Cold Smoked Cheese
We love Cold Smoked Cheese and we use it in our recipes to add a whole new layer of flavor. Things like Mac and Cheese, Stuffed meatloaf, lasagna and burgers are crazy good picking up the smoky flavors of the grill. Not even talking about sauces and dips.
I have been thinking what it would be like to add a good rub to a mild cheese and see what happens. So, I did, magic is what happened. I rubbed some Pepper Jack Cheese with Chef of the Future Southwestern Rub. Hands Down Great Stuff!
Cold smoking cheese is so easy to do and you’ll love the results. Today we used our Louisiana Wood Pellet Grill’s Cold Smoke Box with our Bull Racks and the A-MAZE-N-TUBE-SMOKER filled with Pacific Pellet Gourmet BBQ Rancher’s Mesquite pellets. Very nice day in the neighborhood today filled with the scent of smoked cheese.
Cold Smoked Cheese in the Louisiana Cold Smoke Box
A Wood Pellet Grill Recipe
Prep Time: 5 minutes
Cook Time: 1.5 to 2 hours cold smoke
Grill: Louisiana Wood Pellet Grill’s Cold Smoke Box
Pellets: Pacific Pellet Gourmet Pellet Gourmet BBQ Rancher’s Mesquite pellets
SEE VIDEO: https://www.youtube.com/watch?v=iHR0osdEOUA&feature=youtu.be
Ingredients: Cold Smoked Cheese in the Louisiana Cold Smoke Box
- Swiss cheese
- Sharp Cheddar cheese
- Mozzarella Cheese
- Colby Jack cheese
- Pepper Jack cheese
- Or any of your favorite blocks of cheese
- Chef of the Future Southwestern Rub
Cold Smoked Cheese in the Louisiana Cold Smoke Box
A Wood Pellet Grill Recipe
Directions: Cold Smoked Cheese on the Louisiana Cold Smoke Box
Cut your cheese into blocks, this gives you more surface area to pick up the flavor of the smoke. Lay it out on your Bull Racks and place it into the Louisiana Cold Smoke Box. Fill the A-MAZE-N-TUBE-SMOKER with your pellets, light it and lay it on the bottom rack in the smoker. We are cold smoking here and that is done less than 100 degrees (38c). We live on the edge of the desert and it’s hot here. So, sometimes I use ice packs to cold smoke. I add ice packs to the oven to keep the temperature down. I put my ice packs into a zip lock bag to keep them clean.
Check your cheese in about an hour or so. You want to smoke your cheese for 1 ½ to 2 hours. You need to keep an eye on it so you don’t over smoke it and it gets bitter. (If you do over smoke it you can still use it in recipes)
I use a Maverick ProTemp Instant Read Thermometer for checking meat temperatures.
Note: You do not light your grill; the A-MAZE-N-TUBE-SMOKER provides all the smoke.
Cold Smoked Cheese in the Louisiana Cold Smoke Box
A Wood Pellet Grill Recipe 
Our Cheese
Cut Cheese into Smaller Blocks and Place it on your Bull Racks
Add Rub to Your Cheese
Light Your Smoke Tube
Cold Smoked Cheese in the Louisiana Cold Smoke Box
A Wood Pellet Grill Recipe
A-MAZE-N-TUBE-SMOKER Making Smoke
Into the Louisiana Cold Smoke Box
Cold Smoked Cheese in the Louisiana Cold Smoke Box
A Wood Pellet Grill Recipe
Lookin’ Good
You Should Smell This
Let’s Eat!!!
Cold Smoked Cheese in the Louisiana Cold Smoke Box
A Wood Pellet Grill Recipe
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, 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 even do 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
http://datenightdoins.com
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Add a Little Heat To Your Meat and “Date Night Gourmet Steak Seasoning“.
Our Thanks To:
Our new “Date Night Doins Seasoning”
http://datenightdoins.com/date-night-rub/
Country Bob’s All Purpose Sauce
www.countrybobs.com
Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/
Chef Of The Future Brand Seasoning
https://www.chef-ofthefuture.com/
973 780 5895
info@chef-ofthefuture.com
Pacific Pellet Gourmet BBQ
http://www.pacificpelletbbq.com/
EarthWorks Supply
503-678-7744
http://www.earthworkssupply.com/
A-MAZE-N-PRODUCTS
http://www.amazenproducts.com/
- Swiss cheese
- Sharp Cheddar cheese
- Mozzarella Cheese
- Colby Jack cheese
- Pepper Jack cheese
- Or any of your favorite blocks of cheese
- Chef of the Future Southwestern Rub
- Cut your cheese into blocks, this gives you more surface area to pick up the flavor of the smoke. Lay it out on your Bull Racks and place it into the Louisiana Cold Smoke Box. Fill the A-MAZE-N-TUBE-SMOKER with your pellets, light it and lay it on the bottom rack in the smoker. We are cold smoking here and that is done less than 100 degrees (38c). We live on the edge of the desert and it’s hot here. So, sometimes I use ice packs to cold smoke. I add ice packs to the oven to keep the temperature down. I put my ice packs into a zip lock bag to keep them clean.
- Check your cheese in about an hour or so. You want to smoke your cheese for 1 ½ to 2 hours. You need to keep an eye on it so you don’t over smoke it and it gets bitter. (If you do over smoke it you can still use it in recipes)
- Note: You do not light your grill; the A-MAZE-N-TUBE-SMOKER provides all the smoke.
