Cold Smoke Cheese Recipe | Weber Kettle | Weber Smokey Mountain | 37 Block of Cheese

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Cold smoking cheese is very easy to do.. It's a must try if your a cheese lover. Follow my recipe and I'll guarantee quality.
Joe's BBQ House "Hot Rub" recipe..
This recipe makes 2 lbs and fits perfect in a 33oz shaker
Put all ingredients in a bowl.. All measured in cups
Ingredients:
1 cup of Ground Cayenne Red Pepper
1/2 Paprika
1/2 Granulated Garlic
1/2 Coarse Black Ground Pepper
1/2 Turbinado Sugar (raw sugar)
1/2 Kosher Salt
1/4 Chili Powder
1/4 Onion Powder)
Mix all ingredients into a bowl and add to shaker. A funnel works great for this.
If mixing directly into the container then you'll need to hold back on any 2 ingredients. Shake the container well and add the remaining ingredients and shake again.
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My contact info:
Facebook.. Joseph Sanfratello
Website: www.joesbbqhouse.com
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Email.. joe@joesbbqhouse.com
Sweeetheat's info if your looking for some awesome tasting rubs and sauces
Sweeetheat info.
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Website: www.sweeetheat.com
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#coldssmoke #cheese #coldsmokecheese #weberkettle #wsm #Cold Smoke Cheese Recipe | Weber Kettle | Weber Smokey Mountain | 37 Block of Cheese #joesbbqhouse

Опубликовано:

4 окт 2024

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Комментарии : 126

@rekhaaggarwal5467 5 лет назад

Nice upload, lots of cheese

@BBQJOE 5 лет назад

Thank you.. Yes it's so good and easy to do. Thx

@CookingwithStephennJacklyn 5 лет назад

Great job in Smokin those cheeses. Well done. Thanks for sharing from Trinidad &Tobago.

@BBQJOE 5 лет назад

You're welcome.. Its super easy to do.. I'm sure my batch will double in the winter lol.

@meatcranium4280 5 лет назад

My wife hates smoke cheese, I love smoke cheese. I love smoking cheese. Lol

@BBQJOE 5 лет назад

You should do some for yourself.. It's so simple to do.. Your wife is missing out if she likes cheese.. This was my last batch for this season only cause it'll be averaging above 40F from here on out. You commented in my first cold smoke cheese video that this was something you never do but I promise if you follow my recipe you'll love it. Thanks for watching brother.

@MitchAndPhilip 5 лет назад

Great presentation!

@BBQJOE 5 лет назад

Thank you and Thanks for watching

@molcs 5 лет назад

Oh my that looks good!!

@BBQJOE 5 лет назад

Thank you and Thx for stopping by

@Vidhyakitchen 5 лет назад

Super video 👌 TFS ❤️

@BBQJOE 5 лет назад

Thank you and Thx for watching.

@smallmountiancrawler9709 2 года назад

Great idea. Thanks!

@BBQJOE 2 года назад

Your welcome.. Did you here about me from my NWI RC channel..? If so Awesome..!

@waeelelprins 5 лет назад

Yummm Yummmm

@BBQJOE 5 лет назад

Thank you and Thanks for watching.

@MummyandClyde 5 лет назад

you have a great set up there

@BBQJOE 5 лет назад

Thank you.. Hope to have it done soon lol

@jaysbrappingbbq842 5 лет назад

What's funny when I worked in the aero space industry 10 years ago I was making drone shells and now drones are everywhere man smoked cheddar cheese on a burger I'm going to try cold smoking some cheese keep up the good work joe

@BBQJOE 5 лет назад

I'm new to drones but now a days there pretty easy to fly with this GPS technology. If your going to follow my cheese recipe, just don't do it with outdoor temps of 45F.. Thanks for watching..

@jaysbrappingbbq842 5 лет назад

Joe's BBQ House technology is crazy now a day ..I might have trouble unless I do it in the nite I live in California

@GreenstreetRecyclingMan 5 лет назад

Hello stopping over from live to show some love for your great channel!

