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I've got a couple of pieces of cheese I want to smoke when I have the smoker fired up for the ham and turkey. How long? Any tips?

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It picks up smoke really fast, plus it melts. 150F for 45 min is plenty when I’ve done it.

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what kinda cheese...?


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I have some cheddar I need to put in the smoker. I just have a Big Chief and do it on a cold morning. Only a pan, maybe two. Alder or fruit wood. I have it smoking before I put the cheese in. I keep the top open about two inches.

Bag it up and let it sit in the fridge for a day or two before trying it. Kinda acrid at first.


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I use a amazing smoker tube filled with peach or cherry pellets in my smoker to smoke cheese. I light the pellets and let the smoker get full of smoke and coming out of the stack good. I then add the cheese and leave in the smoke for 4-5 hours.

I then pull the cheese and place it in a zip-lock bag for a week before eating. When it 1st comes from the smoker it has a really strong smoke flavor almost to much but after a week in the zip-lock bag in the refrigerator it will mellow out.

We like Sharp Cheddar and Pepper Jack the best.


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Originally Posted by RNF
I use a amazing smoker tube filled with peach or cherry pellets in my smoker to smoke cheese. I light the pellets and let the smoker get full of smoke and coming out of the stack good. I then add the cheese and leave in the smoke for 4-5 hours.

I then pull the cheese and place it in a zip-lock bag for a week before eating. When it 1st comes from the smoker it has a really strong smoke flavor almost to much but after a week in the zip-lock bag in the refrigerator it will mellow out.

We like Sharp Cheddar and Pepper Jack the best.


This is exactly what I do. Cold smoke, and aging.

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Thinking Colby Jack and pepper jack. Thinking about smoking it in the warming cabinet part of my Lang smoker.

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Cold, indirect smoke only. Heat will melt the fat.

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Costco cheddar blocks cut into about 8" butter-stick size pieces, thin cold smoke run through a filter for 10 hours or so and aged...


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I tried smoking cheese, but it kept going out.


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Originally Posted by Cheesy
Cold, indirect smoke only. Heat will melt the fat.


I cold smoke, 55-60 degrees for 5 hours. Vacumn seal and toss in the fridge for 30 days.

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Originally Posted by chris_c
Originally Posted by Cheesy
Cold, indirect smoke only. Heat will melt the fat.


I cold smoke, 55-60 degrees for 5 hours. Vacumn seal and toss in the fridge for 30 days.

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Vacuum seal for at least two weeks or it will taste like you've licked an ashtray!!


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Originally Posted by BOWHUNR
Vacuum seal for at least two weeks or it will taste like you've licked an ashtray!!



Had a friend call, said he smoked some cheese and it was like licking an ashtray. Told him about vac sealing and in the fridge 30 days. Said he threw it away the day before. LOL


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