How To Cold Smoke Cheese With A Smoke Tube

In today's video I will show you how I cold smoke my cheese with a smoke tube. Now, using a smoke tube to cold smoke your cheese really makes the entire process easy, and the nice thing about it is, you can use any grill, and you don't even have to turn it on. Heck, you could probably cold smoke your cheese with a smoke tube in just about anything with this method. You will need a smoke tube, and I prefer the A-MAZE-N brand, I'll link the one I use in the below. I did use Bear Mountain brand Apple blend pellets to smoke these blocks of cheese. I like apple because it's a milder smoke, and it's hard to overdue it with this method. Feel free to experiment with other flavors you enjoy!
If you have never had cold smoked cheese, you are truly missing out on a delicious treat that you, your family, and friends will love. It does take a couple weeks to get your optimal results, so be sure to plan ahead!
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-----The stuff I use:-----
-A-MAZE-N Smoke Tube: amzn.to/3bZGJeP
-Butcher Paper: amzn.to/394F7hY
-Thermoworks Smoke: www.thermowork...
-Thermoworks Thermapen MK4: www.thermowork...
-Bear Mountain Pellets: amzn.to/2K6hM5g
-The Smoke Tube: amzn.to/2JQDElr
-Cooking Rack: amzn.to/3gu68xb
Some of these links may be affiliate links, these just help support my channel at no extra cost to you
I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites*

[@geraldirvin2423]

I vacuum sealed mine right after and used it about 4 days later for thanksgiving. Taste was amazing.

[@adsal100]

Hi there. Adam from Western Australia. I've been making cheese for over 10 years and I've made a whole variety - but I'm only relatively new to cold smoking cheese. Anyway I watched a lot of KZbinrs - some good some a bit...not!😆 then I watched your vid. I followed your every step and it turned out perfect! As all my current semi hard/ hard cheeses are still maturing I tested it out on a store bought vintage cheddar and a Jarlsberg. Absolutely delicious. So thankyou for your expert advice. Cheers Adam

[@Shimco]

I got some apple wood smoked cheddar from Aldi's. I'm hooked. Should be illegal it's so good. Now I can make my own:)

[@AshKickinBBQ]

Heck yeah you can! It is soooo addicting!

[@SmokingDadBBQ]

Love me some cold smoked cheese. Completely agree. Do not rush the rest time

[@AshKickinBBQ]

Oh man, first time smoked cheese I dove into it right away and thought “I’ll never do this again” then I did it right, and the skies parted, and heavens emerged 🤣

[@DeadBrokeBBQ]

Awesome job on that Cheese Darrin but I am wondering if around the second week of December you could come over and wrap Christmas presents because dang dude that was some Straight FOLDS!!!! ha ha

[@AshKickinBBQ]

Hahaha, man I’m still cracking up over this comment! I’m very ocd about folding and wrapping 🤣

[@nicolelynnpauptit]

This was such an awesome vid. Fairly new to smoking here, this was really informative and to the point . Can’t wait to get a few blocks on there !

[@AshKickinBBQ]

Hey Nicky! Thanks so much! Welcome to the wonderful world of smoking! Definitely give these a try and let me know what you think! And feel free to reach out with any questions!

[@BehindtheGarageBBQ]

Gotta love smoked cheese! Definitely that time of the year! Have a great weekend Darrin! You all stay safe!👍👊🍻

[@AshKickinBBQ]

Thanks Craig! Sorry I’m delayed in the comments! I hope you had a good weekend buddy!

[@doublea4760]

I looking to try this soon as local temps here in iowa are starting to drop. Rough plan is to smoke for a couple hours with a smoke tube. Wrap in butcher paper for at least 24 hrs then vacuum seal for a couple weeks. Question: If you vacuum seal, how long can cheese stay good for in the fridge?

[@alanparker4258]

Great video! I'm trying my first cheese smoke today with the weather being in the mid 50's. I cut a 2lb block of Tillamook cheddar into 6 equal parts. 2 weeks can't come fast enough!

