NOTE: Different cheeses will melt quicker than others, this is something to take in to consideration when smoking cheese. A harder cheese will hold up to the heat better.
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- cheddar cheese
- wood smoker
- mesquite, hickory or your favorite smoking wood
1The one in the picture got away from me and stayed on almost too long. Don't walk away!! If you are on your toes, you will remove it before it starts melting and you will have beautiful grill marks on it.
2I have found that cutting the cheese into 1 pound blocks works really well.
3Place cheese on rack of smoker and leave for about about 4-5 min, flip and another 5 min. If your smoking at 200° - 250° a hard cheese should stand up to the heat for this amount of time. Remove. It's that simple. The more smoke your smoker is producing, the smoker the flavor will be, and let me tell you, it is killer good!!!!