@BBQJOE 5 лет назад

Thank you.. I appreciate that.. Thx for watching

@My__.Comedy 5 лет назад

*مرحبا فيديو جيد🔔*

@CookingWithRexy 5 лет назад

OMCHEESEEEEEE!!! 🧀 WOW!!!!! That’s amazing. Very nice honey!!!! I would love a taste of EACH please!!! 👌🏻👌🏻👌🏻💗👩🏻‍🍳🦖

@BBQJOE 5 лет назад

Thank you Rexy..! Come on over and i can make that happen for ya. Its so good and super easy to make. Thx for stopping by..

@CookingWithRexy 5 лет назад

Joe's BBQ House I wish. Probably don’t live close. Lol. But I appreciate the offer! ☺️😉 Looks absolutely delish!!! 👩🏻‍🍳🦖💗

@TRtheCosmicGoddess 5 лет назад

I...LOVE..CHEESE. omg I would never get tired of it haha... so I definitely have to try this it looks pretty easy...AWESOME VIDEOO 💖💚💜💙💛🖤

@BBQJOE 5 лет назад

Thank you.. We love smoked cheese in this household.. Thx for stopping by

@tommielovette1684 5 лет назад

I came to the right channel I love ribs awesome cheese I like the kraft ones definitely my fave :)

@BBQJOE 5 лет назад

Thank you.. The Kraft cheese is my brothers. TFW

@tommielovette1684 5 лет назад

@@BBQJOE your very welcome my friend :)

@paulsq_ 5 лет назад

I should get one of those trays. Great job Joe

@BBQJOE 5 лет назад

I sware by the the maze.. Thx for watching...

@Thegrillingdude 5 лет назад

What a cool idea! Looks awesome

@BBQJOE 5 лет назад

Thank you and Thanks for stopping by.

@THEREALSHOWBBQ 5 лет назад

Great video bro. Smoking cheese is something I have always wanted to do. You have inspired me. :)

@BBQJOE 5 лет назад

It's so easy to do.. I did tons of research on how to and I came up with this. I hated the toothpick idea in my first cheese vid so I figured take a picture lol.. Work smarter not harder. Thx for watching

@drillsgtlangdon 4 года назад

Really digging the Maze system! Definitely going to give it a whirl on my next cold smoke. Brilliant!

@BBQJOE 4 года назад

Thank you Harry.. It's definitely the easiest cold smoking procedure with this maze.. It build no heat an is definitely worth every penny..

@NataliyaJordan 5 лет назад

great idea with the photos!! this way you can compare all the cheeses together ) I wish I could buy a drone like this. but it is illegal over here !!! thank you for the awesome tutorial 🤗 God bless 🌻

@BBQJOE 5 лет назад

Thank you.. I had to come up with something to organize without having to use toothpicks like in my last cheese video. And figured this would be the best way.. Drones are a lot fun and sorry there illegal I'm your area. Thx for stopping by..

@DadIncredible 5 лет назад

Great job again! Looks awesome Joe

@BBQJOE 5 лет назад

Thanks You.. We love smoked cheese here in this household Thx for watching brother.

@chihgts1 5 лет назад

Great video Joe! Thanks for hooking me up. This cheese came out perfect!🔥🔥🔥

@BBQJOE 5 лет назад

You're welcome brother.. Hit me up next season and we'll do it again. Thx for stopping by.

@shovelhead8 5 лет назад

Looked good. Those smoker boxes work great. Thank you for the video, Joe

@BBQJOE 5 лет назад

No problem at all.. I think they produce the right amount of smoke. Thanks for watching.

@Just8Ate 5 лет назад

OMG... i want to try them cheese... and your drone is so cool ... loving the drone footage too ... you got some organizational skills with them cheese man... awesome 8)

@BBQJOE 5 лет назад

We love smoked cheese under this roof.. Its so easy to do and tastes great. Thx

@nitte44 5 лет назад

ooh wow so many good looking cheese , i love your content

@BBQJOE 5 лет назад

Thank you.. Yes as you can see we love smoked cheese in the house.. lol

@nitte44 5 лет назад

@@BBQJOE I love it

@marquita83 5 лет назад

new friend here wow thats a lot of cheese, wow and smoking cheeses cool, cool video looking forward to more of your videos thank you for sharing!

