How to Cold Smoke Cheese | 3 Easy Steps with the A-MAZE-N Pellet Smoking Tray

we're doing another first today cold smoking cheese you can do this on any kind of a grill smoker it doesn't really matter we sell tango Joe do this over at the tango Joe channel I'll put a link down below for that so I'm gonna smoke five six different kinds of cheeses today and we're going to use apple pellets and I'm a toothpick system here so I remember what's what here I've got some sharp provolone I got some yellow cheddar obviously the whole is some Swiss here I've got is it pronounced gooey air and then we have some Gouda and here we have some mozzarella all right let's learn about this device over a tango Joe's channel and I'll put a link down in below it's called the amazing smoking products um what it is you can see it's just I don't know I call it a basket for lack of better words and the way it works you use pellets okay so you put these pellets in here I read the instructions when I got this guy I haven't used it yet a few days ago I think it said if you fill all three chambers up it'll go five hours I believe we're not gonna need five hours but it's my first time so I don't want to have to mess with anything okay get these pellets all leveled out okay and then there's a little hole right here hope you can see that now the instructions say use a torch for 45 seconds on this little hole in the end then you want to let it go for ten minutes and again the instructions say do not rush this particular step so I let this go 10 minutes put the lid down on my grill now you can see we've got that nice smoke coming out we're gonna get the cheese on okay now just want to keep this below 90 degrees right we don't want any cheese melting so I'm just gonna try to get it all on this side and you'll see I've got the flame over there trying to kill our cheese on here yeah that's what I'm talking about right there let's move this around like so there we got it we're gonna get the lid on this guy I'm gonna let it go a minimum of two and a half hours I'll check on it two and a half hours and then we'll make a decision from there it's been two and a half hours you can see we have that nice light smoke going and then down here you can see our temperature I hope you can see that 81 degrees now I don't think I mentioned this earlier if you want to make sure you keep the inside of the grill smoker whatever you're using less than 90 degrees why because you don't want your cheese to melt so the thing here is make sure you choose a cool day even though I'm in Florida it's only about 70 today of course is January so I'm not complaining but let's take a look at that cheese here's our cheese you can see we've only burned I don't know that's eight inches there we've only burned about four or five inches of this so you could really do a long day smoke is it ready I don't know I think what I'm going to do I mean I've read online some people say smoke at two hours some people say smoke at five hours some people say if you smoke it over three and a half it starts to get a little strong spend two and a half hours I'm gonna let it go thirty more minutes and then we're going to pull it off thirty minutes are over we're gonna get this cheese off here cooled down and after its cooled down okay I don't know if you can see that in the video but it looks like there's water on the top here moisture look if you want to know the science go read it I was reading online some sort of milk fact stuff coming to the surface it's perfectly normal and expected I'm certainly glad we marked those cheese because it all has a very similar caller now okay of course that's my chatter they're looking good all right I'm just gonna take a paper towel can you see that oil let's come to the top I'll wipe that off on each piece all right just the tops I'm not gonna worry about I don't think it's anywhere else and then the thing with smoked cheese right is you need to let it age so what I'm going to do to finish this video is I'm going to vacuum seal each piece separately put them in their fridge and then in one week I'll pick this video back up and we'll do a taste and then I'm gonna try not to eat it all and we'll do another taste in two weeks everything I've read says the longer you let it go the better so we'll try to you know sample a couple pieces a couple weeks apart and see if we can tell a difference the longer it ages paper bag to sample the smoked cheese I've got my daughter brie in here and it's actually been three weeks I know when I made the video I told you we'd seal it up we tried in the week and we try it in two weeks but I forgot that in one week we were going to get the new family member this is Sadie and then I forgot that puppies are a lot of work so we could have finished this video next week either