I smoke a lot of cheese as well, a lot of people are unaware of the mellowing process of a week or more. Personally I smoke it 5 hours with hickory, vacu-seal it for 3 weeks, then you have the cheese of the gods! Great channel man, cheers!
@datrumpet5 if it's a soft cheese like a Colby I'll smoke it 45min.-1hr. A harder white cheddar 60-90 minutes. I used to smoke them for 2.5 hours but found that a shorter smoke time is adequate. It's smoky but the original flavor of the cheese is still there.
This wasn't in my recommended I searched smoking cheese... I don't own a grill, my cheese is the cheapest in the store, I don't know what I'm doing with my life
Me to hahahahha i was making a sandwich with cheddar cheese from lidl and I thought to myself hmmm how do they make smoked cheese and decided to RUclips it
If you want to reduce the heat, add a tray of ice cubes, in the smoker box as well. The heat from the pellets burning will hit the ice before the cheese, dropping the over all temp inside. Then you can refreeze the water and you will have smoked ice for your drinks
@@RipRLeeErmey every set up could be different but lets use brother Malcolm's set up for simplicity. After he placed the heat deflector in, he could have placed a tray / bowl / tinfoil pan, any container to be able to absorb the small amount of heat and quickly pass it to the ice cubes the tray itself is holding. This will reduce the heat from the smoke tube getting to the cheese itself reducing the amount it sweats. Like he said. The colder the better when smoking cheese. Only way the water from the melting cubes will pour out, is if u have a heaping pile of ice and small container. Online will have a few pictures if you wished to search for them. Hope this helps
Lol I've had similar days. Sometimes ive drank all day and it's like 10 or 11 pm and im heading out to Wal-Mart to get some steaks to grill after watching some videos before bed😂
I put that smoke tube waaay down in the bottom of my OK Joe Bronco and get no heat on that top rack. Only concern is that cold smoke will condense on the top of the smoker and can build up some bad creosote. But just wipe it down or hose it off after each cold smoke and you'll be good to go.
Man!!!! This made me a hero with my wife. I followed this on my Weber Gold. You are right about keeping the temp low. I did this on a really cold day here in Georgia. That would be anything below 45 degrees. Smoked for about 3 to 4 hours with a mix of Apple and Hickory wood. Used 4 bricks of charcoal to start and a block of Apple and Hickory. Had to keep a close eye on it to make sure the heat stayed low and didn't go out. Thanks for this one.
I've smoked soft cheese it does well I only smoke it for 2 hours with cherry or apple wood the hard cheese I smoke for 5 to 6 hours with hickory also smoke my own salt and paprika
I've smoked a lot of things in my life😎 but one I've never tried is cheese I can't wait to see my kids reaction when I tell him I'm going to put a whole block of cheese on the grill
I did this for the first time last month. Worked great. Vacuumed sealed. I ate some after 2 weeks and it was slightly bitter. But after 4 weeks it tasted awesome. I did Gouda, medium cheddar, and pepper jack with apple pellets in a tube for about 4 hours. It was about 35F outside so no worry about melting.
I was very happy using the smoker tubes. I have both a 6" and a 12". I use them for cold smoke and also in my charcoal barbeque with full heat. So economical.
I used the same smoker tube, with apple pellets and a block each of mozzarella and sharp cheddar. In the smoker for 3 hours, never above 80 degrees, per Thermoworks Smoke. Didn't eat any yet but it smells VERY strong. I'll wait a week to try it, but the smell is not good.
Mine smelled a bit strong, but was pretty good after a week. Smoked a few more blocks for Thanksgiving, aged them about a week and a half, they turned out great, got lots of compliments.
What also works, make a little box, and put a ceramic pot in it, use a solder iron as heat source and fill the pot with chips :) It works really well and cheap..
I smoked some cheddar and some blue cheese a few months ago. We let them cure in the fridge for 21+ days. The both came out awesome! The longer it rests, the more mature the smoke flavour becomes.
God, I love smoked cheese. Especially apple smoked cheddar. Also, do you think putting cheese wax on the outside of your smoked cheese would have the same effect as putting plastic wrap on it?
Great video, hope more people will try this. The smoke really gives the cheese a great added flavor... I tried this a few weeks ago... Just sampling the cheese now... Wow what a great taste...
