How To Smoke Cheese On The Grill [Tube Smoker]

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It turns out that smoking cheese is a lot easier than I thought it'd be!
Tube Smoker: amzn.to/3Y3tQoA (Amazon)
Bear Mountain Smoking Pellets: amzn.to/40gj14q (Amazon)
Vacuum Sealer: amzn.to/3KG4N5R (Amazon)
Wevac Vacuum Sealer Bags: amzn.to/3TRjd7a (Amazon)
Read my blog: jennifermurch.com/
Recipes: jennifermurch.com/recipe-index
Email me: jennifer@jennifermurch.com
CHAPTERS
00:00 Smoking Cheese
00:11 The Cheeses
00:27 Filling the tube with pellets
01:23 Lighting the smoker
03:04 Smoking the cheeses
03:14 The wood pellets
04:38 Vac-packing and aging
05:14 Tasting!
06:00 São Jorge
06:10 Jarlsberg-Style
06:32 Pepper Jack
07:00 Different woods = different smokes
07:34 Ways to Use Smoked Cheeses
Disclaimer: This video may contain affiliate links, which means that if you click on one of the product links, I'll receive a small commission.

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Опубликовано:

31 июл 2024

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Комментарии : 23

@martincopeland556 Год назад

Definitely going to be trying that thanks

@dawnhoover2726 Год назад

Will be trying

@FromagerUrbain Год назад

Hi Jennifer! Wow I discovered your channel with you post 😍I have a lot of videos to watch! I've never smoked cheese before, I'll add that to my list! Thanks for the great infos 👍

@derekterrell934 4 месяца назад

Excellent work! Meaning exactly that. From video to narrating, to product, outcome, etc. I just found your channel and it's a pleasure and torment lol. Will we ever have smell and taste tv? If you have the room, try placing the smoke tube underneath your grill grates. Thank you again and keep up the good work.

@jmilkslinger 4 месяца назад

Good suggestion about putting the tube UNDER the grill grates --- thank you!

@mike1261 Год назад

For those who do not have a smoke tube for pellets... You can use practically any smoker or grill to smoke cheese. Simply light 3 or 4 charcoal briquettes and place a chunk of wood, or soaked wood chips (not too wet though) on top of the lit charcoal. This will provide plenty of smoke with minimal heat. Just make sure it doesn't get took much oxygen which will cause the wood to burst into flames, so the cheese gets smoked without melting. If your grill or smoker provides too much oxygen, wrap the wood in a foil pouch, poke several small holes in the foil, and place the pouch on the lit charcoal. This will allow the wood to smoke without catching fire. If you do have a smoke tube, just use it in any smoker or grill as Jennifer explained.

@jmilkslinger Год назад

Excellent tips --- thank you!

@heidisnow Год назад

I'm giggling over you getting onto your son for filling tube over the cheese. I bought supplies to smoke cheese. And, today might be our last cold day for a while. I might get brave enough to try it.

@papasmurf9146 Год назад

I smoked a Gouda and a Cheddar. Making them into a mac 'n cheese was well worth the effort.

@jmilkslinger Год назад

Yessssss.

@rds333 8 месяцев назад

I always smoke my cheese for 5 hours, regardless of the variety or size. Flip once after 2 1/2 hours. Vacuum pack for 1 month. I sold out of gouda cheese within a week. I typically smoke 30 to 60 pieces of cheese at a time.

@jmilkslinger 8 месяцев назад

This is so helpful! I think I might try your method next. Much less worrying and fidding...

@NickClark-hq5ck 7 месяцев назад

I love how your son made him a whole meal to go...

@jmilkslinger 7 месяцев назад

😂

@jimjackson5544 Год назад

IS THAT YOU SON WHO YOU HAD LIGHT THE SMOKE?

@jmilkslinger Год назад

Yep!

@ExploreAmerica Год назад

I smoked cheese once. Not as effective as a banana peel.😊

@asugarholicslife Год назад

I'm shocked you can just pick up the cheese off the grill. I think this would be up my hubby's alley. He loves smoking things on the grill.

@jmilkslinger Год назад

They're not hot at all --- maybe 70 degrees or so. Tell your hubby to grab a hunk of cheese and get on it! Soooo yummy.

@asugarholicslife Год назад

@@jmilkslinger what do you think is the best to start with? We like brie but that's soft so I don't know if that would smoke like these you showed

@jmilkslinger Год назад

@@asugarholicslife Gouda's a classic. Cheddars are great, too. Mozzarella and provolone. I haven't tried brie, but I bet it'd work, as long as it's a cold day. Don't do it too long, though --- the cheese is so moist, the smoke will permeate it more quickly.

@asugarholicslife Год назад

@@jmilkslinger good to know! We'll grab some gouda also

@derekterrell934 4 месяца назад