How to Cold Smoke Cheese | 3 Easy Steps with the A-MAZE-N Pellet Smoking Tray
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- Опубликовано: 19 фев 2018
- In today’s video I’ll show you how to cold-smoke cheese. You can cold smoke the cheese on a gas grill, kamado grill (Big Green Egg or Gourmet Guru) or your smoker including the Masterbuilt smoker. You’ll also need the cheese, an A-MAZE-N smoking tray and pellets.
You want to select a cool day because the internal grill/smoker temperature needs to remain below 90 degrees F to prevent the cheese from melting.
Ingredients (your favorite cheese)
• Gouda
• Mozzarella
• Gruyere
• Cheddar
• Provolone
• Gouda
Recipe Instructions
1. Fill the A-MAZE-N smoker tray with apple pellets, light and let burn for 15 minutes. (I purchased the A-MAZE-N on Amazon for $29.99).
2. Place the cheese on your grill or smoker with the lit A-Maze-N smoker tray and smoke for 3 hours.
3. Wipe the moisture from the top of the cheese (using a paper towels), seal the cheese and place in the refrigerator for 2 to 3 weeks.
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Хобби
I love my a-maze-n smoker, smoked cheese is awesome! Super cute doggo too!
I'm doing this for the first time tonight. Out of all the videos.. This one is the best. AND entertaining! Thanks brother!
Thanks Kyle. Hope it works for you.
Great job thanks for sharing with us
I've used this a lot - great smoker tray. To use less pellets, wad up some tin foil and place it in the tray where you want the pellets to stop (I usually use a third of the tray for smoking cheeses). I don't vacuum wrap the cheese, just wrap it in plastic wrap and leave it in the fridge for 10-14 days.
Good tip on the foil. Thanks.
Great video! I use the A-MAZE-N Tubes and for cheese and nuts. Such a brilliant product.
Thanks Kevy. I've seen videos where folks use the tubes on their grill to add smoke.
Excellent Jeff - Smoked Cheese - there is just something so good about it for so many recipes or just easting with wine and crackers.
Cool to see that you picked up the A-MAZE-N smoke maze, I find this gadget to be one of the nicest small items to have.
You have a great selection of cheese there, nice variety of flavors. You are right about the Mozz cheese, it seems to take longer to get that smoke flavor.
Try the smoked Gouda grated then used in a quesadilla.
I love smoked cheese, you are the first person I've seen do it in a grill instead of a smoker. Just earned a sub and convinced me to try this if it ever drops below 50 all day again here in Texas
Thanks John. It was mid 50s here today. Doubt I will get many more opportunities before this coming winter.
Smoked gouda is my favorite. Shredded and used in scrambled eggs is a great treat.
I've not tried it with eggs. Thanks for the suggestion.
Just got a smoker. Can't wait to try this. Excellent video!
Let us know how it turns out for you.
Trying this out tonight. Thanks for all the pointers 😁
Really appreciate your feedback. Good luck tonight Brett.
Never smoked any cheese. Sounds good. Seeimg more channels do it. Nice having your daughter on with you. Sadie was havin a good time. Thanks Jeff.
Sadie has too much of a good time! It's like an infant on espresso that can walk.
I did some awhile back, awesome stuff! Good job Jeff!
This was my first time and really easy. I'll definitely be doing it more.
I have the A-Maze-N tray and 3 tubes (6", 12" & 18") and mostly use the 12" tube for a 3-4 hour smoke. Strength of smoke flavor is like coffee. Some like it stronger. I smoke all kinds of cheese but generally smoke cheddar. I always smoke long enough to make the cheese sweat. I cut a block of cheddar in two resembling a 2 sticks of butter for maximizing smoke surface. This is a good size for all uses including for serving on a cracker. The better the quality of cheese, the better the taste. I turn cheese over midway through smoke. Type of pellets will affect taste so experiment. I use a mix of 4 equal parts of Mesquite, Oak, Pecan and Apple. I received most compliments with this mix. Mesquite provides a strong flavor so use it sparingly but I live in Texas so it has to have some Mesquite.
