How to Cold Smoke Cheese on the Weber Kettle

Smoked cheese can be expensive and I once bought some that tasted like cheese out of a can. Smoking cheese is easy to do and better than most of what you would find at the grocery store. The hardest part is to keep the temperatures below 90 degrees F or 32 C so the cheese doesn't melt. I waited for a cold day and used the fasmov pellet tube in my weber kettle, which produced plenty of smoke without raising the temperature too much.

Items used:
Fasmov Smoker Tube : amzn.to/2CiVsxr
Camp Chef Alder Pellets : amzn.to/2BR6glg
Weber Kettle : amzn.to/2ClfKGO

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How to:
Buy cheese with a higher melting point like Cheddar, Gouda, or Jack cheese in blocks. (shredded cheese falls through the grates) Set up the kettle for cold smoking. I used a smoking pellet tube, Alder pellets, and cherry wood chips for flavor. Mix 2 parts alder pellets and 1 part cherry chips and fill the tube completely.
Light the end with a blow torch and blow out the flame after a couple of minutes. Let it burn for 10 minutes and make sure it is still lit before putting the cheese on. Put the cheese on the opposite side of the grill and close the lid for two hours. Make sure you check the temperatures and keep them below 90F and you may want to flip the cheese half way through if it's not smoking evenly.

This cheese will kick your charcuterie platter up a notch and make it one to remember.

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