This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Cold Smoking Cheese and other things

  • Filter
  • Time
  • Show
Clear All
new posts

    Cold Smoking Cheese and other things

    I am a fairly experienced backyard warrior. My new challenge is cold smoking. I am a rookie at this. I understand the concepts but still trying to figure out how to use what I have equipment wise to produce nice smoked cheeses. Please any info will be helpful. I have a 26 inch and a 22 inch weber kettles as well as an ECB (El Cheapo Brinkmann) smoker and a Charbroil Professional series 4 burner grill. I am thinking my 22 inch would be the place to start. If there are any articles on this site please direct me to them.


    This topic is OK as long as we stick to cheese, nuts, or any other food that doesn't actually need to be cooked to be safe to eat. Please keep Meathead's cautionary article on cold smoking in mind. We don't cold smoke meat in The Pit.


    • Collinsworth77
      Collinsworth77 commented
      Editing a comment
      I don't want to smoke any meats, just things that are safe to eat as and just kick it up a notch with some smoke.

    • David Parrish
      David Parrish commented
      Editing a comment
      Sounds great. Carry on Sir!

    I bought a cheap, one burner, electric hot plate, put some wood chips in a small cast iron frying pan, tossed that on the hot plate, then used it in place of charcoal in my Brinkmann R2D2 to smoke jalapenos. Worked fine and stayed plenty cool. If temperature gets to be an issue in any way, fill the water pan with ice. It'd probably be easy to do some thing similar in a Weber kettle--or a garbage can, or...




        Based on your lineup I would use the 26 not the 22 - the extra space inside of the kettle will result in a cooler fire. Light 3 or 4 coals and that's it. Have all vents wide open and then add a wood chunk and then the cheese and put the cheese as far away from the fire as possible. I've cold-smoked cheese on a handful of occasions in my Bradley electric. I can tell you this, a little smoke goes a LONG way when it comes to cheese. I would cut more cheese chunks than you need and taste every 3-4 minutes. I found that 20 minutes in my Bradley produced cheese that had too much smoke.


          Thanks guys I will have to try these suggestions this weekend. We are supposed to have good weather (read: not pouring rain) and I need to tend to my back yard a bit. So checking on this will give me a nice "break" in the backyard project.


            I'm planning to do some cold smoke tomorrow. Also, if there is extra space, planning to fill whatever space available with shallow dishes of salt. I have a chunk of Gouda and another of Cheddar. planning to cut them into smaller sizes and put them in the smoke.

            as for meats, I wouldn't trust meat which was only cold smoked. I wouldn't mind cold smoking before or after an actual COOK but would only do so under supervision of someone with significant experience I have enough trouble. I don't need food born illness to go with it.

            Cold smoked products are great for gifts, as well. a basket of really nice cheeses which you have cold smoked would find favor with folks. it would also be a great thing to bring to an office Christmas party.

            I have an inexpensive hot plate and I will be using that to smoulder my pellets in a cast iron skillet and it will be covered with aluminum foil with just enough slits in it to allow the smoke to escape. I will put the hot plate in the bottom of the barrel, in the coal basket and the skillet on it. that should give it plenty of space for the smoke to cool before reaching the food.

            OK, Cheese & salt. what else would you guys toss in?



            No announcement yet.
            Rubs Promo


            These are not ads or paid placements. These are some of our favorite tools and toys.

            These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

            Use Our Links To Help Keep Us Alive

            A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

            The Cool Kettle With The Hinged Hood We Always Wanted

            Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

            Click here for more about what makes this grill special

            Grilla Pellet Smoker proves good things come in small packages

            We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
            Click here for our review on this unique smoker

            Fireboard: The Ultimate Top Of The Line BBQ Thermometer

            Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

            With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
            Click here to read our detailed†review

            The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

            kamado grill
            Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

            Click here for our article on this exciting cooker

            Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

            This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

            Click here to read our detailed review


            Comprehensive Temperature Magnet With 80+ Important Temps

            Amazingribs.com temperature magnet
            Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

            Click here to order.

            The Good-One Is A Superb Grill And A Superb Smoker All In One

            The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

            Click here to read our†complete review