@BBQJOE 5 лет назад

Thank you.. It's so easy to do and tastes great. I'll go check out your channel here soon. TFW

@atbernshouse9432 5 лет назад

Yes I love smoked cheese this is awesome to watch thank you for sharing, coming over from Carter eats 💜🤗

@BBQJOE 5 лет назад

It's so easy to do and the results are awesome.. Lmk if you try my recipe.. TFW

@atbernshouse9432 5 лет назад

I absolutely will I’m actually gonna see if I can get my mom to do it with me , thank you 😊

@BBQJOE 5 лет назад

If you have any questions just let me know. Thx

@atbernshouse9432 5 лет назад

Okay I will

@LassesFoodAndBarbecue 5 лет назад

Excellent use of the 5 rack system :) I smoked some 2 weeks ago tomorrow and will not withstand waiting any longer tomorrow i am sure :)

@BBQJOE 5 лет назад

Thank you.. The family and I was hooked the first time I made it. The waiting period is a struggle lol.. Thx for watching.

@PMPBBQ 5 лет назад

Never tried cold smoking cheese. after seeing how these turned out, I think this is something I'm gonna have to try. Great video and and recipe. Just got my DJI drone and learning how to operate it. So far two crashes. 😀

@BBQJOE 5 лет назад

Thank you.. Its so easy and you don't have to do multiple blocks like I do lol.. When I first got this drone I chopped 3 blades within 5 battery cycle at hovering speeds cause I turned the wrong way. That's when I bought the DJI full cage.. Thx for watching

@TrueBlueYou 3 года назад

I knew a girl who didn’t like pizza. Can you just imagine?

@BBQJOE 3 года назад

lol..

@thegrumpyolgringo 5 лет назад

So is your channel changing it's name to " Joe's Cheese House?" 😎. Brilliant, I do mean brilliant, the way you kept the cheeses organized, loved the photos idea. Not only to help remember the cheese order, but to identify the cheeses once you package them. I like both the voice over and the on camera presentations. Depends on the project. Nicely Done. Thanks for sharing. 😎.

@BBQJOE 5 лет назад

Thank you lol.. I had to come up with a easier way to do it since this batch was tripled. This will the last batch till next season. I appreciate you watching this entire video. Thx for the input.. Have a great day.

@cookingwithcad6382 5 лет назад

This is a fantastic how to… Thank you for sharing your method. 37 blocks? That’s a ton of cheese but it all looks so good. And shame on Tanner! I need to try cold smoking cheese as I have never done it and this is a fantastic step-by-step. Thanks again for sharing.

@BBQJOE 5 лет назад

It so easy to do with amazing results. Lol on Tanner.. Poor girl needs to learn to love cheese. She's a good kid.. 10 of those blocks was for my brother and 2 for friend at work. I'm sure this batch will double next season.

@cookingwithcad6382 5 лет назад

What temp did you run the Kettle at?

@BBQJOE 5 лет назад

@@cookingwithcad6382 0 degrees.. Imo you don't want any heat. Heat will release oils from the cheese and dry it out. That why I'm only doing it in 45F down to freezing temps.

@cookingwithcad6382 5 лет назад

That’s what I figured but was just wondering if you knew what it was running at. I know it was probably below 100 or close to it. I have missed the Window for doing this in North Texas.

@BBQJOE 5 лет назад

The temp gauge never move and I didn't put a thermo prob in either. Next time I will.

@KennySchmaling 5 лет назад

I've found, that when I smoke cheese on my kettle, I have to put a pan of ice between my pellet tray and the cheese. If I don't use ice, I experience a bit of melting. Great looking end product!!!

@BBQJOE 5 лет назад

If you have to use ice then the outside temps are to high.. Or your whatever heat source your using is too hot.. The key to smoking cheese is no heat at all. Just smoke.. Follow my recipe and I guarantee quality. Thx for watching..

@PicklesBBQandCooking 5 лет назад

Go big or go home hah, that's a whole lot of amazing smoked cheese Joe! Love the photo idea and man can't wait to see the drone footage. Very cool!

