How To Cold Smoke Cheese With A Smoke Tube

how you doing i'm darren with ash kickin bbq if this is your first time to the channel then welcome if you've been here before then welcome back today we're talking cold smoked cheese if you've never smoked cheese using a pellet tube you're truly missing out on a delicious treat for your family and friends it does take a little bit of time to allow the cheese to rest and mellow in order for you to eat it but we'll get to that later on for now let's just go out to the pellet grill fire up our smoke tube and get this cheese on i have two blocks of sharp cheddar one one block of mozzarella and i've just let this sit out for two hours kind of releases some of the oil and the cheese and allows the smoke to stick to it so let's get outside get our smoke tube fired up and let's get to smoking some cheese okay guys something to keep in mind when you're cold smoking cheese is you want it to be cooler out we're not even going to be turning our grill on we're just using the smoke tube so here in minnesota it's probably about 20 some degrees today perfect weather for smoking cheese so all we're going to do is we're going to get our pellets fired up we're going to let that burn for about 10 minutes make sure our pellets are going i'm using apple pellets in there it's a milder smoke so you want this to be going the whole time so make sure your pellets are going it's only going to take two hours to smoke this cheese so i'll bring you back when it's time to get the cheese on one thing i did want to mention it is important to keep your grill temp somewhere under that 90 degrees mark we won't have an issue with that today but if you're in a warmer climate maybe do this at night when it's a little bit cooler out but worse comes to worse you can always put your cheese on a rack above a pan of ice and that'll help keep it cool but like i said we're not gonna have to worry about that here just for you guys in warmer climates okay guys you can see our smoke tubes going all we're gonna do is close the lid and let this smoke for one hour and then we're gonna come out and flip them so i'll bring you guys back in an hour i have them on the right side hoping that that chimney will draw some of the smoke across whether or not that's going to make a difference i don't know it's completely up to you how do you do it you can do this in any grill it doesn't really matter you just want to get some smoke on the cheese okay guys it's been one hour all we're gonna do is flip our cheese you can see we have some smoke roll in there so we're just gonna go ahead and flip our cheese over and we are just going to let that go for another hour so i'll bring you guys back and we'll check it on in an hour and should be done by then okay guys you can see we have our cheese here it's nice and smoked it smells really good what i like to do is take a damp paper towel and just kind of clean off any remnants of anything that may be on the cheese just give it a good wipe down get some of those oils off and at this point what i like to do is i like to take some butcher paper and take a block of cheese and put it in there and then just kind of roll it over fold up your edges roll it over again and then roll it over one more time and then back on the rack and we're going to do that with all our cheese okay guys you can see i have all my cheese wrapped up i'm gonna bring you out we're just gonna chat a little bit more about finishing this cheese off and finishing the process okay guys we have our cheese smoked it's wrapped up in butcher paper now at this point it's gonna go into the refrigerator for 24 hours this butcher paper is going to allow it to breathe and just kind of relax and then at that point we're gonna vacuum seal it and we're not gonna touch it for two weeks it needs to mellow out if you were to eat this right now it's gonna taste pretty acrid like a bonfire almost so the longer you let it mellow the better it is but minimum of two weeks if you want to try it sooner you can but i'm telling you two weeks it's going to be absolutely perfect so if you don't have a vacuum sealer just use some saran wrap wrap it up tight write the date on it two weeks out from there go ahead and slice into it and try it it's going to be absolutely worth the wait all the best things in life are worth waiting for and smoked cheese is no different guys i hope you enjoyed this video if you did be sure to like subscribe ring that bell stay safe and we will see you next time

Channel: Ash Kickin' BBQ

Views: 11,534

Rating: 4.9722223 out of 5

Keywords: how to cold smoke cheese with a smoke tube, how to smoke cheese with a smoke tube, how to cold smoke cheese, smoked cheese, cold smoke cheese, cold smoking cheese, cold smoked cheese, smoke cheese, how to smoke cheese, how to make smoked cheese, easy cold smoked cheese, how to smoke cheese in a smoker, pit boss, pit boss austin xl, pit boss pellet grill, pit boss smoker, smoking cheese, cold smoking, how to, a-maze-n pellet smoker, how to cold smoke cheese on a pit boss

Id: DSOqodce6xY

Length: 4min 28sec (268 seconds)

Published: Fri Jan 22 2021