Pit Boss Pellet Smoker/Grill How To Cold Smoke Cheese
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- čas přidán 29. 03. 2019
- Welcome back everyone. In this video I show you how to cold smoke cheese. I had a bit of a fail with one piece of cheese cause I got busy with the kids and didn’t check on it for the 3rd hour of smoking. It only happened cause I moved the pellet tube and it ran under one of the pieces of cheese causing it to melt a bit. Just be sure not to have the burning tube directly under any of the cheese and this will not happen to you. This can be done on any outdoor grill you have at home, it doesn’t have to be a smoker. All you need is a grill/bbq a pellet tube, pellets of any flavor, and cheese. Let the cheese smoke for as long or as little you’d like to get the smoke flavor you want. After smoking the cheese pull it off the grill and wrap it in plastic wrap or vacuum seal it, then put in the fridge and let it sit for a minimum of 7 days before using to mellow out the smoke flavor. Hope you enjoy this video and hit the subscribe. I’ll have more content coming soon.
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Thank you so much for stopping by can't wait to check out your videos
This is fantastic Paul’s .... been a pleasure watching you
I know this is an old video. Been smoking cheese for years and wanted to share my method. Use a tube like he does, never even plug the smoker in, you don't need it. Before smoking cut the cheese into 1"x1" 3-4 inch long pieces before smoking. Keep chamber temp under 90f. Remove and wrap each individual piece in saran wrap. Put in fridge and forget about it for a month or two. Then remove saran wrap and vacuum seal each one individually. It will keep for a couple years and this way you only unseal what you need instead of unwrapping a whole chunk when you just need a small snack.
Now that looks good! New to your channel! Thanks for sharing!
Gorgeous! Even the one that melted through. I would totally eat it. Very cool smoking technique.
Thanks. The one that melted I did eat and it was just as good as the rest of them.
I hate clickbait. Can't keep my smoke tube lite. So was looking to see how well my pellet smoker would work smoking cheese. I was a little disappointed in this video. But I did learn that putting the smoke tube directly under the cheese isn't a good idea. So even though it wasn't what I was looking for, I still learned something.
Nice job Paul ... I have been wanting to try smoking cheese. After watching these seems simple enough .
Go for it John. It’s very simple and you’ll love the end result.
Ive never thought of smoking cheese. this is a great idea. It would go great with the sausage. thanks for sharing.
Thanks Jeff. Your electric smoker should work great for cold smoking things like cheese.
Great job brotha! I have never cold smoked cheese before! The one that melted is still good to eat brotha! Gonna get me a smoke tube this weekend. Thanks for sharing! Cheers and keepbbqing
I guess you’ll be cold smoking some after this weekend if you pick up the tube. Cheers brother
This smoked cheese looks so yummy and super delicious😋
Thank you Rainbow Gems
Looks so good! Thanks for sharing! ❤️❤️
Thanks Earth Angel and thanks for watching
looks yummy bro. Thank you for sharing this video. I love it.
Thank you I appreciate the kind words
Is it snowing? I only smoke cheese when the temp is 50 degrees outside or less
Wow never thought of even trying this what an amazing idea
Thank you Marnies Popz. It has a really nice smoke flavor and a lot cheaper then buying it in the store
Very nice & yummy by the looks of it......thank you for sharing .-)
Good video. I plan to smoke some cheese for the first time this weekend. You did it with just the smoke tube and not any help from the Pit Boss itself? No heat necessary?
Yes just use the smoke tube, you don’t want any heat source as the cheese will start melting around the 90 degree mark. The colder the better for smoking cheese
I Want to try this! Smoke cheese, sounds Good and looks Delicious!
Give it a shot. Works well when it’s cold outside cause you don’t want any heat. Thanks
Nice job Paul flavor for days. Thanks for sharing. From Trinidad &Tobago.
Thank you, and thanks for watching Jacklyn n dad
YUM!!! I had no idea to smoke my own cheese and I love smoked cheese! Thank You!
Now you’ll be able to save money and smoke it yourself. If you have any questions or need more help just ask and I’ll be glad to do so
@@paulsq_ Thank You so much! I may just do that!
