How to Cold Smoke Cheese | 3 Easy Steps with the A-MAZE-N Pellet Smoking Tray

Рет қаралды 128,461

6 жыл бұрын

In today’s video I’ll show you how to cold-smoke cheese. You can cold smoke the cheese on a gas grill, kamado grill (Big Green Egg or Gourmet Guru) or your smoker including the Masterbuilt smoker. You’ll also need the cheese, an A-MAZE-N smoking tray and pellets.
You want to select a cool day because the internal grill/smoker temperature needs to remain below 90 degrees F to prevent the cheese from melting.
Ingredients (your favorite cheese)
• Gouda
• Mozzarella
• Gruyere
• Cheddar
• Provolone
• Gouda
Recipe Instructions
1. Fill the A-MAZE-N smoker tray with apple pellets, light and let burn for 15 minutes. (I purchased the A-MAZE-N on Amazon for $29.99).
2. Place the cheese on your grill or smoker with the lit A-Maze-N smoker tray and smoke for 3 hours.
3. Wipe the moisture from the top of the cheese (using a paper towels), seal the cheese and place in the refrigerator for 2 to 3 weeks.
Tango Joe’s KZfaq Channel
/ @tangojoe9694
Disclosures
Gourmet Guru Grill provided courtesy of Gourmet Guru Grills. Any opinions about the grill are my own.
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Please watch: "Smoked Porterhouse Steak on Pit Barrel Cooker with Black Garlic Butter"
• Smoked Porterhouse Ste...
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Пікірлер: 220

@willitsmokebbq 4 жыл бұрын

I love my a-maze-n smoker, smoked cheese is awesome! Super cute doggo too!

@kylemoody1600 4 жыл бұрын

I'm doing this for the first time tonight. Out of all the videos.. This one is the best. AND entertaining! Thanks brother!

@Armadillopepper 4 жыл бұрын

Thanks Kyle. Hope it works for you.

@Kevy.Metal. 5 жыл бұрын

Great video! I use the A-MAZE-N Tubes and for cheese and nuts. Such a brilliant product.

@Armadillopepper 5 жыл бұрын

Thanks Kevy. I've seen videos where folks use the tubes on their grill to add smoke.

@FacelessMage117 5 жыл бұрын

I love smoked cheese, you are the first person I've seen do it in a grill instead of a smoker. Just earned a sub and convinced me to try this if it ever drops below 50 all day again here in Texas

@Armadillopepper 5 жыл бұрын

Thanks John. It was mid 50s here today. Doubt I will get many more opportunities before this coming winter.

@richgray1933 3 жыл бұрын

I've used this a lot - great smoker tray. To use less pellets, wad up some tin foil and place it in the tray where you want the pellets to stop (I usually use a third of the tray for smoking cheeses). I don't vacuum wrap the cheese, just wrap it in plastic wrap and leave it in the fridge for 10-14 days.

@Armadillopepper 3 жыл бұрын

Good tip on the foil. Thanks.

@Bluelinechevy82 4 жыл бұрын

Just got a smoker. Can't wait to try this. Excellent video!

@Armadillopepper 4 жыл бұрын

Let us know how it turns out for you.

@darrellpidgeon6440 4 жыл бұрын

Smoked gouda is my favorite. Shredded and used in scrambled eggs is a great treat.

@Armadillopepper 4 жыл бұрын

I've not tried it with eggs. Thanks for the suggestion.

@progers5019 6 жыл бұрын

Never smoked any cheese. Sounds good. Seeimg more channels do it. Nice having your daughter on with you. Sadie was havin a good time. Thanks Jeff.

@Armadillopepper 6 жыл бұрын

Sadie has too much of a good time! It's like an infant on espresso that can walk.

