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!
Full blog post: https://www.atbbq.com/thesauce/how-to-cold-smok640-pellet-grill/
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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.
How about smoking salt? Please tell us your ways, Chef Tom!
Keep these coming. It's great knowing I have more recipes to try once this quarantine is over.
Tom, in a perfect world, you would be my neighbor.
Could you cold smoke for 30 minutes and enjoy it immediately?
I'm just waiting on the tips and techniques video for Tom's beard maintenance routine.
Pepper Jack takes smoke well, too
Please do smoked deviled eggs.
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!
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.
Love all the cookers & smoke behind you. Here at atbbq we don’t play! LOL
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
This is one really good charcuterie board away from being the ultimate party platter. Awesome video.
6:04 that's not smokers going in the background, that's the 420 crew brainstorming the next cook.
Love smoked cheese. Have to give this a try. Stay safe!
Something I want to try??
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.
A cheesy instruction ?
Thanks Chef Tom ??, I'm gonna try right NOW!
Nothing else to do ?
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.
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.
Love the comment "Fancy night staying at home." I hear you brother!