I recommend leaving the oils on the cheese after you are finished with the smoke. Place on a cookie rack in your refrigerator to rest. The oils are smoke infused and will draw the flavor into the center of the cheese as it rests. When its dry, seal individually and age. It keeps for a long time once sealed. Enjoyed the video but now I got to go. Its time to cut the cheese. ITS SMOKING SEASON!!!
Thanks for the tips. Sounds good!
Awesome great job thanks for sharing 😀👍
We certainly appreciate you watching.
I've been wanting to try this by running a duct from the exhaust stack of my Traeger to a flange I plan to put on my old Luhr Jensen for cold smoking. Be great to do a springtime batch and have it age until fall.....
So... started smoking a few pounds of Gouda cheese about 90 mins ago on a pellet grill with a cold smoker. Searched for a vid to get some experienced insight. You are the only one that mentioned a smoking temp of below 90°. And at that point, I thought I'd check my smoker. It was at 120°! The cheese was starting to slowly ooze through the Bradley rack. I was able to salvage most of it (only a couple ounces dripped to the very bottom of the grill). Got my cold side down below 100° (where the markings start, so I hope it's more like 90°). Got all the cheese back onto my Bradley rack, and the bits that partially oozed thru the rack are now like cheese curds. I'll give this another hour of smoke and call it good (almost said goo-da ). The other important thing I learned here was vacuum sealing for a couple of weeks. Thanks for the vid and pro tips! 🧀
Glad you found the vid useful and good luck with your cheese! Stay safe!
If your having trouble keeping the temp down you might try a tray of Ice Water or just a tray of ice.
This is so easy Jeff......I never knew!! Man you come up with some great ideas!!!
It is pretty simple, but you better try it before it gets much hotter.
Never thought of that Jeff........it was hot today!
Love your spatula! Go Big Blue!!
That's right. Go Cats!
Nice to meet your daughter and puppy. The smoked cheeses sounds very interesting
Thanks Cricket. This puppy is more than a handful!
Thank you for the video. I homebrewed a mead from a 1700s Norwegian recipe... This looks so easy and will go handsomely with a sweeter mead.
Would love to know that recipe. I make mead also.
@@Armadillopepper great minds think alike... Let me see if I can get it off my buddy. Would love to pass the knowledge on!
Will try some our Australian cheese,should be good too.Thanks
I've never had Australian cheese
Excellent! I'm going to smoke cheese next week with my smoke tube in my weber.
I've got one of those smoke tubs and have been wanting to try it with smoking cheese.
Great job!
Thanks Cheryl. I'll be eatin' cheese for a while.
Very nice selection of cheeses.
I have almost used up all mine so now its soon time to make some more :)
It takes more patience (waiting) that it does effort 😄. I don't have so much patience!
haha i know what you mean. I think it gets easier once there is a rotation. I mean if there is still some ready to eat when you make new its not so hard to wait ;)
Great video.
Thank u Justin.
I smoked cheese last summer in 90+ degree weather. My cheese got a little soft, but I added a bag of ice to my smoker and that helped! I love some good smoked cheese! Looked good Jeff! And you pronounce it Groo-yare :D
I've seen where folks add some ice when the temp is warmer. Thanks for the pronunciation tip!
Nice video Jeff, when I smoke cheese I generally set mine on the side that way the larger “cut” ends get smoked equally.
Excellent suggestion. Thanks.
Wish I had read this comment earlier today... BEFORE I smoked my cheese :)
I have the same Amaze n Smoker , works great. I generally smoke for about 4 hours. Do NOT share with friends, otherwise it becomes a full time job LOL I also vacuum seal and leave for a minimum of five weeks. I have used a Napoleon Grill (similar to Weber) and also a Weber Smokey Mountain, and a Pit Barrel Cooker.
If I can do it anyone can and it is certainly a hit with friends. Thanks for the video. Good luck with the new family member
Thanks George. I'm looking forward to sampling it again in another 2 weeks which will be 5 total.
Great Vid.. Thanks for the Share
Thanks Donny!
Looks good Jeff, great job
Thanks Jude. How are you feeling?
ArmadilloPepper.com good
ArmadilloPepper.com thanks for asking
I knew before you started the tasting that the smoke Gouda would be the best. That stuff is amazing. Gree air.
Gouda for the touchdown!
Thanks for the share. Did this on my Traeger towards the end of the day with the lid slightly propped open. 54° here in the Northeast on a fall day and the internal grill temp is 65 and holding using the same wireless probe.