@tangojoe9694 6 жыл бұрын

Excellent Jeff - Smoked Cheese - there is just something so good about it for so many recipes or just easting with wine and crackers. Cool to see that you picked up the A-MAZE-N smoke maze, I find this gadget to be one of the nicest small items to have. You have a great selection of cheese there, nice variety of flavors. You are right about the Mozz cheese, it seems to take longer to get that smoke flavor. Try the smoked Gouda grated then used in a quesadilla.

@brettheckman110 3 жыл бұрын

Trying this out tonight. Thanks for all the pointers 😁

@Armadillopepper 3 жыл бұрын

Really appreciate your feedback. Good luck tonight Brett.

@YankeeLivn 6 жыл бұрын

Great job thanks for sharing with us

@roywyatt6860 3 жыл бұрын

I have the A-Maze-N tray and 3 tubes (6", 12" & 18") and mostly use the 12" tube for a 3-4 hour smoke. Strength of smoke flavor is like coffee. Some like it stronger. I smoke all kinds of cheese but generally smoke cheddar. I always smoke long enough to make the cheese sweat. I cut a block of cheddar in two resembling a 2 sticks of butter for maximizing smoke surface. This is a good size for all uses including for serving on a cracker. The better the quality of cheese, the better the taste. I turn cheese over midway through smoke. Type of pellets will affect taste so experiment. I use a mix of 4 equal parts of Mesquite, Oak, Pecan and Apple. I received most compliments with this mix. Mesquite provides a strong flavor so use it sparingly but I live in Texas so it has to have some Mesquite. I recommend leaving the oils on the cheese after you are finished with the smoke. Place on a cookie rack in your refrigerator to rest. The oils are smoke infused and will draw the flavor into the center of the cheese as it rests. When its dry, seal individually and age. It keeps for a long time once sealed. Enjoyed the video but now I got to go. Its time to cut the cheese. ITS SMOKING SEASON!!!

@Armadillopepper 3 жыл бұрын

Thanks for the tips. Sounds good!

@scottmarshall6275 2 жыл бұрын

Love your spatula! Go Big Blue!!

@Armadillopepper 2 жыл бұрын

That's right. Go Cats!

@mynaanikitchen7737 6 жыл бұрын

Awesome great job thanks for sharing 😀👍

@Armadillopepper 6 жыл бұрын

We certainly appreciate you watching.

@cricket516 6 жыл бұрын

Nice to meet your daughter and puppy. The smoked cheeses sounds very interesting

@Armadillopepper 6 жыл бұрын

Thanks Cricket. This puppy is more than a handful!

@ThePepperfly 4 жыл бұрын

So... started smoking a few pounds of Gouda cheese about 90 mins ago on a pellet grill with a cold smoker. Searched for a vid to get some experienced insight. You are the only one that mentioned a smoking temp of below 90°. And at that point, I thought I'd check my smoker. It was at 120°! The cheese was starting to slowly ooze through the Bradley rack. I was able to salvage most of it (only a couple ounces dripped to the very bottom of the grill). Got my cold side down below 100° (where the markings start, so I hope it's more like 90°). Got all the cheese back onto my Bradley rack, and the bits that partially oozed thru the rack are now like cheese curds. I'll give this another hour of smoke and call it good (almost said goo-da ). The other important thing I learned here was vacuum sealing for a couple of weeks. Thanks for the vid and pro tips! 🧀

@Armadillopepper 4 жыл бұрын

Glad you found the vid useful and good luck with your cheese! Stay safe!

@koryb 2 жыл бұрын

If your having trouble keeping the temp down you might try a tray of Ice Water or just a tray of ice.

@BBQPITDOG 6 жыл бұрын

This is so easy Jeff......I never knew!! Man you come up with some great ideas!!!

@Armadillopepper 6 жыл бұрын

It is pretty simple, but you better try it before it gets much hotter.

@BBQPITDOG 6 жыл бұрын

Never thought of that Jeff........it was hot today!

@manbearpig8691 4 жыл бұрын

Excellent! I'm going to smoke cheese next week with my smoke tube in my weber.

