When we smoke cheese during warmer months, we place a large tray of ice inside the cook chamber to help keep the temperature down to a point where the cheeses won't purge oils.

I have to say .. I have been watching your videos for years and I find them to be absolutely outstanding - informative, inspirational, well-produced and appetizing. Now more than ever, I turn to your content for reassurance and calmness in these trying times. Please keep up the great work!!

I absolutely love that you premiered cold smoked cheese in this segment. I've been smoking cheese for a while now, so I know how awesome it is on virtually any cheese. If you ask the people around you if they enjoy smoked cheese, the most popular answer is Gouda. I love gouda, but as you've shown here, the sky is the limit. Cheers brother.. thanks for showing this

I really enjoy this tips and techniques series. Thanks for dropping the knowledge

This is one really good charcuterie board away from being the ultimate party platter. Awesome video.

Great tips chef, I cold smoke on the WSM22 and a pellet tube , turns out perfect, great video, thanks for sharing brother 👍

6:04 that's not smokers going in the background, that's the 420 crew brainstorming the next cook.

Keep these coming. It's great knowing I have more recipes to try once this quarantine is over.

Everytime a great pleasure to learn from Chef Tom 👍 👍👍

Love the comment "Fancy night staying at home." I hear you brother!

A cheesy instruction 🤩 Thanks Chef Tom 👊🏾, I'm gonna try right NOW! Nothing else to do 😷

I'd also add that you want to keep your pit temp below 90º F or your cheese will melt/weep. Doing it in winter is easiest, since only heat source is the smoking pellets. As mentioned, tray of ice will help on days where temps are going to be a bit warmer.

You read my mind! This is exactly what I was looking for.

Love all the cookers & smoke behind you. Here at atbbq we don’t play! LOL

Thx once again for the information and for showing me it's not as difficult as I thought....😊👍

Thank you! You made it so easy. Bless you

Great job Chef Tom, I use the Amazin pellet minion method in an old Masterbuilt with the element burned out to do mine...

Would love to see your take on shakshouka with chorizo, it's one of our favourite dishes.

I have been cold smoking foods for decades and not only do I smoke cheese but I use the same method to make my bacon , where avoiding heat and not meting the fat from the pork belly. I also smoke Pistachio nuts after coating them with finely minced garlic. It converts the nuts into snack crack. I found that smoking a whole chicken in a Styrofoam cooler or a cardboard box, then after a couple hours bring the chicken inside and bake it in a conventional oven it tastes exactlt like it was cooked on a grill. So many great options. Before I forget; I use the smoke pistol machine for cold smoking. Take a look at them at www.smokepistol.com I call it the crock pot of wood smoking. Light it and forget it. I just drill a 1/2" hole in a grill or regular hot smoker or foam cooler or cardboard box and you are in business. Years back when I lived in Las Vegas I was a distributor for Smoke Pistol and took them to a few restaurants and demonstrated smoking cheese to their chef's to show them how easy it was, with a great deal of success. Use smoked Swiss on mac and cheese for a delirious alternative and smoked pepper jack in a quesodilla takes things to another level. Love your channel and products!!

Hi Chef, I love your channel, and all of the BBQ that you do. I'm gonna be one of those guys, and make a request. Could you do a smoked, boneless, skinless turkey breast? I'd love to see your take on it.

How about smoking salt? Please tell us your ways, Chef Tom!

Tom, in a perfect world, you would be my neighbor.

I know you did a video on this several years back but you should revisit beef jerky for an episode.

I'm just waiting on the tips and techniques video for Tom's beard maintenance routine.

Pepper Jack takes smoke well, too

I’ve cold smoked salmon 3-4 times using your recipe/method. AWESOME!!! I usually just use my charcoal grill and works great. I did it once in warm weather and rigged up an apparatus in a large styrofoam cooler with some cold packs and using the pellet tube you use. Worked ok but a bit difficult rigging all that up and one corner of the cooler did singe a bit. Just wondering if it would be ok to smoke around 3 hours in grill like I do in cold weather as long as I chill it quickly after smoking??? In other words, what outside temp range would be acceptable for cold smoking salmon? I might try the cheese too so what would be your acceptable temp range for cheese? Thanks so much for all your videos...top notch!

Hey, what about those of us that have never had smoked cheese? I ain't raising my hand here unless I have a question, cause I damn sure don't have the experience in this case. I know I don't much care for smoked fish or bare chicken. If I'm cooking a whole chicken with skin on then yeah I'll smoke the hell out of it, but if it's just chicken breast for example then I just use charcoal with no smoke adders. I've never had smoked cheese, so I don't know if I like it or not. I do have a block of cheddar in the fridge though so I guess I could give it a try.

How to get more smoke flavor on my new YS640S

When you cold smoke cheese how long does it last in the fridge after it's vacuum sealed

Something I want to try😎👍

Hi Tom. Got a ? When you are smoking food and open the lid. How much does the heat go dow.n.

If I'm attempting this on an offset smoker would I put the smoke tube in the cooking chamber or the fire box. Would it be beneficial to maybe add a small fan at the air intake to keep the smoke circulating or is that not necessary?

Anyone try this method for almonds? I’m wondering about a time frame. I’d imagine they would need a little more time

Tom, can you cut the cheese into cubes for better smoke penetration or will it over smoke it?

If I were tu o put the amazing smoke tube in the bottom of my ceramic cooker, would there be enough airflow to not have to "burp" it

Hi Tom, I heard you should vacuum seal cheese after smoking to help cure. Are you not covering yours for the week in fridge.

Can't wait to make some smoked mozzarella

In the mozzarella bring so thick, does the smoke penetrate thru to the center? Or should I smoke the small rounds of mozzarella?

In a 2-3 hour smoke, how often should we "burp" the smoker? 15 minutes? 30? 60? Thanks for the videos! I enjoy them!

Is there a difference in the small bags of pellets for the the tube and our larger bags for the smoker? I do the light the same as your video and the smoke always goes out after about 30 mins

Could you cold smoke for 30 minutes and enjoy it immediately?

Any guidelines on how long smoked cheese lasts in the fridge. I have a round from 2/26 that I was supposed to take home.

Chef Tom, did you mention the ambient temp at all? I’d really like to try this but will spring and summer temps coming here in FL, I’m wondering if this is a winter activity.

Please do smoked deviled eggs.

Can you make some homemade bacon?

Would the same rules apply for meats like salami and summer sausage?

Speaking of knives, what knife do you use when you’re trimming meat, I need one of those

How would you smoke butter and maybe salt

ayy