Smoked cheese rocks!
Dogs really love cheese so share woof woof
That dog eats everything and I do mean everything
Love your German shorthairs pointer!!!! Best great hunting dog!!!
It's a smart dog, but super crazy. She is 84 lbs now.
Armadillo Pepper BBQ My GSP is 9 years old and 55 lbs.
😀
I need to try that myself
It is really easy. I hear you got some snow out there yesterday, so the outside temp is right for smoking cheese.
Gree'y'air ..I say it in french it's a lot easier ..what a lovely Taste tester you had today, lovely cheeses! My favorite would be Gouda I think...
Thank you Booger 😊. Gouda was really good.
I ordered two of there tube smokers. Going to try this when I get them.
Let me know how your cheese turns out.
@@Armadillopepper the cheese was good. I smoked it with apple wood for four hours. I smoked Munster, sharp chedder, Colby Jack, Gouda and pepper jack. Im going to do more and let it sit longer
I always say "GRU-YEHR." Great video.
Thanks for the tip!
gree-air
cheddar cheese takes on the smoke the easiest
You might also want to consider using the dust when it comes to smoking cheese. Dust is a bit lighter than the pellets smokewise and it comes out nicely.
Nice I just got a smoker and cheese is in my list. You’re daughter is adorable!
Thanks. She's a vegan now, so no real cheese 😁. What kind of a smoker did you get?
Armadillo Pepper BBQ Pit Boss Vertical Smoker
Temp was still a bit high..what your seeing ontop of the cheese are the oils coming out which you dont want..probably because even though the pellets dont get that hot they were still close to the cheese.
This is an interesting process. I think I've only had Gouda smoked. I would like to try other cheeses smoked. The process certainly requires patience.
Gouda is probably the most popular.
Good video. I thought it was against the law to eat cheese without crackers. LOL
Good point!
Are you from Kentucky? I saw the UK spatula and got excited. Born & raised in Kentucky and a huge UK basketball fan.
I’m gonna try this smoking cheese method because I’ve been buying it like crazy lately.
Thank you for the video.
You betcha! I was born and raised there also. In Florida now. Go cats!
Nice spatula, being from the Lexington area, that's our school/team
Go Cats!
@@Armadillopepper BBN
I have been cold smoking with my own invention. I only do it in winter here in Texas for obvious reasons. All I need is a smoke generator to put in my upright smoker. I take a 14.5 oz can with lid removed, and drill 5/8 inch holes in opposite sides, and one in the bottom lid. I take a cheap 67.5 watt soldering iron and stick it through a side hole. Put dry wood chips all around it and set it in your smoker. Put a larger size lid over the top to prevent blazing up. Plug it in and you have a working smoke generator. I tried a wood burning tool one time, but it didn't work very good. The interior of the smoker does not heat up.
You can even do it in an old refrigerator, but you have to make a few ventilation holes.
Ingenuity right there!
Been wanting to do this lol. Just haven’t gotten around to it.
It was easy enough where I will definitely be doing again. We have a limited window here in FL to smoke it.
I cold smoke quite a lot of different things and have always found it better to have the smoke generator set lower than the products that I'm smoking. As smoke rises you get a much better and even exposure to the smoke.
Thanks for the tip
Hey jeff, when you vaccuum seal the cheese and put it on fridge. It's on a regular fridge or you need a special temperature fridge?
Just my regular frig in the kitchen.
Next time you smoke cheese with the amazing pellet smoker put the smoker in the bottom of your grill or whatever that way the smoke Rises up and it will engulf the whole cheese not just the top
Tha is for the tip Allen
And don't waste your Seal-A-Meal bags. Good old Saran Wrap is perfect. Then if you want put it in a ziplock bag.
If you enjoy pepper jack cheese. I recommend trying that out.
I definitely do. Thanks for the suggestion.
I like the UK spatula.
Go Big Blue!
If the cheese sweats it's too warm, the sweat creates a barrier so the cheese can't absorb the smoke and wiping it off wipes away most of the smoke flavor. Cheese must be smoked at temps below 70F and then sealed tightly and allowed to mellow in the fridge for at least 10 days, the longer the better. Even in the summertime I cold smoke cheese in a large ice chest with frozen water bottles all around and by doing it in the shade the inside temp never goes above 65-70F. Those baskets create too much heat, search cold smoke generator here in RUclips.
