looking at cheddar, pepper jack, swiss. size of pieces? time in the grill with smoke tube? what pellets work best? thinking of doing when outside temp is cool and what to do to keep temp in grill from melting the cheese.Welcome from Tennessee. Could you be more specific? Are you wanting to know how to smoke cheese?
You can also place a pan filled with ice on a rack above the cheese to help keep it cool.I’m also looking to try and smoke some cheese, probably old cheddar and some Gouda. Just wondering what the temp should be or at least an upper temp to avoid. Any advice is appreciated
I prefer temps in the 40's and I designate one block as my sample piece. Using a sawdust generator I have very light smoke, so I start sampling after the 2nd hour. the outer surface will be smokier, so I remove a thin slice and taste the second slice. My smoke times can range as long as 6 hours depending on the cheese. I do mellow my cheese a few days before gifting it, but it's fully edible during the entire process. Ideally I like it mellowed about 3 weeks, but I have some Irish cheddar that is a year old and great.I’m also looking to try and smoke some cheese, probably old cheddar and some Gouda. Just wondering what the temp should be or at least an upper temp to avoid. Any advice is appreciated
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