@BBQJOE 5 лет назад

Thank you.. Can you tell we love cheese lol.. I gotta get better at flying this thing.. I found out they don't like tree branches lol. Thanks for watching

@PicklesBBQandCooking 5 лет назад

Joe's BBQ House Hah kinda might have lost one in a tree once. :)

@BBQJOE 5 лет назад

@@PicklesBBQandCooking lol..

@FiregoddessSekhmet 5 лет назад

Blessings luv 🥰🥰

@TheColonelJJ 5 лет назад

The voice over reminds me of Chef John. He uses the voice over because he wants the 'cook' to be the star.

@BBQJOE 5 лет назад

I like to use voice overs cause of the sound quality.. I can't stand the audio from those lav mics but 80% of my subscribers would like to see me facing the camera. I think this video was my last voice over.. It'll just a depend on what's going on.. Thx for watching..

@issombeituni 5 лет назад

Send you drone over to me with some cheese please lol. I was planning on doing this soon before it gets too warm out

@BBQJOE 5 лет назад

Lol that would be cool.. It might be to warm during the day bit keep an eye out on the weather. I'm going to wait till next season. Thx for watching.

@rootboycooks 5 лет назад

Longest two weeks of my life, but so worth it! Rock On Joe! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-iXASLINqESE.html

@BBQJOE 5 лет назад

lol.. I'm checking out your video now.. Thx for watching

@pepsiman9812 3 года назад

You in Arkansas?? Saw Lowell when you checked the weather and that’s close to my neck of the woods 🙂

@BBQJOE 3 года назад

It's Lowell Indiana about 1hr South of Chicago.. I love Arkansas though..! Had family out there for years near Little Rock.. Now most of my fam is is near Nashville TN..

@johnknapp6328 5 лет назад

Great Video Joe I was curios how the cheese in the kettle would make out, I watched a video the other day he used amazen tube, those might burn hotter than the trays and he melted some of his product. I have never seen those trays before. Then I curios what are we printing with those looked like laminated sheets. Very proffesional. What is safe ambient temp I have seen ice used. Packaging was just like the store.

@BBQJOE 5 лет назад

I've never tried the tube cause in all the vids I've seen gets to hot and forms thick smoke. The Maze has very little heat and smokes perfectly imo. In my tests anything over 45F will be to hot for a 4hr smoke.. If you have to play with ice trays/pan then it's to hot to smoke. The oils will release from the cheese and will dry it out. I just go with what works me and the people that has tried it. My recipe will give you a light smoke flavor that won't take away from the cheese flavor. Thx for watching..

@renealvarado5636 5 лет назад

Looks good bro, going to try it on my Jim Bowie gmg amazing tube 12 in this weekend keep up the good work tho🤘

@BBQJOE 5 лет назад

Thank you.. Let me know how it turns out for you. Thanks for watching.

@gtsbarbecueandcuisine4837 5 лет назад

Thanks much for this Joe.......I just got my amazin smoke tube the other day and am planning to do some cheese this weekend on my wsm. Mine is not modified but I'm not planning on doing that much. I was wondering how to set the vents and for how long so this vid was extremely helpful!

@BBQJOE 5 лет назад

Thank you.. Keep all your vents wide open at all times. Place the tube in or on the fire ring and place the cheese on the top rack. Don't forget to flip your cheese over at the 2 hr. mark. I Don't recommend smoking cheese with outdoor temp of 45F. You don't want to build any heat at all. Also keep the cheese cold. From fridge to wsm.. Other then that 4 hrs will do the trick. Very easy to do.

@gtsbarbecueandcuisine4837 5 лет назад

I wonder if Ice water in the water bowl would help?

@BBQJOE 5 лет назад

@@gtsbarbecueandcuisine4837 I don't think its necessary to have a water bowl with water. I've never tried it but if you do let me know how that worked out.

@tom8181 4 года назад

Im doin a smaller batch first time right now the mild ched is sweating I cant wait to do some mozzarella for home made pizza My question is what other kinds of wood do you like for what and do you mix them sometimes? Can you show us how to make teriyaki jerky?

