How To Smoke Cheese In A Pellet Grill

Smoking Cheese in a Pellet Grill: A Delicious and Easy Guide

Smoking cheese in a pellet grill is a fantastic way to add a rich, smoky flavor to your favorite cheeses. Whether you’re a seasoned griller or a novice, this simple and effective method will have you enjoying delicious smoked cheese in no time. Here’s a step-by-step guide to help you achieve cheesy perfection.

What You’ll Need

Before you get started, gather the following supplies:

• Quality cheese blocks: Choose a variety of cheeses such as cheddar, gouda, or mozzarella.
• Pellet grill: Ensure your grill is clean and in good working condition.
• Wood pellets: Opt for mild-flavored wood pellets like apple, cherry, or maple.
• Aluminum foil or a smoker tray: To prevent the cheese from melting and dripping onto the grill grates.
• Thermometer: For monitoring the temperature inside the grill.

Preparing the Cheese

Before you start smoking the cheese, it’s important to prepare it properly:

1. Cut the cheese into blocks or slices: This will help the smoke penetrate the cheese evenly.
2. Let the cheese rest: Allow the cheese to sit at room temperature for about 30 minutes to ensure it absorbs the smoke more effectively.

Setting Up the Pellet Grill

Now it’s time to prepare the pellet grill for smoking:

1. Fill the hopper with wood pellets: Choose a mild-flavored wood that complements the cheese.
2. Preheat the grill: Set the temperature to around 65-85°F (18-29°C) to prevent the cheese from melting too quickly.
3. Place the aluminum foil or smoker tray on the grill grates: This will provide a barrier to catch any melted cheese and prevent a mess.

Smoking the Cheese

With the grill ready, it’s time to start smoking the cheese:

1. Place the cheese on the foil or smoker tray: Arrange the cheese in a single layer, ensuring there’s space between each piece for the smoke to circulate.
2. Monitor the temperature: Keep an eye on the grill temperature, ensuring it stays between 65-85°F (18-29°C) throughout the smoking process.
3. Smoke the cheese for 2-4 hours: The duration will depend on your preference for the intensity of the smoky flavor.

Finishing and Storing the Smoked Cheese

Once the smoking process is complete, it’s time to finish and store the smoked cheese:

1. Remove the cheese from the grill: Carefully transfer the smoked cheese to a clean plate or cutting board.
2. Allow the cheese to rest: Let the cheese rest at room temperature for about 30 minutes to allow the flavors to develop.
3. Wrap the cheese in wax paper: Once the cheese has rested, wrap it in wax paper and refrigerate it for at least 24 hours to allow the smoky flavor to fully infuse the cheese.

Now that you’ve mastered the art of smoking cheese in a pellet grill, you can enjoy the delicious, smoky flavor of your favorite cheeses in a variety of dishes. Whether you’re serving it on a charcuterie board, grating it over pasta, or simply enjoying it on its own, smoked cheese adds a delightful depth of flavor to any dish. So fire up your pellet grill and get ready to elevate your cheese game!