EASY Cold Smoked Cheese | How to Cold Smoke Cheese on the Char-Griller Grand Champ XD

Рет қаралды 12,368

Күн бұрын

I don't know about you, but I am ALWAYS looking for something new to make on my offset smoker! Now that the outdoor temperatures have dropped, its time to cold smoke cheese on an offset smoker! Come check it out, and see how to cold smoke cheese!
Look there is very very minimal prep for cold smoking cheese! I sliced the cheese into 1.5in thick blocks or bricks and allowed them to reach room temperature before smoking them on my Char-Griller Grand Champ XD.
You can make cold smoked cheese on any grill or smoker as long as you have a smoke source and can keep the temperatures below 90F.... thats why I've waited until fall to smoke cheese.
If you have a pellet grill and are trying to make pellet grill smoked cheese, you can use a smoke tube like this one ( amzn.to/3GLGL71 ) and not even run the grill. You can use the same smoke tube on a gas grill to make cold smoked cheese on a grill.
I'm using my Char Griller Grand Champ XD Offset smoker with some apple wood and lump charcoal.... very minimal. Using my Grill Blazer Grill Gun ( grillblazer.com/?ref=oJRvbEGC... ) to get the coal prepped very quickly!
Keep a consistent smoke and keep the temperatures in the grill below 90F for 2-4 hours depending on the density of the cheese.
Wrap in butcher paper for a day, then vacuum seal them and let the mellow for a week before opening to enjoy... I know... Thats the hardest part about smoking cheese.
smoked mozzarella, smoked cheddar, smoked provolone, smoked fresh mozzarella, smoked Colby jack..... We smoked them all!
Don't start your cook off with a dirty grill or smoker! Get yourself a GOOD bristle-free grill brush like the ones sold by Grillaholics: www.grillaholics.com/?ref=AND... (Be sure to use coupon code SMOKESHOW to save 20%)
Looking for a better way to light your charcoal? Check out the GrillBlazer: grillblazer.com/?ref=oJRvbEGC...
Link to Thermapen Mk4 Instant Read Thermometer - bit.ly/3Nid5nm
#ColdSmoking #SmokedCheese #CharGriller

Пікірлер: 30

@nataliepalm1609 2 жыл бұрын

This is the video I needed! This cold Nebraska weather will perfect!

@Sebastopolmark 2 жыл бұрын

Nebraska, you need to keep your cheese from freezing. A good time of year to get the cheese going.

@tomsanda4543 2 жыл бұрын

I've got a 20+yr old kamado. and also live in the cleveland ohio area.The colder the outside temps the longer I can smoke cheese before internal temps get high..and wrap for several days. It usually doesnt last long after making..cuz cheese goes with everything!

@Sebastopolmark 2 жыл бұрын

GREAT job Andrew. I did my first batch of cheese last year and gave them as XMAS presents. Boy oh boy howdy, they were a hit. I used a smoke tube with cherry pellets. Some smokers say to let it age a month before eating but I like it right off the grill. Keep the vids coming! !! !!!

@TheAggieBQ 2 жыл бұрын

doing this in a few days on my large offset so heat source far away so hope all goes well. Thank you for a great video without using a smoke tube ! ! ! ! !

@grilldschigit 2 жыл бұрын

Hello from Germany🤜🤛. Cool🧀🧀🔥🔥👍👍👍. Ps. Do you also cook in Dutch Oven? I have a lot of Dutch Oven🥘🔥👍 recipes and more will be shown. Recipes - from regions of Germany, Russia and Asia. Greetings Waldi🤝🍻

@brentgabel9481 2 жыл бұрын

Great video. have always wanted to try cheese and you made it look easy. Going to try it in the spring.

@AndersonsSmokeShow 2 жыл бұрын

Do it on a cold day, that makes it so much easier.

@brentgabel9481 2 жыл бұрын

@@AndersonsSmokeShow That begs a question. Do you have any tips for smoking in the dead of winter? It's usually deer, and usually goes ok, but I've some other things and they results are all over the place. Undercooked to burnt.

@AndersonsSmokeShow 2 жыл бұрын

People use a welding blanket to keep it a bit more insulated that would probably help even it out.