I love your channel like I live steak ledim spicy and salty really smoked. Good job I will stay around to know better
Thanks for coming over. If you ever have any questions about bbq feel free to ask and I’ll help
I love smoked cheese Paul.. Just did a batch about 2 weeks ago and need to get the video up after I do the test. Thx for sharing
It seems like we do the same things on weekends lol. I did this cheese 2 weeks ago now and the time before that we hung ribs in the WSM the same time too
@@paulsq_ lol.. Great minds think alike
Great video! Love smoked foods!
Thanks David. Smoked food is great.
Thank you for showing how to smoke some cheese. WOW!!!
You’re welcome
Great video Paul. think i will get my smoke tube soon after watching your last couple videos. This may be a dumb question, how did you know how long to smoke them for? Do you just go by color? Thanks again and keep the great videos coming Paul
Hey Brandon! Experiment and play with it when you get the tube and see what you prefer. The first time I ever smoked cheese I did 4 different kinds of cheese. I cut each cheese into 5 pieces each and kept one neutral and the other 4 smoked for different times. One piece 1hrs and pulled it, the second piece 2hrs and pulled it, the 3rd piece 3hrs and pulled it and the 4th piece 4hrs. This way I was able to see what I liked best. That’s how I know how long to smoke it for myself. You can either do the same or go off color however you choose. Hope this helps you get a better idea. The longer it sits in the smoke the more smoke you’ll get on it. Go with what works for you.
@@paulsq_ great idea about the different sections at different times. I am going to give this a try soon. I will let you know how it goes. Thats Paul
Wow superb Love it Favorite 😋😍
Big fan of smoked mozzarella and gouda. I have a few questions, did you use flavored pellets and are you going to let the cheese rest for 48hrs in the fridge before vacuum sealing it for a cpl of weeks. I bet that gouda will taste great in a few weeks on a grill cheese sammy.
Hey Sam! I used hickory pellets for the smoke as I like a bit stronger smoke flavor on what I smoke. I don’t let it rest for 48hrs before vacuum sealing I just seal it about an hour after pulling it off the grill. You can do it any way you like if doing this. Just remember the longer the smoke time the more smoke you’ll get on the cheese. That smoked Gouda will make great grilled cheese sandwiches.
Hey Sam would have been nice for him to cover these topics in the click bait how to video
I I’ve smoked Gouda. Gonna try this soon.
Go for it LT. Your Pit Boss should work great for cheese. I think yours would work better in general for cold smoking anything
Very nice. First time I saw anyone smoke cheese.
Thanks Carl! Smoked cheese is great and expensive here. I smoke cheese quite often here in the winter cause the outside temp won’t melt it. I usually use my WSM for it though, but it can be done on any grill one has
Will have to try smoking cheese. What type of pellets did you use. Good video
It would have been nice had he explained that in his how to video maybe he wouldn't have so many questions underneath
Looks good Paul. What temp do you think it got in there? I’ve been meaning to do this for a while now. Need to get the ast 🍻
For this being a how to video you would think he would have explained some of those things
Thanks Gary! I’m not sure what temp it was burning at cause I didn’t use my smoke to check. It couldn’t have been more the 60-75 degrees within the whole pit. The only reason the one piece melted was cause the tube was directly under it for a prolonged period which would’ve been hotter then 90 degrees cause that’s when cheese starts to melt.
Yea that's what I figured.
Nice channel man .... met u in farmers stream i think or BNO ... 🔔👍 love too see more of this
Thanks for the kind words. I try and upload a new video once a week.
Looks amazing!! I love smoked foods. Great video 💖💖 why do you have to wait 7 days?
Ok I read the answer in your description 😉 to mellow out the smoke flavor.
Those pellets seem to be burning really nice, which pellets are you using?
These pellets I used for this was the Traeger Hickory Pellets. Here’s a link to the video where I loaded the tube for smoking the cheese
czcams.com/video/uATkwVzihWs/video.html
That's really cool Paul, smoked cheese is great stuff! How hot does it get with that smoke tube?
Not sure how hot it gets cause I’ve never put a pit probe in while using it to cold smoke. I know it’s not hot enough to worry about it unless it’s close to whatever your smoking like I had it in this video. When I use it in my WSM I just put it on the charcoal grate and it’s far away from whatever is on the grill. The water pan deflects the heat also. I only do cheese between late fall and early spring cause the outside temps are low and don’t have to worry about it melting.
