Cold Smoked Cheese on Traeger Pellet Smoker

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Cold Smoked Cheese on Traeger Pellet Smoker

Рет қаралды 23,218

Күн бұрын

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This is a very simple way to add smoke flavor to any block of cheese. All you need is a smoke tube, cheese and a smoker, bbq or any other device that can hold smoke. In just 2 hours your cheese will be done smoking and within 3 days you will be eating the best cheese you have ever had.
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Пікірлер: 34

@MasterFalconer-pv8zb 2 ай бұрын

Good video, only thing I do different is, I cut my blocks smaller, I feel like it exposes more surface area,

@thermos750 2 ай бұрын

Thanks great video! I did mine the other day and tried smoke mode with my traeger but it did not go over so well! I left it just a bit too long. I was experimenting anyhow just to see. I don't see why Trager did not adapt a cold smoke mode right into the smoker when they made them.

@bansheerider619 Ай бұрын

You should leave them in the fridge for 3 weeks before eating not 3 days. You will notice a difference.

@smokewithme2671 Ай бұрын

That’s a lot of cheese… by the time I got to the last block it was beyond 3 weeks.

@B1663R Жыл бұрын

currently cold smoking a brisket but cant wait to try this, Great Idea and great video!

@smokewithme2671 Жыл бұрын

Let me know how that brisket turns out.

@B1663R Жыл бұрын

@@smokewithme2671 Interesting time. Cold smoked it for 3 hours with seasoning. Vacuum sealed it and put it in my sous vide machine (had it 9 years) looked over 3 hours later machine was dead. Got on Amazon to get a new one and waited 2 days. Then 135F for 48 hours. Was amazing! I think a pre-smoke for anything is the way i will be doing it!

@smokewithme2671 Жыл бұрын

What did the internal temp reach? 135?

@B1663R Жыл бұрын

@@smokewithme2671 Yep 135 and juicy and full of smoke flavor with a lighter crust on top due to the cold smoke. The fat all rendered perfect. was awesome :)

@mike1261 Жыл бұрын

I'm not sure if it will make a difference in you smoker, I stand the cheese up on its long edge instead of laying it flat. An advantage to this is being able to fit more cheese in the same area. Great vid!

@smokewithme2671 Жыл бұрын

Good tip!

@rds333 10 ай бұрын

I used to think the same thing, putting the cheese on its side. I have tried this. However, here's what I discovered. Smoke is attracted to moisture, and moisture leaves cheese on its top surface (whichever side you have up). I used to think, "If I put the cheese on its side, I could fit more cheese on and there would be more surface area for the smoke." Sadly, it doesn't work this way. When I tried this, only the top side changed color. Now I always place the cheese so the broadest side is facing up. Also, I flip the cheese after halfway through the smoke. I typically smoke my cheese for 4 to 5 hours, then vacuum pack it and leave it in the fridge for 1 month. My rule of thumb, let your cheese cure 1 week for every hour of smoke.

@mattchavez26 11 ай бұрын

So easy. Thanks for sharing.

@smokewithme2671 10 ай бұрын

You bet!

@user-zu9fj5vf8b 10 ай бұрын

Great video and info. I am following your instructions right now and doing my first Cold Smoked Cheese day. Fingers crossed.

@smokewithme2671 10 ай бұрын

Hope you enjoy

@user_16309 Жыл бұрын

Thanks!

@smokewithme2671 Жыл бұрын

Welcome!

@stephanej85 2 ай бұрын

What’s the cheese song at 2:13?

@toddmartin5803 Жыл бұрын

on another vid it was suggested that you need to keep it for 2 weeks in fridge before eating. Does the longer time matter or is 3 to 5 days good enough?

@smokewithme2671 Жыл бұрын

I don’t think it matters all that much as I have ate it after 3 days in the fridge and even had some months later after freezing it. I would say minimum 3 days and if you can resist it longer that is only going to give the smoke a chance to absorb into the oil and penetrate a bit more

@kevinjones2373 7 ай бұрын

Where do I get the Cold Tube to Smoke my Cheese I Do have a Traeger Smoker Grill ?

@GaryBuser 6 ай бұрын

Amazon has them

@smokewithme2671 6 ай бұрын

I picked mine up at Home Depot.

@adamarzo559 11 ай бұрын

I seen a few videos mention 2 hours to smoke, if you do longer will it increase the smoke flavor?

@tuzorio5115 8 ай бұрын

Yes but to long will cause it to be bitter

@jamespollock2500 Жыл бұрын

What brand pellets did you use?

@smokewithme2671 Жыл бұрын

For cheese I like using fruity flavors like cherry or apple. Pecan and maple are good as well.

@smokewithme2671 Жыл бұрын

As far as brand, my favorite lately have been Louisiana Grill Pellets.

@InsideThePoster Жыл бұрын

How are you lighting the smoke tube ?

@smokewithme2671 Жыл бұрын

I have a little butane lighter I use. You have to hold the fire on the pellets for a few minutes and may have to give it some oxygen to get it going good.

@InsideThePoster Жыл бұрын

@@smokewithme2671 Cool thanks