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Confused and wanting to smoke some cheese. Please help.


Joined Nov 22, 2010
I am wanting to cold smoke some cheese (cheddar, and Pepper jack for now)  but I am in need of some tips on how to do it in a cajun injector electric smoker.  I know to try and keep the temperature as low as possible but beyond that I haven't slightest idea of what to do.  Please help.  Is there a thread already started with a how to that I was unable to find?

Any help would be great! Thanks!


Epic Pitmaster
OTBS Member
Joined Jul 26, 2009
What you really want  is a long cold smoke and that is hard to do unless you have a cold smoke generator.  The A MAZE N SMOKER will do it for you quite easily. Look over at the ads on the right.

Until you get one, you can add a big pan of ice to help keep the temps down. Another way would be to make foil packets of chips and light them one packet at a time and rotate them in your smoker.

For some other ideas and lots of threads type Cheese in search bar, you will find lots of threads  

Good luck and be sure to post up some pics for us


SMF Hall of Fame Pitmaster
Staff member
OTBS Member
★ Lifetime Premier ★
Joined Jun 22, 2009
Like Scar says the A MAZE N SMOKER is the way to go. It's inexpensive & was designed for doing just what you want to do, cold smoke. The bonus is you can also use it to hot smoke. You get consistent TBS for hours.


Smoking Guru
Staff member
OTBS Member
SMF Premier Member
Joined Dec 29, 2009
Jeff's newsletter is a great place to start and there's lots of posts about smoking cheese.

Lots of ways to generate smoke.  A soup can, soldering iron and some chips is probably your cheapest way to get started.  I also use a set of cooling racks I found at Walmart for $9.

You gotta keep the temps under 100° inside your smoker, or your cheese melts.

I like about 2 hours of Apple or Cherry smoke on my cheese

Vac seal and let rest in the fridge for 10+ days.  The longer it rests, the mellower the smoke flavor.



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