale. Depending on the cheese, I cut my cheese into 1/4 to 1/2 pound sizes. Gouda is my best seller. I smoked 24 of them and sold out within a week. Pepper jack is a second favorite. As far as your video, I'm glad to see that you use a temp. probe to monitor the chamber temperature. Most people don't. Temperature is key to cold smoking cheese, and you place a lot of emphasize on this. For others who want to try this, place your softest cheese furthest away for your smoke generator. Softer cheeses have a lower melting point than hard cheeses. Smoked cheese makes great gifts! 😊😊😊😊😊😊
This comment was helpful. I have a neighbor who gifts me a small block of Gouda each Christmas, and last year, my grandson ate it😂(he's 18).
I told him I would find out how to do this on my BGE, so as soon as the temperature is low enough in Houston, I'll make my 1st attempt.
I have stockpiled cheese, pellets, vacuum bags...hopefully I have everything for a fun Grandma day with the 4 teen grandkids ❤
Just some added notes: 1. Handle the cheese wearing gloves. This prevents bacteria from transferring from your hands to the cheese and helps prevent mold development. 2. Monitor temperature using a remote thermometer and try to keep the temp under 85 degrees. You can use a pan of ice to help lower temps. Always allow room for an ice pan. 3. Let the cheese get to room temperature prior to smoking. Cold cheese will have more condensation and can over smoke the cheese. 4. Smoking times varies. 1 to 5 hours is what I find typically. 5. Let the cheese rest. After smoking, allow the cheese to air dry in the frig uncovered for 1 to 4 hours. This helps dry the surface without removing the smoke flavor. 6. Vacuum pack the cheese. Allow it to cure. My rule of thumb: 1 week for every hour of smoke. @@karenwilson3968
John, you always do such a good job of describing what to do. Really enjoy your videos!
Thanks for the kind words. I am glad you find my methods useful :)
I come for the cheese recipes, but I stay for the quiet 80s electric guitar shredding
Done this a couple of days ago for the first time, ambient temperature was a bit high, but the cheese itself never got above 70 and I didn't notice any appreciable sweating.
But it was also a shorter smoke session since I didn't want to go overboard for my first try. Will likely need to take additional measures when I go for a longer smoke time.
Appreciate the info.
Hi John
Thank you for a great video. As you suggested, I was thinking of adding ice pack in a covered aluminum foil above the heat deflector. This would lower the temperature and will not add any steam to the smoking process. Let me know if that is something you would recommend.
Thanks!
Is there ever a time when it is too cold to smoke cheese outside? I am new to this, so thank you for the video
How would it work to use a JR for the smoke source and pipe the top vent to the inlet of the Classic Joe?
13 pounds of cheese? Can I sell you a defibulator?
You just can't eat it all in one sitting. Divide it out into at least two sittings. And no.. I won't need a defibrilator. I may need EX-LAX though...
Those pellet smoker gadgets produce the white, acrid, dirty smoke -- not nice clean, blue smoke