How To Make Smoked Cheese | Smoked Cheese Recipe | Smokin’ with Joe | Bradley Smoker

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories while maintaining flavor.

wood chips

🥗Healthier: herb-infused wood chips

💰Cheaper: sawdust

Herb-infused wood chips can enhance flavor without extra cost.

Take the cheese out of the fridge to keep it cool before smoking.

Arrange the cheese pieces flat with space in between for smoke circulation.

Place two trays of ice in the smoker, one on the top and one on the bottom, to keep the cheese cool.

Set the cheese in the middle of the smoker between the ice trays.

Check the ambient temperature of the smoker, which is around 51°F.

Set the smoker to smoke for 1 hour and 20 minutes.

Monitor the smoker temperature, which should not exceed 80°F.

Check the cheese temperature, which should not exceed 62°F.

Once smoked, remove the cheese from the smoker and wrap it in wax paper.

Refrigerate the smoked cheese for a few days for better flavor infusion.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens