How to cold smoke cheese in a BBQ smoker

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by: wfiqartexclu
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Date: Mon, 14 Feb 2011 Time: 1:28 PM
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Cold smoking cheese is actually quite an simple procedure. Once you have learned the whole process and have thoroughly practiced it, by yourself, you won't ever feel like buying smoked cheese from the supermarket, anymore. Cold smoke cheese in a BBQ smoker has a distinct color, smell and flavor, which is hard to replace. Now, there isn't any need for you to eat ready made cold smoke cheese, which includes harmful chemicals and color elements.

The deadline for cold smoking cheese will depend upon what kind of cold smoke generator you're using. On an average, it's recommended to smoke the cheese for about a couple of hours. This will ensure that the cheese gain the right color and flavor. After the cheese is removed from the BBQ smoker, for best results, it's preferable to wrap the cheese in Clingfilm and then leave it to rest for more than a week, in the refrigerator. But, if it's impossible for you to leave the cheese for a week's time, make sure that you at least allow it to rest, for the night, before serving it.

First, to prepare cold smoke cheese, you have to buy higher quality dense cheese, preferably Cheddar. Then, you need cutting the cheese into square inch strips, so as to permit equal penetration of smoke inside the cheese.

The next step is to put the cheese strips on the BBQ smoker racks. When placing the strips, ensure that you allow little space, in-between every strip. This will likely allow the smoke to spread evenly, on all the sides. One very important thing which are required to keep in mind is to check your surrounding temperature, prior to cold smoking the cheese. If the surrounding temperature is just above 30?C then it is better not to try out cold smoking, because it will cause the cheese to melt.

The next step is to place the cold smoke generator, below the BBQ and ignite it. After lighting it, you have to close the smoker lid. Always keep in mind that when smoking cheese, you will need to ensure that the quantity of smoking going in need to be similar to the total amount of smoke coming out. This is because it demands minimal smoke to give taste to the cheese. The trapped smoke, present inside the smoker, will provides a "creosote like" taste to the cheese.

After cold smoking the cheese in BBQ smoker for a couple of hours, you have to remove the cheese strips and pat them dry. Then you have to wrap them in kitchen foil and leave inside the refrigerator, to rest. This will cause the flavor produced by the smoke to mellow.

For finest flavor and texture, it's highly recommended to use cherry, Hickory or apple wood for cold smoking cheese.

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