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cheese smoking on a masterbuilt electric smoker

Smoked Cheese in a Masterbuilt Electric Smoker

Learn how to smoke great cheese in a Masterbuilt electric smoker.
5 from 1 vote
Prep Time 15 mins
Cook Time 3 hrs
Mellow Time 14 d
Total Time 14 d 3 hrs 15 mins
Course Appetizer, Cheese, Side Dish
Cuisine American, Australian, French, Greek, Irish, Italian, Mediterranean, Smoked
Servings 12
Calories 250 kcal


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


  • 2 lbs Cheese to Smoke preferably Houli, gouda, or cheddar
  • 1 Bag of Wood Chips
  • Lots of Ice


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.
    loading wood chips in an electric smoker
  • 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.
  • 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 ice tray in a masterbuilt electric smoker

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.
    smoked cheese sitting on an ice tray in a masterbuilt electric smoker
  • 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
  • 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.
    vacuum sealing master built smoker cold smoked cheese
  • 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!



Video courtesy of J.P. BBQ
Keyword cold smoking, electric smoker, Masterbuilt, Smoked cheese, smoked gouda, smokers