@Armadillopepper 4 жыл бұрын

I've got one of those smoke tubs and have been wanting to try it with smoking cheese.

@biblesnbarcodes 5 жыл бұрын

Thank you for the video. I homebrewed a mead from a 1700s Norwegian recipe... This looks so easy and will go handsomely with a sweeter mead.

@Armadillopepper 5 жыл бұрын

Would love to know that recipe. I make mead also.

@biblesnbarcodes 5 жыл бұрын

@@Armadillopepper great minds think alike... Let me see if I can get it off my buddy. Would love to pass the knowledge on!

@RiverCityBBQ 6 жыл бұрын

I did some awhile back, awesome stuff! Good job Jeff!

@Armadillopepper 6 жыл бұрын

This was my first time and really easy. I'll definitely be doing it more.

@georgemaurice9179 6 жыл бұрын

I have the same Amaze n Smoker , works great. I generally smoke for about 4 hours. Do NOT share with friends, otherwise it becomes a full time job LOL I also vacuum seal and leave for a minimum of five weeks. I have used a Napoleon Grill (similar to Weber) and also a Weber Smokey Mountain, and a Pit Barrel Cooker. If I can do it anyone can and it is certainly a hit with friends. Thanks for the video. Good luck with the new family member

@Armadillopepper 6 жыл бұрын

Thanks George. I'm looking forward to sampling it again in another 2 weeks which will be 5 total.

@greenidguy9292 6 жыл бұрын

Nice video Jeff, when I smoke cheese I generally set mine on the side that way the larger “cut” ends get smoked equally.

@Armadillopepper 6 жыл бұрын

Excellent suggestion. Thanks.

@G-grandma_Army 3 жыл бұрын

Wish I had read this comment earlier today... BEFORE I smoked my cheese :)

@donny1boykie 2 жыл бұрын

Great Vid.. Thanks for the Share

@Armadillopepper 2 жыл бұрын

Thanks Donny!

@GreyCountyGrillin 6 жыл бұрын

I smoked cheese last summer in 90+ degree weather. My cheese got a little soft, but I added a bag of ice to my smoker and that helped! I love some good smoked cheese! Looked good Jeff! And you pronounce it Groo-yare :D

@Armadillopepper 6 жыл бұрын

I've seen where folks add some ice when the temp is warmer. Thanks for the pronunciation tip!

@LassesFoodAndBarbecue 6 жыл бұрын

Very nice selection of cheeses. I have almost used up all mine so now its soon time to make some more :)

@Armadillopepper 6 жыл бұрын

It takes more patience (waiting) that it does effort 😄. I don't have so much patience!

@LassesFoodAndBarbecue 6 жыл бұрын

haha i know what you mean. I think it gets easier once there is a rotation. I mean if there is still some ready to eat when you make new its not so hard to wait ;)

@cubsgo23 4 жыл бұрын

I knew before you started the tasting that the smoke Gouda would be the best. That stuff is amazing. Gree air.

@Armadillopepper 4 жыл бұрын

Gouda for the touchdown!

@waynemartin1519 Жыл бұрын

Will try some our Australian cheese,should be good too.Thanks

@Armadillopepper Жыл бұрын

I've never had Australian cheese

@grantmanrique3113 4 жыл бұрын

Love your German shorthairs pointer!!!! Best great hunting dog!!!

@Armadillopepper 4 жыл бұрын

It's a smart dog, but super crazy. She is 84 lbs now.

@grantmanrique3113 4 жыл бұрын

Armadillo Pepper BBQ My GSP is 9 years old and 55 lbs.

@Armadillopepper 4 жыл бұрын

😀

@CherylKCherylsHomeCookingshow 6 жыл бұрын

Great job!

@Armadillopepper 6 жыл бұрын

Thanks Cheryl. I'll be eatin' cheese for a while.