Good morning Paul! Cheese looks amazing. Going to try this today here in South Louisiana! It will be hot here today.
Thank you Marion. Hope it goes great for you today. You’re probably going to have to use ice to keep the temp low so the cheese doesn’t all melt.
@@paulsq_ things are going going well so far
Paul I had to cut the smoking time short due to the ambient temperature. Got them sealed up and in the fridge for 7 days. Keep up the good work on your channel! Wish I knew how to post pictures on mine, don't really have time for videos.
You got my hungry now bro! I just joined your family ✌
Thanks for joining. I joined yours too
Great video 💕
Thank you MsAngiesWorld
that's so cool first time seeing that.
Glad you liked it. Cheers
Supet nice and beautiful tasty vid😋
Hey man ! I am a fan of smoked cheese , this pit boss comes handy eh !
Wow liked ur video that was awesome 👌🍷
Thank you my new friend
Nice! New subbie from the live ❤️
Thank you
Good to know
Thanks for the video and even the small mistake. It reminds me of where to place or not place the smoke source.
You’re welcome Michael. You can put the smoke tube anywhere but directly under the cheese like I did in this video. Try and keep your grill out of direct sunlight as that will heat the grill up and possibly melt the cheese also. Ideally you want to keep the grill below 90 degrees as most hard cheeses start melting at that temperature
@@paulsq_ I have a vertical smoker so I'm going to try and put the smoke tube at the bottom, and cheese at the top. I also read a tip about putting a pan full of ice in there to keep the temp down. I don't know how effective that is.
Putting ice in a pan should help keep the temp down. If you do it the way you’re saying should work just fine. I only smoke cheese between fall and early spring cause the temperature outside is just perfect for it. In the winter if I do it I just burn one or two pieces of charcoal to keep the temp above freezing
good
Thank you zero x
Hellp new friend! Looks really good! God bless! 🌺
Thank you Vicki
don't feel bad Paul I made the same mistake I had 25 lbs in my smoker (giving it away at work) and the pellet tube caught fire mid way and the entire bottom rack melted 5 lbs of pepper jack in trash can. I did not video it because I already have cold smoked cheese videos.
I don’t feel bad about it I’m only human and shit happens lol. I’ve seen your videos on it and yours turned out good even though you had some issues with keeping the wood burning.
Great video keep them coming and keep going strong !!Let’s continue to support each other and stay connected
Sounds good to me
Smoke cheese 🧀 looks yummy I have to try this , new friend here to support from NDISA live connected ✅🔔
Thank you for the support
I love smoking food, very nice pit boss
Thanks GOHAM. Smoked food is one of the best things out there
@@paulsq_ getting ready to smoke some ribs tomorrow, I have the master built 30" with the cold smoker attachment I need to upgrade 😂😂 I want to get that a-maze-n smoker for my grill I hear good things
I’m sure your ribs are gonna be great. I love the A-MAZE-N tube. I really only use it for cheese that was the only reason I bought it
@@paulsq_ I'm getting one for sure
Hello that looks yummy.
Thanks Sarah. I’m sure it will be great when I do use them
@@paulsq_ cool.
wouw is Good i love it :) nice to meet u dear friend
Nice to meet you too
I'm new to the smoking game do you just use the tube and not the smoker to smoke the cheese?
Hey Cullen, yes just use the tube. You don’t want the grill to be running as you’ll never get it to run a low enough temperature to smoke the cheese without melting it. For cheese you want to do what’s called cold smoking. Just don’t do like I did with the tube and put it in a direct path under the cheese or you’ll melt it.
@@paulsq_ awesome thanks for response I will purchase one soon. I'm wanting to make some smoked mac n chz so I figured I would smoke the cheese first to get some added flavor 😋
That sounds like it’s going to be extra good.
thank you new friend
Your welcome
I thought that grill did not come with a chimney where did you get it ??
