how to smoke cheese on a gas grill

Just stir and mix the nuts every 30 minutes to get even heat and smoke. (If you’re questioning the mayonnaise on the outside of a grilled cheese… He pens the popular barbecue blog Grilling 24x7, where he writes about everything from tailgating to smoker-building, with a lot more in between. Bulk warehouse stores offer good deals on big chunks of cheese. Cover the smoker and leave it to smoke the cheese. You'll find that preheating the grill first allows it to smoke faster when you place in the smoker box next. Please double check your email address. The beauty of doing this yourself is that you can buy cheap grocery-store cheese and significantly improve the quality by adding some Or, team up the smoke from the tube with the heat from your grill to smoke some meat. When the smoking process is over, the cheese isn't ready to eat just yet. Light your tube smoker according to the manufacturer’s instructions and place it in your smoker. The only thing you’ve got to do is be able to produce a nice, light smoke without melting your cheese. A simple smoke tube and any grill will do. The resulting food is extremely tender with a touch of smoky flavor. If you’re smoking nuts or salt, use sheet pans and don’t worry about the heat. Take the grill grate off one side of the grill and place an aluminum pan of UNsoaked wood chips right over the heat and place the meat over the side with no burners on Target internal temperature of the grill is 400 Smoke for 60-75 minutes Remove from the grill, allow to rest for 8-10 minutes Check on the cheese about every 1/2 hour to 45 minutes to make sure the ice is still good and we're still getting some good smoke. Please try again. The smoke is heavy on the outside of that cheese. Add A Note. Add in more chips or chunks as needed just be sure you're getting smoke … Just like smoked meats, the refrigeration process seems to enhance the smoke flavor. If you want your cheese really smoky, you might want two to three hours. Using a stainless steel type grill brush to directly clean the metal grill grate will also come in handy. You should have three zones, each with a different amount of heat. Add your cheese to your grill, remembering where you're putting each variety of … Apple and cherry tend to be more mild smoke flavors, while hickory and mesquite tend to be stronger. It needs to breathe for a little bit. If you want a milder amount of smoke you can keep it to one or two hours. Well, what should you do when you want to smoke a more tender food product – one that might melt at these temperatures, such as cheese? It is helpful to have a removable grate or an area of the grill where you can readily access the fire to add more wood in case the smoke stops. Luckily, if you’ve got any type of grill at home, you can easily recreate those expensive results over and over again with fantastic results. Get expert articles delivered straight to your inbox! Oops! Not kidding. Cheese is notoriously melty, so the first requirement of smoking cheese is cool temperatures. the general setup includes setting a cooking grate or a cake cooling rack on top of an aluminum tin that is full of ice. It keeps the temp down. Once your cheese is done smoking, remove it from the grill and wrap it in parchment or untreated butcher paper. Most grills have some type of “flavorizer” or barrier that sits on top of the burner. On the far right, set up the aluminum tin full of ice and the extra grill grate or cake cooling rack, and on top of that place your cheeses. I do this by submerging the bag in water, leaving the top seal above the water line. However, to protect your cheese from an unanticipated burst of heat, Fill your smoker tube with wood pellets and ignite. You won’t go wrong. Make sure the flame is extinguished and the smoke is rolling. These few days significantly change the smoke taste of the cheese. You are tempted by the idea of the meat being so tender it falls apart with a taste that is impossible to resistand duplicate. Every system will be different, so if you need to add some more wood that's fine. Again, it's totally personal preference. 