Nice video on the cold smoke method. I have been on the fence about buying ths LSG pellet for about 2 months now. Ur videos is inching me closer to my purchase.
I tried the cold smoke once on my LSG and I had the same results (about 45 minutes of smoke). Next time I'm going to close the stack damper to 80% and see how that goes. Thanks for the video!
Going to be trying this on my LSG this weekend, supposed to be in the 30s. Have heard/read that igniting with the door open will help to ensure the pit doesn’t retain much heat from startup.
if your pit shows over 100° before you light it my experience is the cheese melts when you try to smoke it. this was not on the LSG pellet grill but another one with one of the smoke tubes to provide smoke. If you try it in mid summer let us know how it turns out for you and if you went with adding a tray of ice to the pit.
Just put some cheese on the LSG on cold smoke! Then got a tritip trimmed and ready for dinner tonight. Also putting a brisket on tonight for dinner tomorrow. Going to smoke some pecans as well today. Having a little dinner party tomorrow. So will have smoked cheese, smoked pecans, and brisket! This thing is so easy to work now that I got it all connected.
If you leave the lid open till after the ignitor goes out it won't keep the heat in and will run alot cooler. Also i vacummn seal at least 1 week for every hour in smoke, longer the better on the wait!
GREAT VIDEO I HAVENT TRIED IT YET I AM GLAD YOU PUT A VIDEO OUT ON IT , HOW DO YOU KNOW IF THE FIREBOARD HAS THE LATEST UPDATE AND HOW DO YOU UPDATE IT ? I HAVE THE ONE IN MY GRILL AND A FREESTANDING ONE ALSO ,
Thanks! You can look in the settings to see the firmware version... It starts at 1.0.0. Context it to Wi-Fi and it will automatically update put you can connect it to your pc through USB - c
It gets a little hotter than I would like, but the smoke tube doesn't put out as much smoke either. I try to use a harder cheese too - that havarti is a pretty soft cheese. I have a friend that only smokes cheese in the winter time when it's around freezing outside too!
I chose the black shelf because I never planned to use my shelf to put food on... And I haven't. It cleans up fine and holds a tray or cookie sheet perfectly. The stainless shelf is always something you can buy later if you see a need for it, and it's not cheap. My thoughts only. Great question!
@@txbluzmn Thanks. While I like the stainless, it's a pricey option and to your point, I would only really use the shelf to aid in loading and unloading the cook chamber. I'm also wondering if it is worth spending $389 on a cover - sheesh that's expensive! The cover for my Workhorse 1969 off-set smoker was "only" $234 Talk about margin profit!
@@jcrewguy123 Check out my short video on the cover... it's worth it! The best grill cover I've ever had! (...and I've had a lot - both off-the-shelf and custom)
@@txbluzmn Thanks. I just checked out your vid on the cover - same material (Sunbrella) used by Workhorse on their covers - high quality, but $155 more for the LSG than an even larger one from Workhorse still seems excessive to me. I understand that $389 relative to a $2900 grill is small, but still...
yeah... but companies won't sell a cover to fit outside the official one, so I bit the bullet. great cover though! best one I've had for any grill ever!
How long do you leave the cheese wrapped in the fridge before eating? Do you think it would help to add a handful of pellets to the pot before doing the cold smoke? That way it may smoke a little longer? I got my LSG hooked up to my WiFi. Thanks for the help with that.
You don't have to put it in the fridge at all, or can leave it as long as you want. I ate it the next day. No need to add pellets... The cheese was perfect with what it got. Sweet! Glad to help!
Well, you can smoke it if it will fit in the smoker! :D The thing about smoked cheese, is the smoke doesn't penetrate the cheese very deep, so a smaller block will have a lot of smoke flavor whereas a larger block would have way less.
Ghost pepper/habanero cheese?!?!…. GEEZUZ man, where was my invite??!!!….. 😅…. Would be delicious on a charcuterie with some nice andouille sausage, salami, etc…..
Nice video on the cold smoke method. I have been on the fence about buying ths LSG pellet for about 2 months now. Ur videos is inching me closer to my purchase.
Right on! Tell em about me when you order!
Great video, I've done cheese in the past, and always used the smoke tube. Love the background music
Thanks 👍
That’s fantastic! What a versatile cooker!!
It really is!
I tried the cold smoke once on my LSG and I had the same results (about 45 minutes of smoke). Next time I'm going to close the stack damper to 80% and see how that goes. Thanks for the video!
Great tip!