This grill doesn’t come with the chimney. I ordered it off EBay through Smoke Daddy. Here’s a link to where I got it www.ebay.ca/itm/Replacment-Pellet-Grill-Smoke-Stack-Pit-Boss-Traeger-Camp-Chef-Stainless-Top-/152209391535
I have 2 big green eggs. And I am thinking on the exact pit boss you have , how has the durability and performance been holding up ?
Hey Ontarioclimber. I’ve had my Pit Boss now for almost 8 months and have used it a lot. The durability is great and performance has been excellent. I can’t complain about anything other then how the weather affects the grill a little bit but nothing major during the winter months.
@@paulsq_ yeah. I've heard of auger probs in some , I just don't use my eggs enough to warrant them , and I spearfish alot , so I do a ton of fish, pitboss seems better suited to that . Eggs are nice , last forever , but expensive and the accessories are too. Plus they are a lot of work.
I haven’t had any auger problems with mine. My buddies who have Pit Boss’s also haven’t had any issues with that. I have had to unclog a auger on a buddy’s cause he didn’t have it covered and the rain goes into the auger from where the hopper meets the cooking chamber. Wasn’t that big a deal to fix just a bit stiff to get the auger out either the swelled pellets jammed into it. If you get one make sure to have it covered when not using it. Where in Ontario are you at?
Also from what you’ve told me so far I think the Pit Boss would better suit your needs over the BGE. I’ve never used a BGE or any other cooker like it but I’ve heard it’s not the best for low and slow smoking
@@paulsq_ I'm in brockville
One thing you should do is run the fan on the pellet grill so your not having stale smoke flavoring the cheese. Vacuum seal and fridge for at least a week.
cooool
Thank you
Where do you get the pellet tubes
Hey James, here’s a video that has a link in the description for the smoke tube I have. czcams.com/video/uATkwVzihWs/video.html
Oh boy those cheese looking so tasty can i have a piece please hehe..
If you were here I’d give you a whole block of the cheese
You did not talk about the Pellet tube how it works or where to get. Never seen a pellet to before
This video was just showing how to cold smoke the cheese that’s why I didn’t talk about the smoke tube. Here’s a link showing how to light a smoke tube. In the description there is a link to where you can get one. czcams.com/video/uATkwVzihWs/video.html
I love cheese
Cheese is great and better when smoked
Noticed the cheese that melted was directly over the smoking tube after you moved it to the center. Keep the tube away from being under the cheese and you are good to go.
Thanks Mark! I normally don’t use this grill to smoke cheese. I thought the tube wasn’t gonna be under the cheese when I moved it but I was wrong. It still turned out great even the melted one. Thanks for watching
Now you just made me order a pellet tube!#*&$
You’ll be happy with it when it comes in. You’ll be able to cold smoke cheese, fish, nuts, spices to name a few with it. Thanks for watching Ken
You have a flash frame at 2:32 and 5:04 mark
Thanks for pointing that out Ben. I never noticed that when I uploaded this video.
@@paulsq_ no problem keep up the great content! I want to post something sometime of my setup 👍
Great job Paul ! Love me some smoked cheese ! Good stuff man ! Well, it's now a proven fact you are human...lol !
Thanks Kent. You need to do some on your UDS or Highland. Yep human I do fail at things from time to time lol
Hello 😃 👋
Well hi karen
Now NOT to cold smoke cheese
For it being a how to video you sure do offer very little information. It would be nice to have some information about how you set up the cold smoke what's the contraption you're using at the bottom and so on.
Hey Timbo T! I’m not sure what you didn’t catch cause I said in the video I was using my pellet tube. I showed it burning on top of the foil I put down so I wouldn’t get ash on the cooking grate. In the description area I also wrote down what you’ll need to do this and let it smoke for as long as one desires. If your interested in seeing how to fill the tube and light it I showed that in my previous video
@@paulsq_ I just feeling you are calling your video a "how to" you show us the steps from first step to the last! You skipped that step and just hoped we watch your other videos. So what you showed us here was cutting cheese and putting on and taking it off I mean that's not a how to that's click bait
this has nothing to do with the pit boss pellet grill ..
Hello ...im a new supporter to ur channel....i smacked the like ....come and visit my live sometime ....i love grill cookouts ....much luv bro
Thanks For the support. I’ll be looking out for your next live