You can also add a pan below the cheese filled with ice to help keep the temperature under control. I also use a food saver to vacuum seal the cheese for a week before eating. The cheese is better than anything you can purchase in a grocery store.
Nice job on the cheese cold smoking.right now here in Cali is a good time to do it its colder now,hope I can pull it off before it warms up. Thanks for all the tips Malcom.
Malcolm smokes everything. Malcom's mom: "ok sweetie are you hungry" *takes out breast* 3-month-old Malcom: "so I got my Yoder fired up to 275 degrees"
dustin blalock Its the same as any cheese - smoking it won't stop it from molding but it doesn't speed up the process either. If you get it vacuum sealed and refrigerated it will last a pretty long time.
Love all your videos and have learned so much ...But I would have to disagree with you on wrapping the cheese in plastic ..I would not do that, possibly wax paper and of course vacuum sealing them. Using plastic can change the flavor to your cheese ..But this is my thoughts ...Again love all the videos and products you sell ..Don't know if you will ever ready this, but one day hope to meet you in person ...PS ..Probably have steered over 50 people to you videos and web site ..and all of them have thanked me for it...:)
Hey Malcolm thanks for all the videos, you’re a huge help in many ways. What are your thoughts on using a horizontal offset smoker to smoke cheese? Would you put the tube down in the fire box, or the far side of the main chamber? Thank you again Steve
Hey Malcom, if you can get braided Middle Eastern string cheese with black caraway seeds, stick THAT in your smoker & smoke it! Everybody’s favorite in my family. I smoked 14 braids in my LG-900’s cold smoke box 2 days ago. There will be plenty to snack on this Thanksgiving Day weekend.
Thanks for the video. I will give that ago.. I've actually made a rudimental cold smoker using a separate smoke canister and a pipe leading to a coolbox with a small chimney in it... Imagine Homer Simpson in the basement making a spice rack and you'll have the idea
Does anyone know about what the outdoor temperature range should be? I'm in Minnesota and I want to start smoking cheese when it gets cool enough, however, I was also told if it's too cold outside the smoke won't adhere to the cheese well. Has anyone attempted to cold smoke cheese in freezing weather? I'm planning on using my Weber kettle grill or my Weber smoker with a smoking tube/pellets. Go Vikings! Yeah right.......
Malcom wasn't very specific as to internal temps he was smoking at. What would you guess would be the upper limit of temperature inside the smoker for, say, a block of cheddar or Monterey Jack ? Anyone who has tried this and had it work?
In your experience, are there certain types of cheeses that absorb the smoke better than others? Any types of cheese you would recommend not to cold smoke? Thanks!
If you haven't cold smoked some cream cheese yet malcolm, you really have to try it! And when it's finished I sprinkle some bbq rub on top and pair with your favorite crackers.
Thank You! You made a really educational video and helped alot. I melted 50$ worth of Tillamook°... Finally got a block done today and it started to split and melt so i pulled it. I had no idea how long to rest it or if i wiped it. Thanks again!!!
Really enjoyed your video as I am just starting out in the smoking world. Having made cheese for years though, I am wondering what you mean by 'melting oil'. There is no oil in cheese.
What part of the word cold smoke do you people not understand.Some heat is not cold smoking.Need anything burning not in same place as what you are smoking.
I give smoked salmon and smoked cheese as Christmas gifts all the time. People really love it and tell me how much they enjoyed it the next time I see them but I've never had someone tell me how amazing they found the socks I gifted them. Smoked food > socks!
Thanks for post. I really screwed up somehow. The cheese i smoked for 3 or 4 hours using a pellet stick like you did in a similar side smoke box on my Rec tec came out nasty covered in creosote rather than a tasty smoke. At one point the smoking stick caught fire, but I blew it out so it just smoked. Didnt have a grease fire. Trying to troubleshoot what went wrong. I have used the same traeger gourmet mix pellets and smoked a duck and some beef using the pellet smoker, but something went wrong in the side box with the stick.