@jdeax1982 5 жыл бұрын

Great video.

@Armadillopepper 5 жыл бұрын

Thank u Justin.

@mikes1798 Жыл бұрын

Thanks for the share. Did this on my Traeger towards the end of the day with the lid slightly propped open. 54° here in the Northeast on a fall day and the internal grill temp is 65 and holding using the same wireless probe.

@Armadillopepper Жыл бұрын

Smoked cheese rocks!

@judethename 6 жыл бұрын

Looks good Jeff, great job

@Armadillopepper 6 жыл бұрын

Thanks Jude. How are you feeling?

@judethename 6 жыл бұрын

ArmadilloPepper.com good

@judethename 6 жыл бұрын

ArmadilloPepper.com thanks for asking

@Justin-tp3lr 5 жыл бұрын

I ordered two of there tube smokers. Going to try this when I get them.

@Armadillopepper 5 жыл бұрын

Let me know how your cheese turns out.

@Justin-tp3lr 5 жыл бұрын

@@Armadillopepper the cheese was good. I smoked it with apple wood for four hours. I smoked Munster, sharp chedder, Colby Jack, Gouda and pepper jack. Im going to do more and let it sit longer

@Booger500us 6 жыл бұрын

Gree'y'air ..I say it in french it's a lot easier ..what a lovely Taste tester you had today, lovely cheeses! My favorite would be Gouda I think...

@Armadillopepper 6 жыл бұрын

Thank you Booger 😊. Gouda was really good.

@NoHippieBBQCooking 6 жыл бұрын

I need to try that myself

@Armadillopepper 6 жыл бұрын

It is really easy. I hear you got some snow out there yesterday, so the outside temp is right for smoking cheese.

@NorthCountryOutdoorGuys 4 жыл бұрын

Nice I just got a smoker and cheese is in my list. You’re daughter is adorable!

@Armadillopepper 4 жыл бұрын

Thanks. She's a vegan now, so no real cheese 😁. What kind of a smoker did you get?

@NorthCountryOutdoorGuys 4 жыл бұрын

Armadillo Pepper BBQ Pit Boss Vertical Smoker

@brittanycameron8890 5 жыл бұрын

Are you from Kentucky? I saw the UK spatula and got excited. Born & raised in Kentucky and a huge UK basketball fan. I’m gonna try this smoking cheese method because I’ve been buying it like crazy lately. Thank you for the video.

@Armadillopepper 5 жыл бұрын

You betcha! I was born and raised there also. In Florida now. Go cats!

@NordicDan Ай бұрын

I've been wanting to try this by running a duct from the exhaust stack of my Traeger to a flange I plan to put on my old Luhr Jensen for cold smoking. Be great to do a springtime batch and have it age until fall.....

@thelordsaunders 3 жыл бұрын

I always say "GRU-YEHR." Great video.

@Armadillopepper 3 жыл бұрын

Thanks for the tip!

@d.s7741 3 жыл бұрын

gree-air

@charlieb8788 2 жыл бұрын

I have been cold smoking with my own invention. I only do it in winter here in Texas for obvious reasons. All I need is a smoke generator to put in my upright smoker. I take a 14.5 oz can with lid removed, and drill 5/8 inch holes in opposite sides, and one in the bottom lid. I take a cheap 67.5 watt soldering iron and stick it through a side hole. Put dry wood chips all around it and set it in your smoker. Put a larger size lid over the top to prevent blazing up. Plug it in and you have a working smoke generator. I tried a wood burning tool one time, but it didn't work very good. The interior of the smoker does not heat up.

@charlieb8788 2 жыл бұрын

You can even do it in an old refrigerator, but you have to make a few ventilation holes.

@Armadillopepper 2 жыл бұрын

Ingenuity right there!

@headchefmomkendalllawrence693 6 жыл бұрын

This is an interesting process. I think I've only had Gouda smoked. I would like to try other cheeses smoked. The process certainly requires patience.