[@AshKickinBBQ]

Oh man, that sounds absolutely delicious!!

[@lindaschmitt3625]

I made my first smoked cheese! Turned out great! Thanks for the video!

[@AshKickinBBQ]

Glad you liked it!

[@trdaniel37]

Great informative video. I love smoking my own cheese. I like 4 hours of cherry pellet smoke. Im gonna have a hard time waiting 2 weeks.

[@terenceroy287]

GREAT video! Silly question, do we vacuum seal it with the butcher paper still on, or do we remove it first?

[@AshKickinBBQ]

Remove the butcher paper before vac sealing 👍🏼

[@TheSillyKitchenwithSylvia]

I love everything about this! Cheese is life!

[@AshKickinBBQ]

Cheese is life! Thanks for watching!

[@kevinbongard6772]

Have you tried the smoke tube and made hickory salt or different flavor salts ??? Wondering how it would work. Thsnks for Another great video!!

[@AshKickinBBQ]

Haven't tried smoking any spices yet, but wouldn't object to it! Thanks for watching Kevin!

[@brianschlegel9875]

New to your channel and to smoking, fellow Minnesotan here! Been great weather this winter to be outside smoking everything 😊

[@benitomartinez1081]

Awesome video man! Quick question, Do you put it back in the fridge after vacuum sealing it?

[@AshKickinBBQ]

Yep, definitely want to keep it refrigerated!

[@benitomartinez1081]

@@AshKickinBBQ Right on, thanks! Keep Kickin’ Ash!

[@Spcjdavis25]

So after vacuum sealing do you put it back in the fridge or let it sit out? First timer here

[@AshKickinBBQ]

@@Spcjdavis25 defintely the fridge

[@robhav11]

On more thing to try. Thank! Been wondering how to smoke cheese. Now I can make my own instead of buying from the farmers market.

[@AshKickinBBQ]

Awesome, glad I could help!

[@Alaska_Rider_In_Texas]

Thanks for making this look so simple. My wife heard about this method and we going to be trying this out soon.

[@AshKickinBBQ]

Hey you’re so welcome! Let me know how it turns out!

[@Fidodo]

Excited to try this! I noticed you didn't put your tube on its side, I'm curious if there's a reason for that since the instructions said to put it on its side after it burned for 5 minutes.

[@AshKickinBBQ]

It doesn’t matter. I’ve done it both ways.

[@dorothyrushforth888]

Great clear video. I’ve wanted to have a go for many years and always chickened out. I did buy a bag of wood dust but never got any further. You’ve given me that final push and I’m away to order a smoker and pellets from Amazon. Thank you😊

[@AshKickinBBQ]

You're so welcome!

[@dorothyrushforth888]

@@AshKickinBBQ update:- I got my tube cold smoker and we smoked Scottish cheddar and feta cheeses. Just waiting on it to be ready in a weeks time

[@lucarseneault]

Thank you for all your great videos!

[@AshKickinBBQ]

Thank you for watching!

[@ryanragan8899]

Is it necessary to wrap in paper and let it sit in the fridge for 24 hours before vacuum sealing, or can we go straight from the smoke to vacuum sealing?

[@AshKickinBBQ]

Yes, it is necessary

[@MadHorseBBQ]

Another awesome video Darrin! I dig the t-shirt and in true Minnesota Fashion no coat outside lol. 🍻

[@AshKickinBBQ]

Haha, the power of Busch Lattes! Thanks Brian!

[@mmac3353]

Great video. So if i use the plastic wrap technique do i just make sure there are no air pockets? I dont have a vacuum sealer. Thanks for the info 👍

[@AshKickinBBQ]

Yeah, definitely make it air tight

[@Mark-8587]

Another great video Darrin! Simple and to the point. Have you tried smoking cooper cheese? I've done a couple rounds of it and it's a big hit. I've experimented with different size blocks and settled on smaller ones about half of the size you had, seems to produce a more even smoke flavor. I also tried various pellets and like apple the best. I always learn something new from you, wrapping in butcher paper, great idea. Thanks and keep the vids coming.