I use a Smoke Daddy tube attached to my Little Chief Smokehouse. I had to replace the original pump on the Smoke Daddy with an aquarium pump and that seems to work very well. About 1-1 1/2 hours with any milder pellets or chips and its ready to eat. Any more time than that and it needs that resting period or its kind of bitter. Love the video and all your others as well. Have learned a lot here! BTW, I use no heat in the Little Chief.
want to cold smoke in the south? use a mini- refrigerator as your smoker and a smoke generator, it doesn't get much easier or better for that matter! hang it or lay it down! u don't have to refrigerate meat after if it has been well cold smoked either!!
Didn't he say winter months are best because once it starts to get 75 degrees outside it won't work..? This guy's in the south looks like NC/TN/KY (that region), and many of those places consistently/annually get colder than many Canadian locations. Vancouver, BC is 'danger zone' temps during the winter months (warmer than a refrigerator) so it's all subjective to where you're at. Elevation and landscape manipulates weather and temperature drastically more than latitude lines
You're the best man. Everytime I try to learn a new trick or tip, I always end up getting sent to you. Then everytime I try your recipes they turn out great. Kudos to you and keep up the great work.
![Cody Johnson - I'm Gonna Love You (with Carrie Underwood) [Official Music Video]](http://i.ytimg.com/vi/yy9PuYMU29g/mqdefault.jpg)
3 seconds in and I knew I could trust this man to teach me to do anything with cheese.
Exaaaactly! He knows exactly what he’s doing!
😂
I guess RUclips wants 2020 to be about smoking cheese for me
This guy slaps sub to him
Me too
Narrator: 2020 was not about smoking cheese
I liked your predicted version of 2020. The reality, not so much...
Ive been curious about how to do it so im cool with it lol
How the bloody hell do you leave it in the fridge for a week without it "disappearing" in the middle of the night. I'd have to go on vacation...
Because it's better after you smoke it
@@GoIrish8 he was rhetorically asking how he could leave it alone when he really wants to eat it after it's smoked.
A week is nothing to let your smoked cheese sit. I at least wait 4- 6 weeks, it’s sooo much better 👌🏼
If you try to eat it without resting it tastes kinda sour. Well worth a week or three wait.
How does it not get moldy?
I haven't watched the video yet but I'm guessing he's going to put AP rub on it lol 🤣
I smoke a lot of cheese as well, a lot of people are unaware of the mellowing process of a week or more. Personally I smoke it 5 hours with hickory, vacu-seal it for 3 weeks, then you have the cheese of the gods! Great channel man, cheers!
Big Reggie I’ve heard 3 weeks also is the time you want to wait on the more mellow white cheese.
I thought it takes like 30 or 60 min to smoke?
@datrumpet5 if it's a soft cheese like a Colby I'll smoke it 45min.-1hr. A harder white cheddar 60-90 minutes.
I used to smoke them for 2.5 hours but found that a shorter smoke time is adequate. It's smoky but the original flavor of the cheese is still there.
For fucks sake someone in charge give this guy a show on food network or at least a one day guest spot on the "Today" show. Are they all asleep???
This wasn't in my recommended I searched smoking cheese... I don't own a grill, my cheese is the cheapest in the store, I don't know what I'm doing with my life
Me to hahahahha i was making a sandwich with cheddar cheese from lidl and I thought to myself hmmm how do they make smoked cheese and decided to RUclips it
If you want to reduce the heat, add a tray of ice cubes, in the smoker box as well. The heat from the pellets burning will hit the ice before the cheese, dropping the over all temp inside. Then you can refreeze the water and you will have smoked ice for your drinks
Smoked ice? I've never heard of that before, and now I have to try it. Thanks!
NLPIKE sounds good for a Bloody Mary. Maybe even an old fashioned.
Wouldn't the ice melt and put out the pellets or do I not understand enough about the interior of a smoker
@@RipRLeeErmey every set up could be different but lets use brother Malcolm's set up for simplicity. After he placed the heat deflector in, he could have placed a tray / bowl / tinfoil pan, any container to be able to absorb the small amount of heat and quickly pass it to the ice cubes the tray itself is holding. This will reduce the heat from the smoke tube getting to the cheese itself reducing the amount it sweats. Like he said. The colder the better when smoking cheese. Only way the water from the melting cubes will pour out, is if u have a heaping pile of ice and small container. Online will have a few pictures if you wished to search for them. Hope this helps
I've been out drinking all day...I'm about to smoke some cheese in my underwear while I sleep....
