Produces smoke for up to 4 hours in the 12" position and 6 hours in the 18" position during Cold Smoking or while supplementing smoke @ 225°+ in your Gas grill or Pellet Grill smoker. 3LB bag of our Premium Perfect Mix pellets included!
Try cold smoking saltines.... Only takes about 5-10 minutes but then I add them to soups and salads for a smokey kick!
Or cold smoke a steak for 30 minutes before putting on grill!
My favorite is ASIAGO.
Select a good quality cheese. Better quality cheese seems to taste better smoked.
Cut cheese into 2” thick slices. Place cheese on rack inside smoker or grill.
Smoke for 1.5 hours or until desired color and flavor are achieved.
IMPORTANT: Play with this due to the flavor you may or may not like!
Vac seal or use stretch wrap for storage.
It’s very important to maintain the temperature inside your smoker or grill
under 90° to keep the cheese from melting. The smoke flavor will mellow with time.
Careful not to over smoke, as this can cause a bitter flavor.
We prefer using our Perfect Mix pellets for smoking cheese. A strong wood like
Hickory can be used, but do not over-smoke.
Place your cheese on cookie cooling racks.