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–+ servings
blocks of cheese smoking on the racks of a masterbuilt electric smoker with an ice pan below

Smoked Cheese in a Masterbuilt Electric Smoker

Mads Martigan
Learn how to smoke great cheese in a Masterbuilt electric smoker.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 3 hours
Mellow Time 14 days
Total Time 14 days 3 hours 15 minutes
Course Appetizer, Cheese, Side Dish
Cuisine American, Australian, French, Greek, Irish, Italian, Mediterranean, Smoked
Servings 24
Calories 154 kcal

Equipment

  • Masterbuilt Electric Smoker
  • Mesh Wire Rack
  • Several aluminum foil pans
  • BBQ Temperature Probe Thermometer
  • Parchment paper
  • Ziploc bags or a vacuum sealer.

Ingredients
  

  • 2 lbs Cheese to Smoke preferably cheddar, gouda, mozzarella, pepper jack, halloumi
  • 1 Bag of Wood Chips
  • Lots of Ice

Instructions
 

Prepare the Smoker and the Cheese

  • Choose a cold day or plan to smoke your cheese early in the morning in a shaded area to keep the smoker temperature down.
  • Fill your wood chip loader with your chosen smoking wood chips.
    a hand dropping wood chips into the Masterbuilt cold smoker attachment
  • Turn on the smoker, open the vents, and set it to smoke at its lowest possible temperature which on many Masterbuilt Electric Smokers is 100°F.
    smoke coming out the top vent of a masterbuilt electric smoker
  • Remove any wax paper or rind from the cheese to allow the smoke to penetrate it.
  • Once the smoker is producing smoke, fill the water tray with ice or ice water. Also place aluminum pans filled with ice on several of the shelves including the top shelf where you will smoke your cheese.
    an aluminum foil pan filled with ice

Smoke the Cheese

  • Place the mesh wire rack on top of the top pan of ice, wipe it with a little bit of cooking oil, and then place the cheese on top of the rack.
    blocks of cheese smoking on the racks of a masterbuilt electric smoker with an ice pan below
  • Place your temperature probe right next to the cheese.
  • Smoke your cheese for 1-3 hours, watching the temperature closely to make sure it does not rise above 90°F.
  • If the temperature rises too much, open the door to let some heat out, dump the water out of the aluminum pans and refill with more ice.

Let the Cheese Mellow

  • Once the cheese as smoked, remove it from the smoker and wrap it loosely in a cloth or parchment paper, allowing it to breathe, and place it in the refrigerator for 24-48 hours
    wrapping the blocks of cheese in parchment paper with two blocks wrapped and labeled
  • Then vacuum seal the cheese or place it tightly in some large ziplock bags with all the air squeezed out and put it back in the refrigerator for 2 weeks.
    a block of pepper jack cheese being vacuum sealed in a bag
  • Do not serve for 2 weeks as the smoky flavor needs time to mellow and permeate throughout the entirety of the cheese.
  • After 2 weeks, you can serve as is or use in any other dish you wish!
    six blocks of cheese vacuum sealed in bags and labeled with a sharpie

Video

Nutrition

Serving: 1ozCalories: 154kcalCarbohydrates: 1gProtein: 9gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 38mgSodium: 247mgPotassium: 29mgSugar: 0.1gVitamin A: 379IUCalcium: 267mgIron: 0.1mg
Keyword cold smoking, electric smoker, Masterbuilt, Smoked cheese, smoked gouda, smokers
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