How To Smoke Cheese On The Grill [Tube Smoker]

[@patriciasummers8881]

That younger son of yours is so cute and funny. Have him on more videos! It was nice that he assumed responsibility for the smoker thingy. So adorable. 🥰

[@FromagerUrbain]

Hi Jennifer! Wow I discovered your channel with you post 😍I have a lot of videos to watch! I've never smoked cheese before, I'll add that to my list! Thanks for the great infos 👍

[@martincopeland556]

Definitely going to be trying that thanks

[@dawnhoover2726]

Will be trying

[@derekterrell934]

Excellent work! Meaning exactly that. From video to narrating, to product, outcome, etc. I just found your channel and it's a pleasure and torment lol. Will we ever have smell and taste tv? If you have the room, try placing the smoke tube underneath your grill grates. Thank you again and keep up the good work.

[@jmilkslinger]

Good suggestion about putting the tube UNDER the grill grates --- thank you!

[@papasmurf9146]

I smoked a Gouda and a Cheddar. Making them into a mac 'n cheese was well worth the effort.

[@jmilkslinger]

Yessssss.

[@mike1261]

For those who do not have a smoke tube for pellets... You can use practically any smoker or grill to smoke cheese. Simply light 3 or 4 charcoal briquettes and place a chunk of wood, or soaked wood chips (not too wet though) on top of the lit charcoal. This will provide plenty of smoke with minimal heat. Just make sure it doesn't get took much oxygen which will cause the wood to burst into flames, so the cheese gets smoked without melting. If your grill or smoker provides too much oxygen, wrap the wood in a foil pouch, poke several small holes in the foil, and place the pouch on the lit charcoal. This will allow the wood to smoke without catching fire. If you do have a smoke tube, just use it in any smoker or grill as Jennifer explained.

[@jmilkslinger]

Excellent tips --- thank you!

[@rds333]

I always smoke my cheese for 5 hours, regardless of the variety or size. Flip once after 2 1/2 hours. Vacuum pack for 1 month. I sold out of gouda cheese within a week. I typically smoke 30 to 60 pieces of cheese at a time.

[@jmilkslinger]

This is so helpful! I think I might try your method next. Much less worrying and fidding...

[@heidisnow]

I'm giggling over you getting onto your son for filling tube over the cheese. I bought supplies to smoke cheese. And, today might be our last cold day for a while. I might get brave enough to try it.

[@NickClark-hq5ck]

I love how your son made him a whole meal to go...

[@jmilkslinger]

😂

[@asugarholicslife]

I'm shocked you can just pick up the cheese off the grill. I think this would be up my hubby's alley. He loves smoking things on the grill.

[@jmilkslinger]

They're not hot at all --- maybe 70 degrees or so. Tell your hubby to grab a hunk of cheese and get on it! Soooo yummy.

[@asugarholicslife]

@@jmilkslinger what do you think is the best to start with? We like brie but that's soft so I don't know if that would smoke like these you showed

[@jmilkslinger]

@@asugarholicslife Gouda's a classic. Cheddars are great, too. Mozzarella and provolone. I haven't tried brie, but I bet it'd work, as long as it's a cold day. Don't do it too long, though --- the cheese is so moist, the smoke will permeate it more quickly.

[@asugarholicslife]

@@jmilkslinger good to know! We'll grab some gouda also

[@derekterrell934]

Excellent work! Meaning exactly that. From video to narrating, to product, outcome, etc. I just found your channel and it's a pleasure and torment lol. Will we ever have smell and taste tv? If you have the room, try placing the smoke tube underneath your grill grates. Thank you again and keep up the good work.

[@ExploreAmerica]

I smoked cheese once. Not as effective as a banana peel.😊