How to Cold Smoke Cheese on Any Grill

Cold smoked cheese is a game-changer for any cheese lover, and in today's video, we'll show you how to make it right on your grill. Whether you're using a Big Green Egg, Traeger, or a gas grill, we've got you covered.

The key to this delicious endeavor is a smoker tube or tray and wood pellets. With these tools in hand, you can cold smoke cheese for up to 3 hours, resulting in a smoky flavor that'll have you coming back for more.

Timing matters when it comes to cold smoking cheese. We recommend waiting until the temperatures drop into the 40s, as this produces less sweat from the cheese and leads to a superior end product.

While we've experimented with many cheese varieties, Pepper Jack consistently steals the show. Whether it's a scouting event or a party, it tends to disappear faster than any other cheese. Cheddar and Gouda are also top contenders in the favorites list.

Choosing the right wood pellets is crucial. We prefer fruit woods for their subtle smoke flavor over the heavier profiles of hard woods like hickory.

Now, let's get into the process. Fill your smoker tube or tray with your choice of wood pellets. If you're using a Big Green Egg, place it below your plate setter. For Traeger or gas grills, put it on one far side of the grill, away from the cheese. If they're in close proximity, use a tray of ice to keep the cheese cool during the smoking process.

That's all there is to it, except for the hardest part – the waiting. After smoking, be patient and let the cheese sit in the refrigerator for at least a week to allow the smoky goodness to fully infuse the cheese.

Get ready to savor the amazing flavors of homemade cold smoked cheese. Your taste buds are in for a treat! Enjoy the process and, most importantly, enjoy the cheese. 🧀🔥😋

Like Items from Amazon and those I have are not available now:

Pizza Pan
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Grill Matt
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Smoker Tube
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Smoker Tray
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00:00 - Start
00:48 - Light Pellets
02:11 - Traeger and other Grills
03:32 - Big Green Egg Configuration
04:53 - Preparing the Cheese
06:37 - Pulling Cheese off Egg
07:37 - Sealing the Cheese
09:17 - Remaining Pellet View
09:54 - Ending