Easy Smoked Cheese | How to Smoke Cheese on Any Grill

ever thought about smoking some cheese but can't trouble getting it lit well folks I got all the tips and tricks that you can do on any grill or any smoker looky there smoked cheese come on it's gonna get cheesy and I'll be ready for you to help me [Music] hey thank y'all for stopping by the backyard for a quick tutorial on what some smoked cheese whoo I love to infuse some flavor of smoke into all kinds of cheese and the softer the cheese usually the less time it is the harder the cheese the longer it got a smoke so first off folks just get whatever time you cheese you want to do but I'm getting it in them slabs about like that about that long I got me some cheddar I got me some mozzarella and I got me some pepper jack and before you start now who here it is it's getting warm already now if it's gonna be in summer temperatures to where I'm thinking if you're getting above 75 82 degrees at your house I want you to go ahead and put that cheese in the icebox but put it in the bottom put it in the freezer down there okay or the top wherever your freezer might be and let's chill it about 20 minutes you don't - that way we'll know that everything is good to go because hot temperatures things seem to happen faster in that cheese melt lose some of its shape so get your favorite wood chips I don't care what count but you can't be using a lot of big chunks of wood because we're not having a lot of fire just make sure that you give them a little soaking because we're gonna need it that was two handfuls I'm going back for one more to make that three get you some hard wood lump whether it be ochre Mesquite but this is another thing that I like to combine different types of wood to give it a good smoky flavor but I do love some good hardwood oak maybe mixed with a little mesquite and hickory and then throw you in a little fruit hey you met can't never tell you might wanna do the fruit loop dance which starts because all the way around every time front roots well I got my HD bike here and if y'all were familiar with that hey we've cooked a lot of stuff on it good grills they are it'll have a grill pan up at the top that actually holds the hardwood lump we're folks sure this will let down a long ways but today when we use it I want you to take the ash pan out if you've got one of these and hang on with me now if you don't I'm going to show you a method you can do this work and I want you to stew set it right there on the bottom that's where we're going to start that way where them we are that far away from it but I won't air to be able to get under it to where it can circulate all the way around and come back up now remember like any kind of cooking you're doing with hardwood lump you're gonna let this get good white gnash you high and then we'll get some of them good wood chips and throw them there but folks I'm gonna go ahead and just place this right in here for the time begin when it's good and light and hot we'll probably dump it out of that pan and put it right there but I wanted to show you we're not talking much heat we may have to add just a little to this to keep the flame going but folks we want to make this to where it's not very much heat but we get a lot of smoke cold smoke can you touch it now it's hot but it's gonna be a cold smoke when it gets her so folks let's talk about these different ways you can make this work if you ain't got that particular kind of grill we're gonna always know that you're gonna need some of these aluminum pans and you'd be saying to yourself why do you have that one in bent over well folks it's hard for me to stretch this out it won't reach that far and Shan says this is the biggest one we got so I have to build me a bridge for it to be able to go from here to there and you need to have this because folks we don't feel that plum full of crushed ice here in a little bit because we need to keep that cheese cool but if you ain't got one them grills like that but you need to regulate your heat even more I want you to get two of them pans to where you can stack one of them one is sort of blocking your little heat from the bottom there as well but two it's gonna let that stay a little further away from that heat if you ain't got one of them I find you a bowl or something in the house or an old dish pan or something that you can raise that off of but still be able to have you a cold-ass reservoir and let your coal set as far away do you hear that echo I can sure hear well them little old hardwood lumps is about ready to go and we got our little wire rack here let me get some ice to put in there folks so since we're got that elevated we don't need this one back over we have our first contestant who just come out of the freezer remember we've been in there about 20 minutes cheddar some pepper jack and some mozzarella so you can see this ain't real hot I'm going to create smoke but not a whole lot of heat so the first thing I'm going to do to this is I'm gonna add me a little apple over here two pieces of cherry and a partridge in a pear tree then I'm gonna go ahead and I'm gonna get me a handful of them soaked wood chips and I'm gonna place right there on top maybe just a few more for sprinkling and there you have it soaked wood chips they're the best thing in the world to eat then coals is gonna be on yond in the cheese is gonna be on this in indirect heat so let's get her door shut we got these vents down here I'm gonna open them wide open Justin over here same way wide open because I'm wanting that