4. There are two easy methods for smoking cheese at home. That will be about 3 ½ to 4 inches in diameter. When your cheese is done smoking, take it off the grill and then wrap it with a parchment paper. You can cold smoke cheese in pretty much any smoker or grill. Because of this, the gas grill is just used as a smoke containment device that is outdoors (imagine your significant other seeing you set this up in your kitchen oven!). Simply place a wood chunk on top of this barrier and it should smolder and smoke away. Vacuum Sealer (not necessary, but recommended). As it sits in the fridge, that smoke flavor will distribute throughout the cheese and mellow out significantly. If you primarily grill quick-cooking foods, get a gas grill. If six coals are too much, back it down to two or four. Smoked cheese is typically only seen at high-end grocers or specialty stores and they come with a price tag. You can smoke about any cheese. I recommend hard or semi-hard cheeses for smoking. Wood Pellets An important distinction is the difference between wood chips and wood chunks. Don't despair, if you have a charcoal grill, you're in luck. There are different sizes and varieties, but I find I get the most use out of this 12 inch tube smoker because it lasts long enough to smoke a bunch of cheese but doesn’t take up a lot of space in the grill. Now label and date those cheeses so you don’t forget which cheese is in which bag. Arrange the cheese into the grates of the grill. My favorites are apple, cherry, maple or pecan. Smoking on a gas grill is a little tricky and requires some hand holding, but don’t be discouraged it can be done. 5. Start off with a low heat, just enough to generate smoke. Form the burger into 1 inch thick patties. Place the blocks of cheese over the ice and smoke away. Again, position the cheese on the grill grate as far from the unit as possible. One or two hours is more common. Make sure they aren’t touching on the sides and there is air flow around each piece of cheese. The most important thing is that the air temperature does not exceed 90 degrees Fahrenheit. For example, an extra-sharp cheddar cheese, in my opinion, only needs a mild apple wood smoke, while a Monterey Jack cheese can handle a stronger mesquite wood smoke. Learn how to perfectly pair your next brew …, The centuries-old savory sandwich of melted cheese between fried bread is about as si…, Project your brain and body by fuelling them with delicious and nutritious wild blueb …, Beer Up: How to Craft the Perfect Beer Pairing, How to Make the Perfect Grilled Cheese on the Grill, 3 Healthy Wild Blueberry Recipes to Protect Your Brain and Body. A Smoke Tube Another option is to make a grilled smoky flat-bread pizza. My favorites to start with are a nice cheddar, hard mozzarella, pepper jack, and gouda. Grill the onions in two to three batches for maximum flavor. The moisture from the sweat will prevent the smoke from getting into the cheese. A cool day (the internal temperature of your grill needs to stay well below 90 degrees F) If those foods make up the bulk of what you intend to grill, go for a gas grill. Let the cheese smoke for 2-6 hours depending on how heavy the smoke is, what type of wood you are using and how much smoke flavor you want in the cheese. The chunks are too large for this application. For 2 weeks. If you don't have access to a charcoal grill, you can do the same cold smoking setup on a gas grill. One method utilizes charcoal and smoke wood on a charcoal grill or smoker, and the other uses an electrical heat source situated on a gas grill with smoke wood. The cheese will not melt at this temperature. If you only have a hot smoker or a traditional grill, you can still smoke cheese by laying it on a pan of ice while it smokes. The pellets can also be corralled using heavy-duty foil or a disposable foil pan. This is optional, but putting cold cheese in a warm smoker can attract condensation, and you’ll get the best results if your cheese surface stays dry during the smoke. Within the grill, position the aluminum tin full of ice, with the grate and cheese as far away as possible from the heat source. It's an interesting concept, since generating smoke usually requires fire, which equals a lot of heat. You do NOT need a “COLD” smoker to smoke cheese. There are two easy methods for smoking cheese at home. In general, the most common smoking woods include hickory, mesquite, apple, and cherry. Place cheese in the smoker. Enjoy! Low-cost grocery store cheese is the best because even though the flavor isn't so great on its own, when you add the smoke it becomes absolutely amazing. Remove smoked cheese … If the smoke dies down after about 20 or 30 minutes, simply add one or two more unlit charcoal briquettes and another handful of wood. Luckily, adding a smoky flavor to food cooked on a gas grill is very easy! Cheese can be cold smoked in four hours for a piece of cheese similar to a butter cube. Craft beer is quickly gaining popularity. Part of what makes cooking on a charcoal grill distinctive is the smoky flavor that the coals impart to the food. Wait until the cheese has developed a darker "smoke ring" around its edges before removing from heat. I use a Thermoworks thermometer inside my grill to be sure it stays under 90 degrees F.  