@Armadillopepper 6 жыл бұрын

Gouda is probably the most popular.

@charlier1977 2 жыл бұрын

Nice spatula, being from the Lexington area, that's our school/team

@Armadillopepper 2 жыл бұрын

Go Cats!

@charlier1977 2 жыл бұрын

@@Armadillopepper BBN

@EverydayBBQ 6 жыл бұрын

Been wanting to do this lol. Just haven’t gotten around to it.

@Armadillopepper 6 жыл бұрын

It was easy enough where I will definitely be doing again. We have a limited window here in FL to smoke it.

@TheVilladoctor 3 жыл бұрын

I cold smoke quite a lot of different things and have always found it better to have the smoke generator set lower than the products that I'm smoking. As smoke rises you get a much better and even exposure to the smoke.

@Armadillopepper 3 жыл бұрын

Thanks for the tip

@ShaneGraham057 4 жыл бұрын

You might also want to consider using the dust when it comes to smoking cheese. Dust is a bit lighter than the pellets smokewise and it comes out nicely.

@pauladams1112 6 жыл бұрын

Man I love some smoked cheese

@Armadillopepper 6 жыл бұрын

Thanks Paul. This is really easy to do.

@patrickbattaglio4950 2 жыл бұрын

I live in Ontario Canada and have been smoking cheese for nearly 8 years. In the past I have always used a Webber Smokey Mountain Smoker. I take my Amazon-Smoker Tray fill it with apple wood pellets and slip it into the bottom. This usually is done in the winter months when temps are in the minus. Depending on the cheese I use I smoked anywhere from 3-5 hours. I find that extra old 5yr and more cheddars can take smoke the longest but here at home we love our strong smokey flavour.

@sebastiengagne1258 4 жыл бұрын

Hey jeff, when you vaccuum seal the cheese and put it on fridge. It's on a regular fridge or you need a special temperature fridge?

@Armadillopepper 4 жыл бұрын

Just my regular frig in the kitchen.

@philramsey8588 3 жыл бұрын

Dogs really love cheese so share woof woof

@Armadillopepper 3 жыл бұрын

That dog eats everything and I do mean everything

@danielmcgreger 4 жыл бұрын

Smoked gouda is the best one hands down.

@Armadillopepper 4 жыл бұрын

Hard to go wrong with smoked gouda.

@allenrobinson8165 5 жыл бұрын

Next time you smoke cheese with the amazing pellet smoker put the smoker in the bottom of your grill or whatever that way the smoke Rises up and it will engulf the whole cheese not just the top

@Armadillopepper 5 жыл бұрын

Tha is for the tip Allen

@alt7325 4 жыл бұрын

And don't waste your Seal-A-Meal bags. Good old Saran Wrap is perfect. Then if you want put it in a ziplock bag.

@WoodyStrokerCat 4 жыл бұрын

I like the UK spatula.

@Armadillopepper 4 жыл бұрын

Go Big Blue!

@d.s7741 3 жыл бұрын

cheddar cheese takes on the smoke the easiest

@philliparmentrout347 4 жыл бұрын

Temp was still a bit high..what your seeing ontop of the cheese are the oils coming out which you dont want..probably because even though the pellets dont get that hot they were still close to the cheese.

@mcconn746 Жыл бұрын

Good video. I thought it was against the law to eat cheese without crackers. LOL

@Armadillopepper Жыл бұрын

Good point!

@meatcranium4280 6 жыл бұрын

I need to do this. Can I do it in my Big Easy.?LOL

@Armadillopepper 6 жыл бұрын

Probably the only thing you can't make it in 😆

@oldredcoonhound2182 6 жыл бұрын

DONNA! Bring me wine!

@Armadillopepper 6 жыл бұрын

Agreed!