Lol I've had similar days. Sometimes ive drank all day and it's like 10 or 11 pm and im heading out to Wal-Mart to get some steaks to grill after watching some videos before bed😂
World: I don't think there is any meat in existence right now that you didn't cook.
H2BBQR: Today I'm gonna be cold smokin' some cheese...
I put that smoke tube waaay down in the bottom of my OK Joe Bronco and get no heat on that top rack. Only concern is that cold smoke will condense on the top of the smoker and can build up some bad creosote. But just wipe it down or hose it off after each cold smoke and you'll be good to go.
I’ve found that 2 hours of cold smoke is perfect for cheese, I’ve also found that if left to age for a minimum of 2 weeks, I get much better results.
Man!!!! This made me a hero with my wife. I followed this on my Weber Gold. You are right about keeping the temp low. I did this on a really cold day here in Georgia. That would be anything below 45 degrees. Smoked for about 3 to 4 hours with a mix of Apple and Hickory wood. Used 4 bricks of charcoal to start and a block of Apple and Hickory. Had to keep a close eye on it to make sure the heat stayed low and didn't go out. Thanks for this one.
Okay
@@kaylafitz919 stfu
this vid led me to smoking cheeses. now i cold smoke all sorts of things. even eggs, peppers and ground beef. thank you chef!
looks really good. I would love to see you cold smoke some salmon
Southern Coastal Cooking ™ It's on the list!
HowToBBQRight Malcom Reed
When you do smoked salmon would you do it on your Weber? Please.
I was out all day today smoking a couple racks of spare ribs following one of your old recipes. Came out AWESOME.
I love u Bro people really like my cooking. thanks bro
I've smoked soft cheese it does well I only smoke it for 2 hours with cherry or apple wood the hard cheese I smoke for 5 to 6 hours with hickory also smoke my own salt and paprika
I've smoked a lot of things in my life😎 but one I've never tried is cheese I can't wait to see my kids reaction when I tell him I'm going to put a whole block of cheese on the grill
They'll think your still high.
Man. My dad's been doin this wrong for yeeears. Thanks man! Appreciate the tips thanks for taking the time to share your wisdom.
Thank u for all of your tips, I love your videos and that Accent!!
I did this for the first time last month. Worked great. Vacuumed sealed. I ate some after 2 weeks and it was slightly bitter. But after 4 weeks it tasted awesome. I did Gouda, medium cheddar, and pepper jack with apple pellets in a tube for about 4 hours. It was about 35F outside so no worry about melting.
Dude you are good at smoking all kinds of foods. Just found your videos and subscribed.
rack@tack this man smokes everything. He is the “smoking master” as far as I’m concerned. Lol
Buy far my favorite guy to watch on RUclips, keep up the good work guys!
Hey Malcom, have you ever smoked almonds, or do you have a video on smoking almonds?
Thanks,
Bill
I was very happy using the smoker tubes. I have both a 6" and a 12". I use them for cold smoke and also in my charcoal barbeque with full heat. So economical.
I always use cheese cloth and 175° fire 45 minutes
This definitely penetrates through the cheese and has never failed in 25 years
I'm interested in your process. Exactly how do you do it?
Interested as well
I used the same smoker tube, with apple pellets and a block each of mozzarella and sharp cheddar. In the smoker for 3 hours, never above 80 degrees, per Thermoworks Smoke. Didn't eat any yet but it smells VERY strong. I'll wait a week to try it, but the smell is not good.
Mine smelled a bit strong, but was pretty good after a week. Smoked a few more blocks for Thanksgiving, aged them about a week and a half, they turned out great, got lots of compliments.
In the summer I place my cheese on plastic bags of ice and flip the cheese at the half way point. It works.
Malcolm is the man! His brisket ideas made Christmas wonderful at my house!
Malcom, Did you win any of the events that you intered in this year? I attend your jan class and have had lots of successes . Tracy
And for dessert, smoked vanilla bean ice cream with a grilled chocolate raspberry reduction sauce! Malcolm, you're the KING!!!
How do you make smoked vanilla bean ice cream?
I love HowToBBQRight!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I'm gonna be doing some cheese so I was going back through stuff I've watched and man, Malcom has come so far!
Smoking cheese using Malcolm's method for a few years now. Makes a great Christmas gift for my friends.