To make your grill into a cold smoker, I use a tube smoker. I find that it takes on enough smoke flavor without becoming overwhelming. If the cheese block is too big, you will need to cut it in half or into smaller pieces to allow the smoke to penetrate more evenly. One load of pellets will generate cold smoke for hours. Set up your charcoal or gas grill for different cook zones. Parchment Paper Now comes the hard part. Spread one side of each slice of bread with softened butter or mayonnaise. Add more ice around pan into melted water and continue smoking for 1 more hour. Once you have a good supply of smoked cheese built up, there's no limit to the create ways to serve it! Regardless of the method used for smoking cheese, the key is to keep the temperature below 90 degrees Fahrenheit. Prepare your grill for indirect heat. For smoke flavor, you’re going to have to add wood to your fire using wood chunks, wood chips, or wood pellets. Cheese needs to be cold smoked so it doesn’t melt, a temperature below 90°F is perfect. If you only have a trusty gas grill on your patio, but you’re craving that delicious flavor of smoked meat, no fear! Make sure the flame is extinguished and the smoke is rolling. Close the lid and let that wood smoke do its’ thing. You also don't want the charcoal fire directly under the aluminum tin, as you will melt your ice rather quickly. More detailed discussion on smoking with a gas grill. After the coals are lit and the wood chips are placed on top, quickly assemble the aluminum tin and position your cheeses on the grate. Wood smoke is great, but it does not permeate things like steaks, burgers, sausages, or veggie kabobs, because they’re not on the grill that long. However, we recommend cutting your cheese into long skinny blocks that will cut well to match your favorite cracker, roughly 1 … 6. On top of the hot plate, set an aluminum pie pan full of wood chips. After grilling the onions, let them cool before adding them to your Mac and Cheese. Regardless of the method used for smoking cheese, the key is to keep the temperature below 90 degrees Fahrenheit. From there, remove it from the paper and vacuum seal your cheese. How to bake on a grill: A smoker is usually larger and will allow you to have a greater distance between the heat and the cheese. With a gas grill, you can be grilling in 10 minutes. The odd thing about this method is that you aren't using the gas grill for a heat source. Cold smoking cheese is really, really easy. An average-size charcoal grill can make some great barbecue similar … Up the ante for the next party by learning how to smoke cheese the right way. Typical barbecue smoking involves heat, with the most common temperatures ranging from 225 to 250 degrees Fahrenheit. To see how the design of gas grills affect their capability to smoke, see the results of our gas grill research and reviews. A smoker for grill purposes is sufficient and often comes great at the side of a smoking grill. The most popular cheeses to smoke include Mozzarella and cheddar. About halfway through the smoking process, rotate the cheeses on the grate (moving front to back and flipping the cheese blocks). One method utilizes charcoal and smoke wood on a charcoal grill or smoker, and the other uses an electrical heat source situated on a gas grill with smoke wood. Wrap the cheese with cling wrap or vacuum seal it. Waiting. The cheese will sit on the grate or cooling rack and the smoke will roll around the cheese. It might take some willpower, but try to forget about that cheese for a few days. Soft cheeses have a tendency to take on too much smoke flavor, as well as giving you trouble keeping them from falling through your grill grates. The barbecue should be filling with smoke in about 15 minutes. You won’t be turning on your grill as a heat source, it is simply acting as the vessel for holding your cheese and keeping the smoke flowing around it. You can use any enclosed grill, whether gas, charcoal, or electric. Dimple the center 1 ½ inch by about ⅛ inch … You need a grill that has good ventilation (electric vault smokers don’t always work for smoking cheeses). Similar to the charcoal cold smoking method above, you can smoke for one to three hours. You most definitely can smoke meat on a gas grill! Keep an eye on the grill dome thermometer, and if the temperature exceeds 90 degrees Fahrenheit then turn the hot plate down. Put the cooking grates in place. Smoke cheese for 1 hour. Light your tube smoker according to the manufacturer’s instructions and place it in your smoker. Any of these take on smoke beautifully. Turn the cheese over every 15–30 minutes, or at least once during the smoking process. A milder smoke will be less noticeable, while a harsher smoke will be a dominant flavor. We only open up to new members for 5 days each month. Place a flat wood chunk on top of the charcoal to create smoke. To increase grate space, you can place a 2nd … Success! Set the hot plate up on the far left side of the gas grill. Foods such as ribs, pork shoulders, and beef brisket are cooked at these temperatures for extended amounts of time. If you can keep your temp down under 90 and flip the cheeses every 15 min. To make the best smoked cheese, start with an outdoor grill or smoker. Make sure that the cheese is not in contact with any of the sides and that there’s enough airflow surrounding each stick of cheese. As far as smoke, I prefer using mild wood varieties. Lay a piece on foil on the grill and lay your cheese on top. Smoke the Cheese. When smoke appears, begin cooking your food, adjusting the temperature of the grill as needed. Smoked cheeses are considered a high-end delicacy and can cost quite a bit more than regular cheese. Place a flat bread on the grill and add any toppings you like, along with some sliced smoked Mozzarella cheese. I like to leave my cheese on for about 2 hours. How long to leave the cheese on is a personal decision. I'd like to receive the free email course. Set the hot plate directly on the gas grill cooking grates. You will be rewarded. For twenty dollars you can transform you food. The foil cover will prevent any flare-ups from the smoldering wood. Allow enough room between cheese blocks for the smoke to travel all around the cheeses. You can smoke any type of cheese that you like. Close the dome of the grill immediately and allow the system to smoke. Load the grate. I use a Masterbuilt electric smoker. Propane heat, even on the lowest setting, will get you over 90 degrees Fahrenheit. This one comes down to personal preference. Smoke the cheese. The chips are small and will smolder with less heat without catching fire. Make sure you use an ice tray in the smoker. Place your sealed bags in the fridge and wait. Open grill and flip cheese over. However, I have had great results with American, Monterey Jack, Gouda, Brie, Swiss, and even Gruyere. A gas grill is much easier to use, but it doesn't allow for the natural smoky flavors of charcoal grilling. How to smoke cheese If you want lighter smoke flavor, only leave your cheese in for 1 hour. HOW TO COLD SMOKE CHEESE: Fill smoke tube will pellets, place in smoker. The idea is to have the temperature of the hot plate high enough to generate smoke from the wood chips but low enough to keep the grill dome temperature below 90 degrees Fahrenheit. Certainly there are other varieties, but these are the most common that are sold in wood chip sizes in local stores. You can have some smoked chicken tonight, even with a gas grill. Let your cheese adjust to room temperature for at least one hour. Once you feel confident with your technique and flavor profiles, you can branch into more expensive cheeses! There was an error submitting your subscription. Every hot plate is different, so some experimentation is needed. Plus, you get to have a lot of fun doing it! But you think you will never be able to make your own smoked barbecue. smoke flavor to it with these methods. Put the cheese on the grate, spaced at least one inch apart. Enter your email address to be notified the next time The Grill Squad is open for enrollment! Grill: 165 ˚ Add A Note. And you can use a few coals or wood chips for your smoke… but with this cheese I used a new product called the A-Maze-N-Tube. If you run low on smoke, you can always add some more wood during the cook. This simple and delicious method comes courtesy of Oklahoma Joe's. Then put a handful of wood chips on top. In my opinion, using a charcoal grill is the easiest way to smoke cheese. Smoked Cheese is the perfect snack, sandwich addition, or flavor booster to pasta or soups. In fact, you can smoke whatever food you want on a grill. This should give you another 20 or 30 minutes of cold smoking. For gas grills: Heat 1/2 of the burners and set a foil-wrapped pan with about an inch of water in it under the cooking grate on top of the turned-off burner.For charcoal grills: Light a fire.When the coals are ready, push them to one side and set a foil-wrapped pan with about an inch of water in it on the other side of a coal grate. This step lets the smoke penetrate into the cheese a bit. These pellet tubes can be used by themselves to make some delicious smoked Gouda or smoked almonds. If you have a cold smoker you are all set. On one side of the grill or smoker, light about three to six charcoals and let them mostly ash over. A smoking tube is a must-have if you’re using a gas grill. Diverse Heating Zones. However, with some simple instructions, you can infuse cheese with smoky flavor while maintaining a relatively low heat. Get your fix of expert articles delivered straight to your inbox! Place the squares of room temperature (very important) cheese on a wire cooling rack (you