@Wasscooks 3 жыл бұрын

Hi never seen these pellets before , can you get them in the UK, so far I've used dust and pro-Q

@Armadillopepper 3 жыл бұрын

Dunno. I'm in the USA.

@jonnyrox116 5 жыл бұрын

If the cheese sweats it's too warm, the sweat creates a barrier so the cheese can't absorb the smoke and wiping it off wipes away most of the smoke flavor. Cheese must be smoked at temps below 70F and then sealed tightly and allowed to mellow in the fridge for at least 10 days, the longer the better. Even in the summertime I cold smoke cheese in a large ice chest with frozen water bottles all around and by doing it in the shade the inside temp never goes above 65-70F. Those baskets create too much heat, search cold smoke generator here in KZfaq.

@Armadillopepper 5 жыл бұрын

Thanks Jon. This turned out really good.

@judeorel 3 жыл бұрын

I have apple wood pellets but don't have a grill. Can i put the pellets in a bog pot and put the cheese in a metal or Chinese basket above?

@Armadillopepper 3 жыл бұрын

I've never used a bog pot or the basket you mentioned.

@oldredcoonhound2182 6 жыл бұрын

That little hunting dog smelled that cheese as soon as the package was cut open😅

@Armadillopepper 6 жыл бұрын

Yea, her nose is pretty darn good. I just ate a leftover rib and she was jumping up and down on my leg for the rib.

@porsche944mt 3 жыл бұрын

I just finished smoking some sharp cheddar, wrapped each piece in parchment paper, then, placed inside a large ziploc bag to store in the frig for seven (7) days. My question is what is the best way to store the cheese if I don't have a vacuum sealer? Will the cheese freeze well if I then wrap the pieces in Saran Wrap while still wrapped in the parchment paper? Lots of videos on HOW to smoke the cheese but very few if any on long term storage.

@Armadillopepper 3 жыл бұрын

I don’t freeze cheese because it changes the texture. You can use a ziploc bag for short-term storage in the frig.

@johnn7410 3 жыл бұрын

If you enjoy pepper jack cheese. I recommend trying that out.

@Armadillopepper 3 жыл бұрын

I definitely do. Thanks for the suggestion.

@RobSwindol 5 жыл бұрын

FYI: Gruyère cheese is basically pronounced [gree-AIR]. But very informative video. I'm looking for smoke some Mozzarella for add to brick oven pizzas. Thanks!

@Armadillopepper 5 жыл бұрын

Hey Rob, Hard for a hillbilly like me to say those fancy words, but I do genuinely appreciate the feedback, and thanks for watching.

@joseyleck8282 4 жыл бұрын

Is there a special cheese that you have to use or can I use any block cheese

@Armadillopepper 4 жыл бұрын

Nothing special. I used several different types of block cheeses in the video. Soft cheeses could present a challenge.

@chesterbob43 4 жыл бұрын

Great video! 2 questions for you. Is there any specific reason that you used pellets rather than chips? When you stored them for 3 weeks, where did you store them?

@Armadillopepper 4 жыл бұрын

I used pellets because they burn slow and didn't have to add anymore due to the tray. I vacuum seal the cheese and put it in the crisper in my frig.

@BiggsHomeCookin 6 жыл бұрын

Nice Jeff! Were you happy with the amount of time you smoked the cheese for? Thanks : )

@Armadillopepper 6 жыл бұрын

Sharp provolone was a bit much. I tried the cheddar later and it along with the gouda were perfect. I'll sample again in another 2 weeks. I might consider going another hour on those next time. This was my first time, but it seems some cheese takes on the smoke quicker than other types.

@BiggsHomeCookin 6 жыл бұрын

Thanks

@carlford5287 2 жыл бұрын

Just wondering if it would help to put some actual wood chips on top of the pellets? Would that increase the smokey flavor?

@Armadillopepper 2 жыл бұрын

If the pellets are hot enough to ignite the wood. I haven tried it. With that said the cheese was plenty smokey from the pellets.