@BBQJOE 4 года назад

Join my facebook group Joe's BBQ House and you'll see some _behind the scenes action before I publish the video_.. Like I said in my previous cold smoke videos it needs to be 40F outdoor temps or colder and you don't want any heat building in the chamber at all.. Hopefully it not the oils in the cheese sweating out cause it could make it dry when it's done.. You can also PM me on FB Joseph Sanfratello anytime or join the group to ask the questions.. I only use apple pellets cause it has more of a mild flavor and doesn't overpower the flavor of the cheese.. When I'm smoking meats in my pits I use Oak, Cherry or both mixed..

@LifeLessonsWithSheila 5 лет назад

Hey sweets!!! MMMM cheese and bbq

@BBQJOE 5 лет назад

Thank you.. Yes we love cheese in this household.. Awesome live stream you had last night.. Thx for stopping by

@LifeLessonsWithSheila 5 лет назад

@@BBQJOE It was tons of fun! :) And who doesn't love cheese?!

@stephanieyeminez89 5 лет назад

Hi joe so cool. How's it going? Wanted to hello.

@BBQJOE 5 лет назад

What's up brother.. Haven't heard from you in a while.. So far I'm doing ok.. Thx for stopping by.

@adobotestkitchen1928 5 лет назад

I need to try this soon. Thanks for sharing! BTW, how do you get your grills so shiny?

@BBQJOE 5 лет назад

I use Dawn dish soap on all paint and Bar Keeper Friend on all the stainless.. I also keep a cover on all my cookers. Thx for stopping by.

@SDSBBQs 5 лет назад

Well done Sir! The OCD in me wants to recommend you wear gloves when handling the cheese as the oils from your hands can accelerate mold growth.

@BBQJOE 5 лет назад

Caught red handed without wearing gloves.. 98% of the time you'll see me wearing gloves.. You would know that from my videos lol.. I'll be sure to keep this in mind. Thx for watching..

@SDSBBQs 5 лет назад

@@BBQJOE LOL... I'll keep an eye out

@BBQJOE 5 лет назад

@@SDSBBQs I totally spaced it.. I'm always on top of keeping my work space sanitary but your right.. When I get home I'll put it in the description.. Thx for the reminder..

@phatrides222000 3 года назад

why print? just tape the packaging on.

@BBQJOE 3 года назад

That what I do know.. It's definitely easier.. I thought I had a video on that. Thanks

@elisamo2976 4 года назад

Are you suppose to put the hot rub on the cheese?

@BBQJOE 4 года назад

I don't see how it would stick or I would try it.. The cheese will release oils at higher temps and would add a dusting then.. I like to keep the oils in the cheese myself. Hope this helps and thanks for watching..

@elisamo2976 4 года назад

Oh so the rub is for meat. Ok gotcha

@BBQJOE 4 года назад

Yes.. Now I have homemade hot powders I think may work and will have to try it out next time I do this. I would probably dust some on the top right before vacuum sealing.

@tom8181 4 года назад

why do we have to wait 2 weeks?

@BBQJOE 4 года назад

Hello Tom.. For some reason smoked cheese has a and can taste like an ashtray if eating right away.. Allowing the cheese to rest for at least 2 weeks or more makes all the diff. in the world.. I'm actually filming a cold smoking cheese video today and will try to publish it tomorrow.. Thanks for watching..

@tom8181 4 года назад

@@BBQJOE thank you

@d.a.berryoutdoors 5 лет назад

Great video! I love smoking cheese. Great channel! I’m a new subscriber and saw you subscribed to mine. Thank you!

@BBQJOE 5 лет назад

You're welcome.. You have a great channel and will be following it. Thx for watching..

@nortiusraskalius1 4 года назад

Photocopy then photo......

@uncledickie 5 лет назад

Joe, I love that set up! I need a maze, curious to know what temperature are you cold smoking at? The reason I as is because I want to cold smoke some salmon and I've heard temps around 80-90 are ideal. Thanks for sharing this video sir.

@BBQJOE 5 лет назад

Sorry brother I can't help you with the Salmon but when cold smoking cheese there's no temps at all.. That's why I recommend the maze and don't recommend any outdoor temps above 45F. Thanks for watching

@uncledickie 5 лет назад

We are still in the 30's and 40's at night so I need to get a maze real quick and do me some cheese! Thanks.

@BBQJOE 5 лет назад

Just keep in mind you don't want pit temp at all.. Just straight smoke if using my recipe.