View Full Version : Cold Smoked Cheese

05-06-2010, 03:15 PM
This is my first attempt @ smokin cheese. Here's what I did.
Took a strainer & pushed up the center making it like a bunt cake pan. Layered GMG pellets around the edges & lit with charcoal lighter fluid, let burn for a while & blew it out.
Was about 40 degrees when I started & 51 when I ended 5 hrs later. I monitered the interior temp with mt AW131. It never got above 72 degrees.


After about 4 hrs
Notice that even though their is no air circulateing in the grill the pellets still burn around the circle.
The cheese was still cool to touch as I took it off. I think 5 hrs is a bit much but this was my first attempt. :shrug: The cheese has a definate smoke flavor!:wings:

05-06-2010, 03:39 PM
Looks cool...just not too sure about the lighter fluid....did you notice any taste?

05-06-2010, 05:17 PM
It all sounds good except for the lighter fluid .:thumbs up:

05-06-2010, 07:01 PM
First of all I just did the tip with lighter fluid. Burned it off before I blew it out.
Second, this was a HUGE failure as a first attempt.:tap::oops: WAY to much smoke flavor. Next time I try this I may not slice it & maybe only smoke an hr or two at the most

05-06-2010, 07:03 PM
I'd make a nice grilled failure sammich then...

05-06-2010, 07:18 PM
If you learned something about your cooker and what you like I would hardly call it a failure.

Maybe you can melt it on some Sammie's or omelette's or put it on salad.Get creative about what you could use that cheese for!:thumbs up:

05-06-2010, 09:01 PM
You had a learning experience right there. You'll have much better results next time buster. No failure there.

Buzzards Roost
05-06-2010, 09:03 PM
you know you can melt into about 2lb more and it will still taste very smokie, ask me how I know. :roflmaoha0: :exasper:

05-06-2010, 09:23 PM
What flavor of pellets did you use?

I wouldn't think that 5 hours would be too much if you left the cheese in blocks.

Perhaps some alder , cherry, or apple pellets would be better?