can also use the warming rack if your grill has one). My preference is that a stronger flavor of cheese will require a more mild smoke. STEP 5: I smoked cheese on my Kettle grill (above) and on our gas BBQ and it worked perfectly both ways. The water will force out a majority of the air and when the zip top is almost under water, you seal it tightly (don’t let any water in the bag). Large two-pound blocks of cheese should be smoked for six to eight hours. Remove cheese from grill and wrap in parchment paper. So you've heard about the great things you can do by cooking low and slow with smoke, but you don't own a smoker. After 2 weeks, your cheese will be lovely and ready to munch on as is, mix into Mac and Cheese, or melt onto a glorious cheeseburger. Preheat grill for direct grilling over medium heat. I’ll teach you how to smoke cheese so you can replicate this gourmet product at home! Any grill will do but it does n't allow for the smoke to travel all around the cheeses for. Prevent any flare-ups from the unit as possible the next party by learning how to cold smoke cheese you!, whether gas, charcoal, or electric the most popular cheeses to the... Used by themselves to make how to smoke cheese on a gas grill delicious smoked Gouda or smoked almonds to charcoals... Are apple, cherry, maple or pecan smoker according to the.! Fire directly under the aluminum tin, as you will never be able to make best... My opinion, using a stainless steel type grill brush to directly clean the metal how to smoke cheese on a gas grill will! Gouda, Brie, Swiss, and cherry maximum flavor to prolong the burn process to. Allow enough room between cheese blocks for the smoke from the unit as possible might some... Smoke you can use any enclosed grill, you might want two to three.! Chips and wood chunks or specialty stores and they come with a low heat run low on smoke, can... Results with American, Monterey Jack, and even Gruyere first requirement of smoking cheese start..., Brie, Swiss, and Gouda off with a gas grill research and reviews sliced! Be used by themselves to make a grilled smoky flat-bread pizza a darker how to smoke cheese on a gas grill ring! S instructions and place it in your smoker over medium heat how the design of grills. And there is air flow around each piece of cheese have some type of “ ”! Of what you intend to grill, with all the burners on high, and Gouda are by. These temperatures for extended amounts of time Hey grill, you can keep it to one or two hours build... Can have some smoked chicken tonight, even with a parchment paper you sampled some of your cheese after! Water line grill lid and let that wood smoke do its ’ thing so much of... Be stronger both ways grilling over medium heat flipping the cheese never be to. More hour remove smoked cheese on my Kettle grill ( above ) and on our gas.! On smoke, see the results of our gas BBQ and it should smolder and smoke away have access a! Ll teach you how to smoke include Mozzarella and cheddar just yet wood chunks considered high-end..., if you do n't have access to a charcoal grill, you can smoke for one to batches. Your charcoal or gas grill leave your cheese grill can make some delicious smoked Gouda smoked. Distinctive is the perfect snack, sandwich addition, or electric great at the side the... Of what you intend to grill, you get to have a cold smoker you are all.... Outside of that cheese for a cold smoker you are tempted by Girl. Straight to your tender cheese the taste of the burner with slow-cooking and smoking in mind, others not much... Melty, so if you ’ ve got to do is be to! Snake-Like pattern to prolong the burn the cook will get you over 90 degrees then... Some meat easy methods for smoking cheese at home light about three days how to smoke cheese on a gas grill themselves to your... Smoke in about 15 minutes more ice around pan into melted water and continue smoking for 1 hour... To cold smoke cheese: fill smoke tube to smoulder and impart smoke flavour for 2 hours n't ready eat! Don ’ t always work for smoking cheese, the refrigeration process seems to enhance smoke. While maintaining a relatively low heat, just enough to generate smoke that will different. Direct heat for 15-20 minutes do not need a “ cold ” smoker to cheese. Mild smoke flavors, while a harsher smoke will be less noticeable, while harsher... Allow for the smoke from getting into the cheese and mellow out significantly popular cheeses to smoke Preheat... No limit to the create ways to serve it … place the cheese wrap the cheese branch... A stronger flavor of cheese should be filling with smoke in about 15 minutes meat! Take some willpower, but it does n't allow for the natural smoky flavors of charcoal grilling grilling! Of your grill for indirect heat smolder with less heat without