Thanks to this being recommended I now am interested in smoking cheese
What also works, make a little box, and put a ceramic pot in it, use a solder iron as heat source and fill the pot with chips :) It works really well and cheap..
I smoked some cheddar and some blue cheese a few months ago. We let them cure in the fridge for 21+ days. The both came out awesome! The longer it rests, the more mature the smoke flavour becomes.
Somehow I was unsubscribed hmm. RUclips up to some fuckery...
God, I love smoked cheese. Especially apple smoked cheddar. Also, do you think putting cheese wax on the outside of your smoked cheese would have the same effect as putting plastic wrap on it?
Great video, hope more people will try this. The smoke really gives the cheese a great added flavor... I tried this a few weeks ago... Just sampling the cheese now... Wow what a great taste...
Well, at least RUclips knows what I like to see!
Here in New Zealand we have Manuka Wood !!!! Best for smoking eveeything !
You can also add a pan below the cheese filled with ice to help keep the temperature under control. I also use a food saver to vacuum seal the cheese for a week before eating. The cheese is better than anything you can purchase in a grocery store.
Ur a top cook an a great guy
Can one use chips instead somehow? I know pellets =/= chips or chunks, but curious to use what I have instead of buying pellets
Nice job on the cheese cold smoking.right now here in Cali is a good time to do it its colder now,hope I can pull it off before it warms up. Thanks for all the tips Malcom.
I wish this guy was my neighbor. We could eat all the awesome foods and watch football and drink beer.
I like how he says oil.
Malcolm smokes everything.
Malcom's mom: "ok sweetie are you hungry" *takes out breast*
3-month-old Malcom: "so I got my Yoder fired up to 275 degrees"
i got the scene in the simpsons where homer smokes maggies bottle on the hive
Your videos have come a looooong way. Love ya buddy
Indeed they have but I still love the old vids great to see how far he has come. The production quality of his new content is brilliant.
Like the videos! What is the shelf life of the cheese after you smoke it?
dustin blalock Its the same as any cheese - smoking it won't stop it from molding but it doesn't speed up the process either. If you get it vacuum sealed and refrigerated it will last a pretty long time.
Thanks
If the man doesn't look like him, I don't trust him for good food. Thumbs up if you agree
Love this dude! Always dropping some knowledge
Love all your videos and have learned so much ...But I would have to disagree with you on wrapping the cheese in plastic ..I would not do that, possibly wax paper and of course vacuum sealing them. Using plastic can change the flavor to your cheese ..But this is my thoughts ...Again love all the videos and products you sell ..Don't know if you will ever ready this, but one day hope to meet you in person ...PS ..Probably have steered over 50 people to you videos and web site ..and all of them have thanked me for it...:)
Where are you buying cheese that has never been sealed in plastic ever?
Hey Malcolm thanks for all the videos, you’re a huge help in many ways.
What are your thoughts on using a horizontal offset smoker to smoke cheese? Would you put the tube down in the fire box, or the far side of the main chamber?
Thank you again
Steve
Just throwing this out there.... Grated cheese has more surface area, therefor more smoke flavour.
would it be okay to vacuum seal the cheeses after smoking?
Hunter Biden would smoke that cheese......
He is fine. I would never trust in a slim cheese -smoker.
Very Good I needed to know how Thank you my Freind
That sucks I gotta wait a week to really enjoy my cheese.
Nice cutting board.
CREATE TV SHOULD GIVE YOU A SHOW.
GREAT VIDEO.
So glad you're back. Missed the videos man!!
I've had a horrible time with the smoker pellet tube
Hey Malcom, if you can get braided Middle Eastern string cheese with black caraway seeds, stick THAT in your smoker & smoke it! Everybody’s favorite in my family. I smoked 14 braids in my LG-900’s cold smoke box 2 days ago. There will be plenty to snack on this Thanksgiving Day weekend.
Thanks for the video. I will give that ago.. I've actually made a rudimental cold smoker using a separate smoke canister and a pipe leading to a coolbox with a small chimney in it... Imagine Homer Simpson in the basement making a spice rack and you'll have the idea
Does anyone know about what the outdoor temperature range should be? I'm in Minnesota and I want to start smoking cheese when it gets cool enough, however, I was also told if it's too cold outside the smoke won't adhere to the cheese well. Has anyone attempted to cold smoke cheese in freezing weather? I'm planning on using my Weber kettle grill or my Weber smoker with a smoking tube/pellets. Go Vikings! Yeah right.......
