Smoke Daddy Cold Smoked Cheese. We really enjoy smoked cheeses; we eat them as snacks and Patti uses them in lots of different recipes. So, every month we smoke a bunch of cheese and about 4 pounds of garlic that we use in our recipes. Think about pizza done with smoked cheese. You’ll never want it any other way!

We grate a pound or so of the garlic and use another pound in our “Smoked Garlic Sauce”. Either of these will bring in smoky garlic flavors into your recipes.

Off The Hook!!!

We just installed our new “Smoke Daddy Cold Smoke Generator” on our Green Mountain Jim Bowie. Easy to install see video “ https://youtu.be/4MTNmK-nKRc “.

Cold smoking cheese is easy on the GMG. We loaded up our Bull Racks with cheese and garlic, with smoke from the “Smoke Daddy Cold Smoke Generator”. We didn’t even fire up the grill… as a treat we used Lumberjack’s “Paris-Bordeaux Rosemary” wood pellets from www.bbqpelletsonline.com. The Paris-Bordeaux Rosemary has a savory resinous flavor and aroma.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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Smoke Daddy Cold Smoked Cheese
A Wood Pellet Grill Recipe

Prep Time: 5 minutes
Cook Time: 1.5 to 2.5 hours, to taste
Grill: Green Mountain Wood Pellet Grill
Pellets: Lumberjack “Paris-Bordeaux Rosemary”

Ingredients: Smoke Daddy Cold Smoked Cheese

• 2 lbs. Cheddar Cheese
• 2 lbs.  Sharp Cheddar Cheese
• 2 lbs. Pepper jack Cheese
• 2 lbs. Colby Jack
• 2 lbs.  Mozzarella Cheese
• 2 lbs. Swiss
• 4 lbs. fresh peeled garlic
  

Smoke Daddy Cold Smoked Cheese
A Wood Pellet Grill Recipe

Directions: Smoke Daddy Cold Smoked Cheese

Cut your 2-pound blocks of cheese into quarters and the 1-pound blocks in half. This is so more cheese is exposed to the smoke. Spread the cheese and garlic out on your Bull Racks.

Light your “Smoke Daddy Cold Smoke Generator”. Load the Bull Racks into the GMG and let them swim in the smoke for 1.5 to 2.5 hours depending on your taste. Keep in mind that your smoking times will vary depending on the type of wood you are using. Be careful not to “Over Smoke” your cheese as it will become bitter. (Still good in recipes, but not so much for snacking.)

TIP: We live right on the edge of the desert, so it is almost always too hot to cold smoke. Cold smoking is done at temperatures under 100 degrees. A simple solution for this is to place a gallon ice jug on the GMG. I keep a few milk jugs filled with water in the freezer that work great for this.

TIP: ‘This works well with tofu also, and to make your own tofu you will need a tofu press. See: https://tofubud.com/products/tofu-press

Smoke Daddy Cold Smoked Cheese
A Wood Pellet Grill Recipe

 

 

Smoke Daddy Cold Smoked Cheese
A Wood Pellet Grill Recipe

 

Smoke Daddy Cold Smoked Cheese
A Wood Pellet Grill Recipe

Tip: I Soak Cotton Balls in Rubbing Alcohol for your lighting needs. Cheap, works well, burns clean and no after taste.

 

Smoke Daddy Cold Smoked Cheese
A Wood Pellet Grill Recipe

Note: Smoke Daddy recommends using wood chips and wood chunks with the cold smoker versus the pellets. I have lots of pellets so I found out an easy way to light them and get a good smoke.

 

Tip: Cover your controls with foil to protect them from any smoke.

 Smoke Daddy Cold Smoked Cheese
A Wood Pellet Grill Recipe

 

 

Smoke Daddy Cold Smoked Cheese
A Wood Pellet Grill Recipe 

 

 

 

Smoke Daddy Cold Smoked Cheese
A Wood Pellet Grill Recipe

About our Recipes 

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

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They are “How To BBQ Picture Books

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