@carlford5287 2 жыл бұрын

@@Armadillopepper OK thanks for the answer

@cecilb5124 5 жыл бұрын

Gruyère [groo-yair, gri-; French gry-yer]

@Armadillopepper 5 жыл бұрын

Thank you Cecil

@theking1085 3 жыл бұрын

Great for Mac n cheese!

@BeingWolfy 2 жыл бұрын

Is that one of those coolina knives I see advertised on social media all the time?

@Armadillopepper 2 жыл бұрын

No. This is a Cyprus handle handmade knife I bought on Etsy.

@dingo5208 3 жыл бұрын

I have used a big chief smoker with the front propped open in 0°C temps. I make a years worth - properly smoked cheese will not mold, I keep mine in my beer fridge. My bradley dried out the cheese and my barrel and pit boss are too hot. Next year I'll try my amazen smoke tubes on my Napoleon Q with no flame and see how it turns out.

@Armadillopepper 3 жыл бұрын

Too hot here to Smoke cheese until Dec now.

@dingo5208 3 жыл бұрын

@@Armadillopepper same here now. But your cheese won't mold and will keep for a year in the fridge. I think the smoke kills the bacteria. I did 12 or more blocks of cheese this year plus some for the neighbors. We gave a few away but kept most. We did cheddar, havarti, gouda, pepper jack and bleu cheese.

@rds333 3 жыл бұрын

Cecil is correct. Gruyere is pronounced like "Grew Yair" If people still have problems saying Gruyere, just call it the white, yellowish cheese that is awesome when smoked.

@Armadillopepper 3 жыл бұрын

Yes, white yellowish cheese that is awesome when smoked! 😀

@conradmeyer1977 5 жыл бұрын

Jeff. What kind of knife is that you are cutting your cheese?

@Armadillopepper 5 жыл бұрын

This a hand-forged Gyuto knife with cypress handles that a guy on Etsy made me.

@mikegrmi 2 жыл бұрын

My dog would disown me if I showed him the cheese and didn't let him sample along with me.

@Armadillopepper 2 жыл бұрын

My dog eats anything/everything

@paulmcdowell9222 4 жыл бұрын

Can we get a follow up video with the puppy 2 years later lol

@Armadillopepper 4 жыл бұрын

She actually works her way into the video. Two week ago. Almost 90 lbs 🐕

@ellendelights 6 жыл бұрын

🧀🧀🧀🧀

@Armadillopepper 6 жыл бұрын

Thanks Ellen!

@masterchiefmasterchieflopez 5 жыл бұрын

Good job, I smoked some cheese after I saw your video turned out great. How long can I freeze the smoked cheese?

@Armadillopepper 5 жыл бұрын

Glad it turned out good for you Manny. I've not frozen cheese, but some articles say 2 months and some say 6. Also, people say it can get crumbly when thawed. I'm not much help on that question.

@Kevy.Metal. 5 жыл бұрын

Vacuum sealing the cheese is the way to go. I just had some that was over a year old vacuumed sealed in the fridge and it is still outstanding.

@Armadillopepper 5 жыл бұрын

@@Kevy.Metal. I had no idea it would last that long.

@ronnyk888 4 жыл бұрын

How were your vents set? Bottom wide open?

@Armadillopepper 4 жыл бұрын

Bottom was about 1/4, maybe a bit less. Top was almost closed as shown at 1:52

@ronnyk888 4 жыл бұрын

Armadillo Pepper BBQ thanks

@Zorpho86 3 жыл бұрын

2 hours.....? Try 8, then you get good cheese :-)

@dingo5208 3 жыл бұрын

Try double smoking them. After four hours vacuum pack for a couple weeks and then take it out and smoke with same or different wood for another four. Double smoked cheese, they charge a fortune for that.