[@AshKickinBBQ]

Hey Mark, thanks for the kind words man. I really appreciate, and I'm glad I can teach a few things. That is the main goal of my channel, and making these videos! I have not tried cooper cheese, but I'd definitely try it! Thanks for watching, and the nice comment!

[@manlymanyo2511]

Thank you for this my friend. I love smoked cheese. Appreciate this video.

[@AshKickinBBQ]

I appreciate you watching!

[@PicklesBBQandCooking]

Heck yeah darrin! I definitely want to do that too, awesome quick video! Have a great weekend brother!

[@AshKickinBBQ]

Thanks for watching Charley, I hope you had a fantastic weekend buddy!

[@nicolelynnpauptit]

Haha , I noticed that too, I was thinking I’ve never seen a man wrap so good lol.

[@jaredverke3455]

Thanks. Looking forward to trying this.

[@Knebelcm1986]

Smoke cheese is amazing! Thanks for video :)

[@AshKickinBBQ]

Thank you so much for watching!

[@BoneyardBassin]

After you vacuum seal does it sit in the fridge for two weeks?

[@AshKickinBBQ]

At least 2-4 weeks.

[@randyivie3462]

So after you vacuum seal it do you put it right back in fridge?

[@AshKickinBBQ]

Yessir

[@heidisnow]

So, with your accent and the snow, I know you aren't here in TX. But, you have a Texas sign behind you so I'm wondering if the LVPD shirt is for La Vernia, TX, PD?

[@AshKickinBBQ]

Haha, good eyes! The LVPD is Vegas, it was a gift from a trip

[@MrCanadaBeers]

Do you keep lighting it? The pellets go into If I stand it vertical, is this just me?

[@AshKickinBBQ]

Nope, I just hit it hard with a torch and it burns fine

[@shadowspirit93]

Can’t wait to do this omg

[@thegalleryBBQ]

Been meaning to try this. Cheers!

[@AshKickinBBQ]

Definitely do it Tommy, it’s amazing brother!

[@sim672]

nice video once vacuum sealed can the cheese be stored in the freezer for longer storage than the fridge?

[@AshKickinBBQ]

I would absolutely think so, but I'm not sure on the longevity.

[@MaineBass]

Do you recommend a fruitwood for cheese? I have some hickory pellets I was going to use but now I am wondering if that is to strong of a smoke flavor.

[@AshKickinBBQ]

Try different things and see what you like!

[@samuelgibson3913]

So late to the comments here…once vacuum sealed do I store it in the freezer or refrigerator?

[@AshKickinBBQ]

The refrigerator, as stated in the video 👍🏼

[@ske2636]

I am late to this well 2 years late. After you vacuum seal, I guessing it goes into the refrigerator for two weeks and not the freezer..?

[@AshKickinBBQ]

Yes

[@ChilesandSmoke]

I just made some! It's so good

[@AshKickinBBQ]

So many applications for it too! Thanks for watching Brad!

[@markowen7129]

Well done, that looks great!! I'm well overdue for trying this. I think the first I'll try is that Cabot Seriously Sharp from Walmart.

[@AshKickinBBQ]

Thank you, its sooooo good! And the seriously sharp is some good stuff!

[@gerryjimenez28]

After the two weeks in the fridge what do you think the Shelf life is on most cheese’s? Great video thanks for making and sharing!

[@AshKickinBBQ]

Man, I personally still go by the expiration date on the package and just write it on the vac seal bag. Thanks for watching!

[@Mr.Sparklze]

I've had it last a year

[@chkchkpap45]

Cheese is already rotten milk :) as long as it doesn't smell rancid, (you'll know it smells like death lol) you're good to go

[@GRodGrills]

Yeah buddy!! Love a good smoked cheese, never tried to do my own before but seems simple enough, I might just need to give it a go!

