Place your cheese on a metal cooling rack and place on your smoker or grill to one side. Fill your smoker tube with wood pellets of your choice. Place it vertically on a solid fireproof surface and light it with a torch or lighter until it's burning fairly well. Let it burn for 3 to 4 minutes.. Here are step-by-step instructions for cold smoking cheese: Prep the cheese by bringing it to room temperature. Take it out of the refrigerator at least 2 hours before smoking and wipe off any excess moisture. Light the smoking tube or cold smoke generator and place it in the smoker or grill.
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Place the cheese on a wire rack or a piece of foil. If using foil, poke some holes in it to allow the smoke to penetrate the cheese. Place the cheese in the smoker and smoke for 1-2 hours, depending on how strong you want the smoky flavor to be. Check the cheese regularly to make sure it's not melting.. How long you keep your cheese smoking depends on the intensity of flavor you are going for. The longer it smokes, the stronger the flavor. Step 4: Rotate Your Cheese. Flip and rotate your cheese every half hour or so to ensure an even smokiness. Step 5: Seal Your Cheese and Let Rest.