@nickb8618 2 жыл бұрын

You don’t want to wipe the oil. That’s what soaks into the cheese to distribute the smoke taste

@victorfortin542 5 жыл бұрын

HELP.....New to smoking cheese and have done a few times now in the last 6 weeks, and I must say very successfully. Question is most, no all I have smoked is gone to family and friends and I was wondering what is the best way to store and how long can I store. I find when I freeze cheese it crumbles when cutting after it thawed.

@Armadillopepper 5 жыл бұрын

Like you, mine never sticks around too long. I vacuum seal it and put it in the frig. I can't advise you how long it lasts. If you Google it, some folks say months to a year depending on the type of cheese. I have had some for a couple of months, but that is about it. Gets eaten!

@victorfortin542 5 жыл бұрын

japierce15r LOL! or last a year.

@oren5230 6 жыл бұрын

I see smoked pork belly in the future (smoked bacon).

@Armadillopepper 6 жыл бұрын

Definitely on my list. I tried smoking it once, but it didn't turn out so great.

@oren5230 6 жыл бұрын

+Elton's BBQ-pit has done some smoked salmon, if I recall. That would be good with smoked cheeses. Pet the puppy fer me.

@chrislawrence309 8 ай бұрын

@0:35 Yellow Cheddar =Red Leicester

@arobinson7442 5 жыл бұрын

A full tray will burn about 11 hrs if only it at 1 end each row burns about 3 hrs each

@Armadillopepper 5 жыл бұрын

Thanks

@maggiebridget126 5 жыл бұрын

Gruyere = Groo' yair :)

@Armadillopepper 5 жыл бұрын

Thanks Maggie

@maggiebridget126 5 жыл бұрын

@@Armadillopepper YW!

@LukeRT 6 жыл бұрын

Tried cold smoking cheese a few months ago. Came out tasting like cigarette butts. You didn't find it gross?

@Armadillopepper 6 жыл бұрын

luketrembay Thus turned out really well. I've always been a fan of smoked gouda. You need a light, thin smoke.

@greenidguy9292 6 жыл бұрын

You either over smoked it or used the wrong type of chips/pellets...apple is preferred for cheese.

@avega2792 5 жыл бұрын

Did you let the cheese rest in the fridge after smoking it? If you ate it right away it would not taste good at all. If you did rest it something went wrong with your smoking method.

@gordony822 3 жыл бұрын

Not sure about taste testing on the end piece

@ohioguy215 3 жыл бұрын

The ends and edges are the best.

@dc1544 2 жыл бұрын

Putting the amaze down lower would have gave you a better smoke

@Armadillopepper 2 жыл бұрын

Thanks for the tip

@busybeenation 5 жыл бұрын

Your daughter is awesome. She is shy. I think she Would like Some wine. She should have her own KZfaq videos.

@Armadillopepper 5 жыл бұрын

She is to young for wine! But it she is awesome!

@charleskatchur8885 9 ай бұрын

You pronounce it Gree air.

@Armadillopepper 9 ай бұрын

👍

@micahhollinger3419 3 жыл бұрын

Is that a German shorthair?

@Armadillopepper 3 жыл бұрын

Yes Micah

@ezkill99 4 жыл бұрын

Provalone is one of the mildest cheeses money can buy....

@Armadillopepper 4 жыл бұрын

Love smoked provalone

@robfv1508 Жыл бұрын

Pronounced Groo-yeah

@Armadillopepper Жыл бұрын

Thanks

@dustinallred8782 4 жыл бұрын

Has huge knife to cut cheese. uses crappy pair of scissors to cut open the vac seal bags. Good information though. going to give this a try now

@Armadillopepper 4 жыл бұрын

After you try it let us know if bad scissors was really worth mentioning 😁

@dustinallred8782 4 жыл бұрын

@@Armadillopepper i will do, Im sure it was not worth mentioning, and not even sure why that stood out to me. Might have been because, I just got finished sharping all the kitchen knifes.

@Armadillopepper 4 жыл бұрын