[@AshKickinBBQ]

Oh man G, ya gotta do it dude! It’s soooo easy!

[@jakebrownell4783]

Im in north dakota im doing this myself today using comp blend

[@darrenhurrell]

Was it one hour, turn then another hour? Many thanks.

[@AshKickinBBQ]

Yes, 2 hours total as described in the video.

[@redbone7040]

Excellent I've been wanting to try it out, my new project 👌

[@AshKickinBBQ]

Let me know how it turns out!

[@redbone7040]

@@AshKickinBBQ yes,getting some cool temp in 3 or 4 days👌75 today here in Houston area😳thanks for the tutorial😁

[@AshKickinBBQ]

@@redbone7040 you’re very welcome brother!

[@redbone7040]

@@AshKickinBBQ just finished smoking the cheese now I just have to wait for it to cure, thanks,went 3 hours on smoke ,now back in fridge👌

[@chrisz.9974]

So I know you said to take it out to let the oils come out. But then it’s going to be pretty cold outside. I’ve got an old mini fridge. I wonder how it would be to put a smoke tube inside of there with the cheese or fish unwrapped.

[@AshKickinBBQ]

Well, with no vent for the smoke...I probably wouldn't go as long.

[@fkeenan4858]

I have tried using parchment paper for wrapping with good results. It si cheaper than butcher paper.

[@kencarpenter5323]

Just watched your Vid. Northern N.S.. Vertical PB #3. How near the top do I put the cheese? Ice tray needed right below the cheese?

[@AshKickinBBQ]

Hey thanks for watching! I’d put the smoke tube on the very bottom, and then the cheese in the middle. If it starts getting soft, then add ice tray right below the cheese. The only time I’ve is needed if it’s 90° or above in there, which will be a challenge with just the smoke tube running and the grill off. Hope this helps!

[@kencarpenter5323]

@@AshKickinBBQ Thanks for the coaching. I got the tube going in the bbq, as there was pork-belly in the smoker.

[@LetsgetNuszBBQ]

I’ll have to try that

[@AshKickinBBQ]

Easy and delicious man! The waiting two weeks kinda sucks haha!

[@OffroadButcherBBQ]

Another awesome vid bro

[@AshKickinBBQ]

Thank you Ben!

[@mexibeastbbq6949]

Love smoked cheese so much

[@AshKickinBBQ]

Thanks Steve! It’s dang tasty!

[@jeffro1245]

So all the smoke cheese that I've ever ate my dad or friends have ever made the cheese is always like a brownish color from being smoked that cheese didn't look like it was smoked at all have I been eating cheese that's been smoked too long? I'm curious because I want to try smoking cheese for myself

[@AshKickinBBQ]

Man, hard to say. Some cheeses just react different. I've had cheeses that look like this, and cheeses that look smokey brown. All are delicious in the end!

[@petejansen8098]

Thanks. Got some going now

[@redlion3d]

Didn't see the question below and apologies if already asked; Do you seal the cheese with the paper on or do you remove the paper after the rest in the fridge?

[@AshKickinBBQ]

Remove the paper after the rest in the fridge, and then vacuum seal 👍🏼

[@redlion3d]

@@AshKickinBBQ MOSTEST EXCELLENT!!! Thanks for the knowledge.

[@AshKickinBBQ]

@@redlion3d you’re very welcome!!

[@s.huber8152]

Becker, MN watching!

[@AshKickinBBQ]

Awesome! Thanks for the support!

[@ybbobg2]

Great video. Thank you.

[@AshKickinBBQ]

Thank you! And thank YOU for watching!

[@user_16309]

At 2 weeks a bit acrid for my taste. At 3 weeks WOW, wonderful flavor, a creamy texture, it’s a must keep at hand always!

[@AshKickinBBQ]

Glad you enjoyed it!