so we're here three weeks later and we're going to try the smoked cheese you like provolone right okay so first we're gonna try here is the smoked provolone and you know if you google smoked cheese it'll tell you the longer you can let it go the better it will be I don't know if that's true but we're going to find out what it tastes like after three okay could see that video let me just cut a piece off this way we've all seen the cheese inside this cheese okay and we're each gonna give this a taste you're gonna keep saying yeah you can put her down so we're gonna give this a try smoky I think it's pretty good I mean provolone is kind of a strong cheese so it's got the you know obviously got the problem but then it's got a good smoke flavor what do you think mm-hmm she's uh she's still building her vocabulary she can just say mmm mm-hmm okay that's the problem so what's your favorite you like mozzarella you like Swiss you like butta mozzarella so next we're gonna do whoo I'm still getting a nice smoky flavor I'm digging it we're gonna try the mozzarella and you know every one of these we try we're going to put back in the fridge later but maybe I'll make some recipes out of some other stuff there's what the mozzarella looks like there you go here's what you don't forget ey eat mozzarella this is really mom fried cheese is what mozzarella I don't um you taste I don't taste a lot of he smoked on the mozzarella do you truly vile the provolone personal had lost mocha yeah so you think okay what do you think about this one yeah your night good okay so we have I know you're not a big chat okay so we have Swiss how do you say that got there everybody has to smell good you need some water I need some wine my new a.m. wake-up time to say D is 5:50 that's what time we get up now okay we said this was good all right get you a piece to use my favorite so far no the smoke dude is awesome now I think the smoke on all of these except the first one what was the first one a problem right in fact it's sharp problem I think it had more of a heavy smoke these two were a light smoke what do you mean what's your opinion that's your opinion so I'm not gonna make everybody watch it every single one of these because um there's too many but I want to try the guy here Lisa we don't know how to sir if we're not saying it right you could tell us in the comments but Breanna has never had your guy your whatever it is so we're gonna try that and then we'll wrap this video up cuz we got to find out what Sadie the puppies doing I can hear stuff in the background you can't see it she trying to eat bugs well that's one number two favorite right behind the smoked gouda everybody like what do you think your favorite you don't like it okay I lied let's try the Swiss too but I mean the guy here however you say it I think it's good I'm gonna have to spin half our ceiling these guys back up okay and just a recap right all we did was we took that little uh metal back cut the amazing basket we filled it up with some apple pallets put this on the grill you don't like the grill you just like the pallets cold smokes it I can see I'm gonna be making some jalapeno poppers and all kinds of recipes in the next few weeks that use cheese Swiss smoked Swiss ooh I like this one - do you like regular Swiss cheese yeah just a layered smoke yeah just kinda tastes sour okay hi so there you have it she doesn't like the Swiss and she doesn't like the P I hear that the other ones go provolone was our favorite Oh Gouda I'm sorry that's right she's right who'da was our favorite and then we got the chattering but i gotta say i'm not old enough today so you can see this cold smoking is really really easy if you like smoked cheese I would say other than a very person we tasted the smoke is mild definitely not overpowering if you want a heavy smoke then you'll want to go longer on the smoke process and I did thank you so much for watching another one of our videos thank you for helping me taste of teas I hope you hit that armadillo pepper icon if you're not a subscriber already if you've got any questions or comments about this video just leave them in the comment section below

Channel: Armadillo Pepper BBQ

Views: 98,946

Rating: 4.6380091 out of 5

Keywords: a-maze-n pellet smoker, a-maze-n smoking tray, how to cold smoke cheese, cold smoked cheese in 3 easy steps, easy cold smoked cheese, cold smoke cheese masterbuilt, cold smoke cheese recipe, cold smoke cheese time, cold smoke cheese temperature, cold smoke cheese, cold smoke cheese on big green egg, armadillo pepper, cold smoke cheese pellet grill, how to cold smoke cheese at home, how to cold smoke cheddar cheese, how do you cold smoke cheese, how to cold smoke gouda cheese

Id: faXWdS1Xojs

Length: 12min 55sec (775 seconds)

Published: Tue Feb 20 2018