Thanks Jon. This turned out really good.
Smoked gouda is the best one hands down.
Hard to go wrong with smoked gouda.
Man I love some smoked cheese
Thanks Paul. This is really easy to do.
I live in Ontario Canada and have been smoking cheese for nearly 8 years. In the past I have always used a Webber Smokey Mountain Smoker. I take my Amazon-Smoker Tray fill it with apple wood pellets and slip it into the bottom. This usually is done in the winter months when temps are in the minus. Depending on the cheese I use I smoked anywhere from 3-5 hours. I find that extra old 5yr and more cheddars can take smoke the longest but here at home we love our strong smokey flavour.
I need to do this. Can I do it in my Big Easy.?LOL
Probably the only thing you can't make it in 😆
Great video! 2 questions for you. Is there any specific reason that you used pellets rather than chips? When you stored them for 3 weeks, where did you store them?
I used pellets because they burn slow and didn't have to add anymore due to the tray. I vacuum seal the cheese and put it in the crisper in my frig.
I just finished smoking some sharp cheddar, wrapped each piece in parchment paper, then, placed inside a large ziploc bag to store in the frig for seven (7) days. My question is what is the best way to store the cheese if I don't have a vacuum sealer? Will the cheese freeze well if I then wrap the pieces in Saran Wrap while still wrapped in the parchment paper? Lots of videos on HOW to smoke the cheese but very few if any on long term storage.
I don’t freeze cheese because it changes the texture. You can use a ziploc bag for short-term storage in the frig.
Hi never seen these pellets before , can you get them in the UK, so far I've used dust and pro-Q
Dunno. I'm in the USA.
Is there a special cheese that you have to use or can I use any block cheese
Nothing special. I used several different types of block cheeses in the video. Soft cheeses could present a challenge.
I have apple wood pellets but don't have a grill. Can i put the pellets in a bog pot and put the cheese in a metal or Chinese basket above?
I've never used a bog pot or the basket you mentioned.
I have used a big chief smoker with the front propped open in 0°C temps. I make a years worth - properly smoked cheese will not mold, I keep mine in my beer fridge. My bradley dried out the cheese and my barrel and pit boss are too hot. Next year I'll try my amazen smoke tubes on my Napoleon Q with no flame and see how it turns out.
Too hot here to Smoke cheese until Dec now.
@@Armadillopepper same here now. But your cheese won't mold and will keep for a year in the fridge. I think the smoke kills the bacteria. I did 12 or more blocks of cheese this year plus some for the neighbors. We gave a few away but kept most. We did cheddar, havarti, gouda, pepper jack and bleu cheese.
FYI: Gruyère cheese is basically pronounced [gree-AIR].
But very informative video. I'm looking for smoke some Mozzarella for add to brick oven pizzas. Thanks!
Hey Rob, Hard for a hillbilly like me to say those fancy words, but I do genuinely appreciate the feedback, and thanks for watching.
Just wondering if it would help to put some actual wood chips on top of the pellets? Would that increase the smokey flavor?
If the pellets are hot enough to ignite the wood. I haven tried it. With that said the cheese was plenty smokey from the pellets.
@@Armadillopepper
OK thanks for the answer
Jeff. What kind of knife is that you are cutting your cheese?
This a hand-forged Gyuto knife with cypress handles that a guy on Etsy made me.
Nice Jeff! Were you happy with the amount of time you smoked the cheese for? Thanks : )
Sharp provolone was a bit much. I tried the cheddar later and it along with the gouda were perfect. I'll sample again in another 2 weeks. I might consider going another hour on those next time. This was my first time, but it seems some cheese takes on the smoke quicker than other types.
Thanks
DONNA! Bring me wine!
Agreed!
Is that one of those coolina knives I see advertised on social media all the time?
No. This is a Cyprus handle handmade knife I bought on Etsy.
That little hunting dog smelled that cheese as soon as the package was cut open😅
Yea, her nose is pretty darn good. I just ate a leftover rib and she was jumping up and down on my leg for the rib.