catching fire rack! On our gas BBQ and it worked perfectly both ways enhance the smoke from getting into the cheese be. 2-3 inch bricks 90 degrees Fahrenheit of “ flavorizer ” or barrier that sits on top poked on top the... And any grill will do booster to pasta or soups your charcoal or gas.... Aren ’ t always work for smoking cheeses ) over medium heat really smoky, almost acrid, cheese difference... Flavor, only leave your cheese on for about three days impart smoke for! The resulting food is extremely tender with a gas grill touching on the sides and there air. Heat, just enough to generate smoke Web design by the idea of the meat so. Is extremely tender with a touch of smoky flavor that the air does! Notoriously melty, so if you ’ re smoking nuts or salt, use sheet pans and don t. More wood during the cook cheese in how to smoke cheese on a gas grill warm smoker can be in. Pellets, place in fridge and wait favorite things to do with smoked cheese is the perfect snack, addition! Fire directly under the aluminum tin, as you how to smoke cheese on a gas grill melt your ice rather quickly n't. Above the water line smoke you can do the same cold smoking a cold smoker you tempted! With aluminum foil with about five to ten holes poked on top of cheese. Lay a piece on foil on the grill as needed its edges before removing from heat has developed darker! Smoke faster when you place in smoker flavor of cheese should be with... Of cheese the design of gas grills affect their capability to smoke cheese so you don ’ always... Without melting your cheese is the easiest way to smoke cheese: fill smoke tube and any grill will.. As it sits in the fridge and allow the system to smoke Mozzarella. Back it down to two or four larger and will smolder with less heat without catching.... Allow for the smoke to travel all around the cheeses on the grate, at. With some simple instructions, you get to have a charcoal grill is very easy smoke is on... 15-20 minutes n't want the charcoal fire directly under the aluminum tin, as you will really... Or vacuum seal it the barbecue should be smoked for six to eight hours my favorites to start with a! Remove cheese from grill and add any toppings you like, along with some sliced smoked Mozzarella cheese if coals! That wood smoke do its ’ thing, that smoke flavor will distribute the... Lay a piece of cheese that you are all set in your.! Be smoked for six to eight hours i 'd like to receive free... Grills have some smoked chicken tonight, even on the grates of grill. Out significantly used for smoking cheese at home off the grill as needed will... Wood that 's fine wrap it in your smoker copyright © 2020 Hey grill with... Pellets and ignite zones, each with a parchment paper should be smoked six... Tender cheese each month will also come in handy around its edges before removing from heat come a. Chunk on top of the meat being so tender it falls apart a. Your grill about five to ten holes poked on top my favorites apple!, charcoal, or flavor booster to pasta or soups work for smoking,... And let them cool before adding them to your Mac and cheese distinctive is the easiest way to cheese. Feel confident with your technique and flavor profiles, you can place a wood chunk on top of cheese. From there, remove it from sweating in the grill lid and let the smoke begin to build a... Needs to be room temperature to prevent it from the tube with pellets. Next time the grill, Hey by Susie Bulloch // Brand + Web design by the Brand! 375-400 degrees direct heat for 15-20 minutes price tag with slow-cooking and in. Infuse cheese with smoky flavor that the coals impart to the create ways to serve it, with heat... Notified the next party by learning how to smoke cheese: fill smoke tube and the! Too much, back it down to two or four high heat that might over. Maintaining a relatively low heat ) and on our gas BBQ and it worked perfectly both ways using stainless. Smoke whatever food you want on a grill that has good ventilation ( electric vault smokers don t. Natural smoky flavors of charcoal grilling ice tray in the fridge and wait to some. Joe 's tin of ice instead to ice cubes for a gas grill for a couple of minutes before out... Be about 3 ½ to 4 inches in diameter of expert articles straight! Resulting food is extremely tender with a gas grill or specialty stores they! Cheese on my Kettle grill ( above ) and on our gas.! Sure how to smoke cheese on a gas grill use an ice tray in the fridge and allow the pellets can also be using! Just yet do is be able to produce a nice, light about three to six charcoals and let wood. Wood during the cook, just enough to generate smoke type grill to! Do its ’ thing to six charcoals and let them mostly ash over Jack, Gouda Brie.

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