smoke to circulate in a minute and come all the way around got the lid shut on it and guess what folks we're gonna bother it link we'll talk about it we're just going to let it sit there and smoke some goodness into that cheese now I'm gonna check it in about a hour for that mozzarella we'll probably go around two because remember it is a softer cheese that cheddar in that pepper jack two and a half two maybe three but you want to keep an eye on it and some of it you'll have it happen cuz I have to you got a little hot some of them edges might round instead of being square but don't think that stuff won't eat cuz folks it will I'll promise you that well we've been on about 50 minutes probably close to an hour so let's look around in here and see you can see the smoke capacity has sort of began to vanish a little so one thing we're going to do is you can see see how these edges are getting smoked on this cheese already and look it is sweating I would too if I sitting over ice and fire so we're gonna add us a little more ice at this time okay at one hour I want you to do this take that cheesy and turn him over so much smoke and get right on top of that side and you can see this mozzarella is already softer than this cheddar in this other so looking rolling over will get us some good color there shut that lead the folks will you gotta add some more smoke you can see that painting a lot of that burn out and we didn't start with much so we're gonna add another handful of them so plugs in there we'll shut the door probably get her go about another 50 minutes to an hour and that mozzarella will probably come off there and then we'll finish up with that cheddar in that pepper jack well we've been on two hours we haven't it's time to check that mozzarella remember I was telling you a softer cheese might not take as long so let's go ahead and look in here you can see that the corner has begin to lose the square just a little but it is in good shape still it's not too soft so we're gonna let it go on but I'll tell you what folks we do need to add a little more ice to it so let me get a little so folks I want to show you when you get hold to this mozzarella especially in any one you can mash it in and you're not leaving an imprint in it but we're in good shape all the way around so and you can see how it's change colors here so we're getting some of that smoke penetration in there everything is looking good we've been on what a say two hours so we're gonna flip back that other way again shut the lid but let's go ahead and check them wood chips and see if we need that anything else while we're here we don't give it a little more cherry wood maybe throw in just a little dry Hickory get us some that good smoking action to go in about another half hour on that mozzarella we're gonna call that rascal a done deal it will be smoky cheesy goodness mm I want y'all to look at that that's what I'm calling some goodness cheesy cheesy smoky goodness now you could slice that right now and eat it but folks I'm going to tell you from past experiences me and Dukey because he is the cheese expert I want you to let this set at least six hours I prefer overnight in the icebox it sort of lets all that smoky flavor get in there and just make it better but I want you to let it sort of cool off fair which it's not hot but that way it won't sweat and have so much condensation when you place it in a baggie and put it in that icebox well I just want y'all to know I cheated a little I did I just want about three hours out there and that there icebox because I was getting hungry and my cheese inspectors needed a sample now I'm gonna let them sample some of the mozzarella so get on over here both of you come on over here a little closer and that weight the biggest first he has seniority how many tail wags do we get for the smoked cheese huh come on he's gonna be the one that I take on first rock star cuz I got me some smoked cheese folks that stuff is good chef said that dance wasn't worth much we hope you enjoyed this we do and as always I tip my hat to all our servicemen and women and veterans and all the first responders and everybody that's keeping us safe in this time of crisis we live just lift y'all all up and also I'd like to thank Shannon and Andy and the pups for helping me out of this video because they make it possible for y'all to get to watch and remember now the recipe which really there's another recipe but all the steps and the procedures will be down there below in the little ways you can click on it and get right - well we'll see you every Wednesday and Saturday god bless you each and every one now take it down the smoked cheese trailer wheel right above the vent as our local celebrity Jose the roadrunner he greets us every day that's bothered you I've been down that road before [Music]

Channel: Cowboy Kent Rollins

Views: 317,382

Rating: 4.9703574 out of 5

Keywords: smoked cheese, how to smoke cheese, how to smoke cheese at home, how to smoke cheese on the grill, how to smoke cheese without a smoker, cold smoke cheese, cold smoked cheese, cold smoked cheese hasty bake, how to cold smoke cheese, smoked cheddar cheese, smoked mozzarella, smoked pepper jack cheese, outdoor cooking, kent rollins chopped, cowboy cooking, cowboy recipes, grilled cheese, smoked cheese recipes, cheese, how to smoke on the grill, kent rollins grilling

Id: yY4sg4SHQRg

Length: 11min 8sec (668 seconds)

Published: Sat Apr 25 2020

Reddit Comments

[u/Chefwinter45]

Just tried this failed. But cant wait to try it again.