Going to be trying this on my LSG this weekend, supposed to be in the 30s. Have heard/read that igniting with the door open will help to ensure the pit doesn’t retain much heat from startup.
Let me know how it goes!!
Another great video. Definitely looking forward to your future content with the LSG.
Coming soon!
if your pit shows over 100° before you light it my experience is the cheese melts when you try to smoke it. this was not on the LSG pellet grill but another one with one of the smoke tubes to provide smoke. If you try it in mid summer let us know how it turns out for you and if you went with adding a tray of ice to the pit.
It's best in the winter for sure...
Just put some cheese on the LSG on cold smoke! Then got a tritip trimmed and ready for dinner tonight. Also putting a brisket on tonight for dinner tomorrow.
Going to smoke some pecans as well today. Having a little dinner party tomorrow. So will have smoked cheese, smoked pecans, and brisket!
This thing is so easy to work now that I got it all connected.
Sounds great!
If you leave the lid open till after the ignitor goes out it won't keep the heat in and will run alot cooler. Also i vacummn seal at least 1 week for every hour in smoke, longer the better on the wait!
thanks Don! I appreciate the tip!
Love your videos!
Thanks!!!
Learning live brother! Good for you. Show da cheese!
GREAT VIDEO I HAVENT TRIED IT YET I AM GLAD YOU PUT A VIDEO OUT ON IT , HOW DO YOU KNOW IF THE FIREBOARD HAS THE LATEST UPDATE AND HOW DO YOU UPDATE IT ? I HAVE THE ONE IN MY GRILL AND A FREESTANDING ONE ALSO ,
Thanks! You can look in the settings to see the firmware version... It starts at 1.0.0. Context it to Wi-Fi and it will automatically update put you can connect it to your pc through USB - c
I dont know... I think it gets too hot... what do you think? Would you have rather done this with a smoke tube?
It gets a little hotter than I would like, but the smoke tube doesn't put out as much smoke either. I try to use a harder cheese too - that havarti is a pretty soft cheese. I have a friend that only smokes cheese in the winter time when it's around freezing outside too!
Ice water in the pan actually helps as well.
Looks great, Paul!
Thanks brother!
Now that you've been using your LSG for a while, would you recommend the stainless steel shelf or is the black painted one fine for care/clean-up?
I chose the black shelf because I never planned to use my shelf to put food on... And I haven't. It cleans up fine and holds a tray or cookie sheet perfectly. The stainless shelf is always something you can buy later if you see a need for it, and it's not cheap. My thoughts only.
Great question!
@@txbluzmn Thanks. While I like the stainless, it's a pricey option and to your point, I would only really use the shelf to aid in loading and unloading the cook chamber. I'm also wondering if it is worth spending $389 on a cover - sheesh that's expensive! The cover for my Workhorse 1969 off-set smoker was "only" $234 Talk about margin profit!
@@jcrewguy123 Check out my short video on the cover... it's worth it! The best grill cover I've ever had! (...and I've had a lot - both off-the-shelf and custom)
@@txbluzmn Thanks. I just checked out your vid on the cover - same material (Sunbrella) used by Workhorse on their covers - high quality, but $155 more for the LSG than an even larger one from Workhorse still seems excessive to me. I understand that $389 relative to a $2900 grill is small, but still...
yeah... but companies won't sell a cover to fit outside the official one, so I bit the bullet. great cover though! best one I've had for any grill ever!
How long do you leave the cheese wrapped in the fridge before eating?
Do you think it would help to add a handful of pellets to the pot before doing the cold smoke? That way it may smoke a little longer?
I got my LSG hooked up to my WiFi. Thanks for the help with that.
You don't have to put it in the fridge at all, or can leave it as long as you want. I ate it the next day.
No need to add pellets... The cheese was perfect with what it got.
Sweet! Glad to help!
Should you have the vent wide open or closed? closed would keep that smoke inside
I think It needs to stay open to create a flow for the pellets to stay lit. Don't think it would work to have it closed for 2 hours.
I would like to see if a big block of cheddar from Sam's could be smoked
Well, you can smoke it if it will fit in the smoker! :D The thing about smoked cheese, is the smoke doesn't penetrate the cheese very deep, so a smaller block will have a lot of smoke flavor whereas a larger block would have way less.
Ghost pepper/habanero cheese?!?!…. GEEZUZ man, where was my invite??!!!….. 😅…. Would be delicious on a charcuterie with some nice andouille sausage, salami, etc…..
😂😃 It WAS great - just like that on the charcuterie platter... 😎👍