How to Cold Smoke Cheese on the YS640 Pellet Grill


Chef Tom brings you his favorite technique for How to Cold Smoke Cheese on the Yoder Smokers YS640s Pellet Grill. This technique can be transferred to lots of other grills (Kamado Joe, Napoleon Gas Grill, Weber Kettle), and works just as well on cheese as it does on cured salmon, nuts and even fruits. Get creative!

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21 replies
  1. T Mac
    T Mac says:

    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!

  2. Kent McLellan
    Kent McLellan says:

    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.

  3. ixlzz
    ixlzz says:

    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.

  4. Ted P
    Ted P says:

    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.

  5. Finite Tuning
    Finite Tuning says:

    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.


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