Smoking Cheese

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Davejr7979

Newbie
Original poster
Dec 3, 2023
13
17
Has anyone ever hot smoked cheese in a pit boss pellet grill. Used to smoke it in my masterbuilt on the lowest setting with a smoke tube. Thinking about adding the tube into the pit boss but does anyone know what temp the smoke setting gets to and can you run it on that setting. Thanks in advance
 
Has anyone ever hot smoked cheese in a pit boss pellet grill. Used to smoke it in my masterbuilt on the lowest setting with a smoke tube. Thinking about adding the tube into the pit boss but does anyone know what temp the smoke setting gets to and can you run it on that setting. Thanks in advance
My PB1150PS2 runs at 180° on smoke setting. Only cheese I've tried at that temp is cream cheese on a mat.
I have cool smoked cheese with a smoke tube in the bottom of mine. I used a small fan blowing through a empty hopper to keep smoke moving through chamber so I didn't get stale smoke.
 
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My PB1150PS2 runs at 180° on smoke setting. Only cheese I've tried at that temp is cream cheese on a mat.
I have cool smoked cheese with a smoke tube in the bottom of mine. I used a small fan blowing through a empty hopper to keep smoke moving through chamber so I didn't get stale smoke.
Not sure what model yours is but mine is a Pit Boss 4 vertical smoker... if worse come to worse I can always leave the door cracked to keep the temp down
 
I've hot smoked homemade mozzarella sticks on the Kettle using the Vortex. The biggest mistake I made was not freezing them before applying the heat. They still tasted great, but just looked a little deflated.

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Chris
 
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Why the hot smoke?
IMO hot smoking cheese makes a better tasting cheese. Honestly you can eat it right out of the smoker. I just like the method better. I let the smoker between 100 and 130 for about 1.5 hrs flipping every 15 min
 
IMO hot smoking cheese makes a better tasting cheese. Honestly you can eat it right out of the smoker. I just like the method better. I let the smoker between 100 and 130 for about 1.5 hrs flipping every 15 min
IMO hot smoking cheese makes a better tasting cheese. Honestly you can eat it right out of the smoker. I just like the method better. I let the smoker between 100 and 130 for about 1.5 hrs flipping every 15 min
This is a batch of Buffalo Wing cheese hot smoked
 

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