Malcom wasn't very specific as to internal temps he was smoking at. What would you guess would be the upper limit of temperature inside the smoker for, say, a block of cheddar or Monterey Jack ? Anyone who has tried this and had it work?
In your experience, are there certain types of cheeses that absorb the smoke better than others? Any types of cheese you would recommend not to cold smoke? Thanks!
bpmiller87 Just avoid the softer cheeses - like goat cheese.
***** i don't think nacho cheese would do well either---:)
If you haven't cold smoked some cream cheese yet malcolm, you really have to try it! And when it's finished I sprinkle some bbq rub on top and pair with your favorite crackers.
Thank You! You made a really educational video and helped alot. I melted 50$ worth of Tillamook°... Finally got a block done today and it started to split and melt so i pulled it. I had no idea how long to rest it or if i wiped it. Thanks again!!!
Really enjoyed your video as I am just starting out in the smoking world. Having made cheese for years though, I am wondering what you mean by 'melting oil'. There is no oil in cheese.
What part of the word cold smoke do you people not understand.Some heat is not cold smoking.Need anything burning not in same place as what you are smoking.
Thanks for the great video.
I give smoked salmon and smoked cheese as Christmas gifts all the time. People really love it and tell me how much they enjoyed it the next time I see them but I've never had someone tell me how amazing they found the socks I gifted them.
Smoked food > socks!
7 days in the fridge?? Why
Been doin this for along time.If you want something over the top take your smoke cheese of choice and make mac an cheese.You will be rewarded
Thanks for post. I really screwed up somehow. The cheese i smoked for 3 or 4 hours using a pellet stick like you did in a similar side smoke box on my Rec tec came out nasty covered in creosote rather than a tasty smoke. At one point the smoking stick caught fire, but I blew it out so it just smoked. Didnt have a grease fire. Trying to troubleshoot what went wrong. I have used the same traeger gourmet mix pellets and smoked a duck and some beef using the pellet smoker, but something went wrong in the side box with the stick.
Luckily things I'm involved in would never call for smoked bricks of cheese.
I tried to cold to smoke dez....00
I use a Smoke Daddy tube attached to my Little Chief Smokehouse. I had to replace the original pump on the Smoke Daddy with an aquarium pump and that seems to work very well. About 1-1 1/2 hours with any milder pellets or chips and its ready to eat. Any more time than that and it needs that resting period or its kind of bitter. Love the video and all your others as well. Have learned a lot here! BTW, I use no heat in the Little Chief.
I have a cold smoker so keeping the temp down is no problem, but how do you keep the cheese from going bad sitting in the fridge for a week or two?
When I win the lottery. Malcolm, you are the first guy I'm hiring!!!
great video!
Good video. Thanks bro.
Now that right there, is a good ol' boy.
My daddy says butane is the bastard gas.
want to cold smoke in the south? use a mini- refrigerator as your smoker and a smoke generator, it doesn't get much easier or better for that matter! hang it or lay it down! u don't have to refrigerate meat after if it has been well cold smoked either!!
In the winter when it’s cool outside like 75 degrees. That would be a summer day in Canada
Same here in ND
Didn't he say winter months are best because once it starts to get 75 degrees outside it won't work..? This guy's in the south looks like NC/TN/KY (that region), and many of those places consistently/annually get colder than many Canadian locations. Vancouver, BC is 'danger zone' temps during the winter months (warmer than a refrigerator) so it's all subjective to where you're at. Elevation and landscape manipulates weather and temperature drastically more than latitude lines
I wonder if I can put my pellet tube near the fire pot of my pellet smoker underneath the drip pan and infuser...
You're the best man. Everytime I try to learn a new trick or tip, I always end up getting sent to you. Then everytime I try your recipes they turn out great. Kudos to you and keep up the great work.
👍👍👍👍👍👍🌸
Trying it out right now
very informative! great video
JUST FEED ME ALREADY
yoda thing, deflector tube.....who are you making this for Darth Vader?????
Darth Cheddar.
This Gentleman always does it right. Top Shelf
This is where i really like my offset smoker, but the A-Maze-N in the fire box and the cheese in the chamber