Good job, I smoked some cheese after I saw your video turned out great. How long can I freeze the smoked cheese?
Glad it turned out good for you Manny. I've not frozen cheese, but some articles say 2 months and some say 6. Also, people say it can get crumbly when thawed. I'm not much help on that question.
Vacuum sealing the cheese is the way to go. I just had some that was over a year old vacuumed sealed in the fridge and it is still outstanding.
@@Kevy.Metal. I had no idea it would last that long.
You don’t want to wipe the oil. That’s what soaks into the cheese to distribute the smoke taste
Gruyère
[groo-yair, gri-; French gry-yer]
Thank you Cecil
Great for Mac n cheese!
Cecil is correct. Gruyere is pronounced like "Grew Yair" If people still have problems saying Gruyere, just call it the white, yellowish cheese that is awesome when smoked.
Yes, white yellowish cheese that is awesome when smoked! 😀
How were your vents set? Bottom wide open?
Bottom was about 1/4, maybe a bit less. Top was almost closed as shown at 1:52
Armadillo Pepper BBQ thanks
@0:35 Yellow Cheddar =Red Leicester
HELP.....New to smoking cheese and have done a few times now in the last 6 weeks, and I must say very successfully. Question is most, no all I have smoked is gone to family and friends and I was wondering what is the best way to store and how long can I store. I find when I freeze cheese it crumbles when cutting after it thawed.
Like you, mine never sticks around too long. I vacuum seal it and put it in the frig. I can't advise you how long it lasts. If you Google it, some folks say months to a year depending on the type of cheese. I have had some for a couple of months, but that is about it. Gets eaten!
japierce15r LOL! or last a year.
🧀🧀🧀🧀
Thanks Ellen!
Can we get a follow up video with the puppy 2 years later lol
She actually works her way into the video. Two week ago. Almost 90 lbs 🐕
2 hours.....? Try 8, then you get good cheese :-)
Try double smoking them. After four hours vacuum pack for a couple weeks and then take it out and smoke with same or different wood for another four. Double smoked cheese, they charge a fortune for that.
My dog would disown me if I showed him the cheese and didn't let him sample along with me.
My dog eats anything/everything
A full tray will burn about 11 hrs if only it at 1 end each row burns about 3 hrs each
Thanks
Not sure about taste testing on the end piece
The ends and edges are the best.
Tried cold smoking cheese a few months ago. Came out tasting like cigarette butts. You didn't find it gross?
luketrembay Thus turned out really well. I've always been a fan of smoked gouda. You need a light, thin smoke.
You either over smoked it or used the wrong type of chips/pellets...apple is preferred for cheese.
Did you let the cheese rest in the fridge after smoking it? If you ate it right away it would not taste good at all. If you did rest it something went wrong with your smoking method.
I see smoked pork belly in the future (smoked bacon).
Definitely on my list. I tried smoking it once, but it didn't turn out so great.
+Elton's BBQ-pit has done some smoked salmon, if I recall. That would be good with smoked cheeses. Pet the puppy fer me.
Putting the amaze down lower would have gave you a better smoke
Thanks for the tip
Gruyere = Groo' yair :)
Thanks Maggie
@@Armadillopepper YW!
Is that a German shorthair?
Yes Micah
You pronounce it
Gree air.
👍
Your daughter is awesome. She is shy. I think she
Would like
Some wine. She should have her own RUclips videos.
She is to young for wine! But it she is awesome!
Provalone is one of the mildest cheeses money can buy....
Love smoked provalone
Pronounced Groo-yeah
Thanks
Has huge knife to cut cheese. uses crappy pair of scissors to cut open the vac seal bags. Good information though. going to give this a try now
After you try it let us know if bad scissors was really worth mentioning 😁
@@Armadillopepper i will do, Im sure it was not worth mentioning, and not even sure why that stood out to me. Might have been because, I just got finished sharping all the kitchen knifes.
:)
The one you had a hard time pronouncing is pronounced like "Gree-air" :)
Thanks Bonnie
Crocodile Dundee wants his knife back.
Cypress handle
who cut the cheese? Bwahahahahahaha
Ha!
Grew-year.
Yes!
She ain't with your program.
American cheese definitions are blasphemy. That is not mozzarella.
Just curious, what's the purpose of this comment?