[@SeanJohn127]

Thanks for the tip. Imma do this soon, and make some bomb ass mac n cheese

[@corywoolven2388]

Is that 2 weeks in the fridge or in the freezer?

[@user_16309]

@@corywoolven2388 fridge vacuum sealed.

[@scvff]

When you wrapped in butcher paper and put in the fridge, did your fridge smell of smoke? I have been wanting to do this, but afraid it will make the entire fridge and house smell like smoke.

[@AshKickinBBQ]

Briefly...yes. But it's a beautiful smell.

[@stevewoolery9083]

Do you leave it wrapped in the butcher paper when you vacuum seal it or remove it from the paper?

[@AshKickinBBQ]

Remove it

[@stevewoolery9083]

That’s what I did and thanks to you, it turned out great!

[@mikespears5857]

Have you tried Charcoal pellets for cold smoking cheese ? If so how was it ?

[@AshKickinBBQ]

I have not, I like to stick to milder woods

[@shawncaldwell593]

My wife bought me a smoke box on accident instead of a tube will it be ok to use?

[@AshKickinBBQ]

Yeah it should be okay

[@chkchkpap45]

No offence, but it doesnt look very smoked. As a beginner, is there a difference between pellet tube vs actual water soaked wood chip smoking? The vids ive watched on other cheese smoking made the cheese super dark.

[@AshKickinBBQ]

Well #1. Soaking wood chips isn’t advised. That’s steam, not smoke. #2. It’s dark because of dirty smoke, causing a more acrid tasting cheese that requires a longer wait time. Utilizing a pellet tube gives a milder smoke flavor that you can enjoy in less time. I’ve done it both ways and I 100% prefer smoke tubes

[@leelancaster1717]

@@AshKickinBBQ100 percent accurate! 👍🏻

[@jonathanmarshall9015]

How long do you smoke for?

[@AshKickinBBQ]

Said it in the video

[@novellahub]

Do you have a link for the butcher paper you used?

[@AshKickinBBQ]

Just added the link to the description my friend!

[@kylearnold422]

Ok what do you use if you don’t have the paper lol.

[@debbieh2535]

Can I use wood chips instead of pellets?

[@AshKickinBBQ]

Sure

[@denniswilliams3964]

Good job

[@andrewbowers8477]

So its been 2 weeks since I did this. I tried it today and it tasted like an ashtray. Any advice?

[@AshKickinBBQ]

Wrap it back up and give it another week or two. Might need longer depending on the kind of pellets you used and how saturated the smoke was.

[@andrewbowers8477]

I'll give it a try. Thanks.

[@andrewbowers8477]

@Jawan I have settled on 30 days. It hasn’t failed yet.

[@albransix]

Where do you get one of those tubes

[@AshKickinBBQ]

Linked in the description!

[@rbrown2895]

Thanks!!👍😎👍

[@AshKickinBBQ]

you're welcome!

[@tompuskarich2129]

once wrapped in butcher paper, where does cheese sit for 2 weeks....in frig, freezer, or just out

[@AshKickinBBQ]

Tom, butcher paper for 24 hours, then vac sealed. Did you watch the video? These instructions were given, along with storing it into the refrigerator….

[@MarkGarrison-g3m]

Do you vacuum seal in the butcher paper?

[@AshKickinBBQ]

No

[@stevewoolery9083]

Thanks. Just saw the answer above. I appreciate your videos.

[@stevenphelps1072]

Sucks to wait 2 weeks. Honestly I kinda like the fresh smoke fire taste.

[@AshKickinBBQ]

To each their own brother! I am not a fan of the acrid taste, lol!

[@gizmobuddy805]

Im-a give this a like

[@gizmobuddy805]

I won't lie, bud. I've been making 2 sticks of cheese this way once a week every week since I found this video. I have weekly rolling cheese in my fridge. Chef's kiss

[@JohnSaylock-ec4cd]

I wax mine.. easy to recycled the wax.

[@davehart9887]

I wrap it in cheese cloth to keep it moist. Don’t want it dried out.