@bobbicatton 2 жыл бұрын

Yum, smoked cheese is the best👍

@AndersonsSmokeShow Жыл бұрын

I’ve still got some of this left lol! Still great too!

@SinisterMD 2 жыл бұрын

Very interesting. I cold smoke using a smoke tube but same principal overall. What I didn't do is wrap them to let them breathe for a couple days. I just went straight to vacuum sealing. Have you done any experiments where you did both to try the difference?

@reneap9049 2 жыл бұрын

Does the smoking process help preserve the cheese, or just for flavor? I purchased some at a gun show, it was delicious! Can’t wait to try my hand at smoking some cheese!

@grillaholics6290 2 жыл бұрын

27?!? Damn brother...that's a lot of cheese. Looks good!

@AndersonsSmokeShow 2 жыл бұрын

Slight overkill on my part, but also fortunate for my family and friends 🤣🤣

@PookiesSpot 2 жыл бұрын

Where can I get that Colby pepper jack 🥰🥰

@shr00m7 2 жыл бұрын

Bro, nive video, but WTF are you going to do with that much Cheese!?!?!?!?! lol Also would love to see some slamon cold smoking videos...

@brianlam6033 2 жыл бұрын

Do you still have the char griller 980? I have one and it's been a disaster since I got it. The controller was bad and it took 3 months to get it in and then the fan went bad the same day I put the new controller in. Just wondering if you still used it and if you like the XD series better?

@AndersonsSmokeShow 2 жыл бұрын

Wow! I haven't had any issues with mine... I makes great food, and so does the XD... but they are too different to really compare them.

@jdd7998 2 жыл бұрын

I bought the char griller competition pro smoker on saturday and smoked about 8 pounds of pulled pork yesterday...is there an easy way of removing the ash from the fire box during the cook??

@AndersonsSmokeShow 2 жыл бұрын

If it’s anything like the Grand Champ, no it would be very difficult or impossible to do…. On the grand champ the coals are sitting on top of the tray where the ashes fall.

@jdd7998 2 жыл бұрын

@@AndersonsSmokeShow Competition pro is the same way as the Grand Champ. Competition pro is a little smaller...does not have the sliding shelf in the cooking chamber

@doublej963 2 жыл бұрын

WTH bro you trying to get me to buy another smoker?? No I’m just kidding!! My 650 won’t go that low damn thing anyway. As always brother great video.

@mikeferretti7422 Жыл бұрын

Get a smoking tube and use pellets

@thelocalhobbyist2016 2 жыл бұрын

Do you just rest for the 24hr in butcher paper or do you keep resting after the vacuum seal? Met a guy that told me you should rest for a week per hour of smoke. Took me by surprise, didn’t know if you heard anything like that. Bought some from him and it was pretty fire so it might not be a bad idea

@AndersonsSmokeShow 2 жыл бұрын

I can’t believe I forgot to say… I meant to say to let is rest at least a week at a minimum

@MainahTony 2 жыл бұрын

@@AndersonsSmokeShow IVE been wrapping in parchment or wax paper, and then immediately vacuum seal and not touch for 2 weeks. last smoke i did what u did. wrap in peach paper. and then vacuum still wrapped. always get a great smoke flavor. im using pellets in a tube for about 4 -5 hrs

@rds333 9 ай бұрын

I never use butcher paper, it will absorb the smoke flavor from the cheese. I ALWAYS smoke my cheese for 5 hours, 2 1/2 hours on 2 sides. You can use 3-4 hours if you like. After I remove the cheese, I place the cheese on wire racks and let it rest uncovered for in a refrigerator for 1-4 hours. This will help dry the surface. Then I vacuum pack the cheese (this is the best method for storing the cheese). Then it sits in the fridge for 1 month minimum. I know I'm giving away my secrets when smoking cheese, this is what I teach people to do. Another tip, wear food safe gloves when handling cheese, it prevents transfer of bacteria from your hands to the cheese. This helps prevent mold from developing. With the vacuum packing, I have and still have cheese in my frig for over 1 year, and it does get better with age. An added note: at one time I have had almost 80 lbs. of smoked cheese in my dedicated frig.