Smoking cheese is a delicious way to add flavor and preserve your favorite cheeses. Pit boss smokers are popular choices for backyard barbecue, but can they be used to cold smoke cheese? The short answer is yes, absolutely! With some preparation and care, a pit boss smoker can infuse cheeses with that irresistible smoky flavor.
How Does Smoking Cheese Work?
The process of smoking cheese involves exposing the cheese to smoke at temperatures below 90°F. This is referred to as “cold smoking” because you are not cooking or melting the cheese. Instead, the smoke penetrates the cheese and infuses it with flavor and acts as a preservative.
Cheeses suitable for smoking have a lower moisture content, which allows them to absorb the smoke without getting soggy. Some examples include cheddar, gouda, mozzarella, provolone, swiss, and many aged hard cheeses. Soft fresh cheeses like cottage cheese or goat cheese do not smoke well.
The Smoking Process
Here is a basic overview of the cheese smoking process:
- Select a firm, aged cheese that is low in moisture.
- Cut the cheese into 1-2 inch chunks or blocks for even smoking.
- Dry the surface of the cheese at room temp for 1-2 hours before smoking.
- Set up your smoker to maintain a temp below 90°F.
- Place cheese directly on racks or use a pan with holes for airflow.
- Smoke the cheese for 2-6 hours, until desired flavor is reached.
- Remove and wrap smoked cheese in plastic wrap or vacuum seal.
- Store in the fridge for 1-4 weeks to allow smoke to permeate through the cheese.
The duration of smoking will depend on the intensity of smoke flavor you want. Cheese can be eaten immediately after smoking, but is best after aging. The aging process allows the smoky flavor to fully develop.
Can You Use a Pit Boss Smoker for Cheese?
Pit boss makes a line of versatile electric, gas, and pellet smokers that can be used to smoke cheese. The key factors are temperature control and achieving a cold smoking environment.
Here are some tips for using a pit boss smoker for cheese:
Temperature Control
– Maintain temperatures under 90°F inside the smoker. This prevents melting or cooking the cheese.
– Pellet grills like the Pit Boss Pro Series have a smoke setting that keeps temps low.
– Use a digital thermometer to monitor temp and make adjustments.
– Only smoke for a few hours at a time to prevent overheating.
Achieve Proper Airflow
– Keep the drain on the bottom of the smoker open to allow air circulation.
– Avoid placing too much cheese directly on racks, space it out for airflow.
– Try using a smoker box or tube to hold the smoke wood separate from the cheese.
– Soak your smoking wood chips/pellets to lower combustion temperatures.
Use a Water Pan
– A water pan placed above the smoke box can act as a barrier to direct heat.
– The water absorbs heat and helps regulate temperatures.
– Change out the water if it gets too warm. Use ice water to keep temps down.
Find the Right Smoker Location
– Try keeping your smoker out of direct sunlight to prevent additional heat.
– Shelter from wind allows you to retain maximum smoke flavor.
– Ambient temperature will influence the internal temp of the smoker, avoid very hot days.
Watch the Vents
– Adjusting the vents can control oxygen flow and temperature.
– Allow for some airflow, but limit it to keep the temp low.
– Close vents partially if the internal temp creeps up.
Best Cheeses to Smoke in a Pit Boss
The smoke flavor pairs well with aged cheeses. Aim for varieties that are lower in moisture. Here are some top choices:
Cheddar
Cheddar is one of the most popular for smoking. Go for a sharp cheddar that is naturally lower in moisture. The intense flavor stands up well to the smokiness.
Gouda
Gouda is a Dutch cheese that takes on smoke beautifully. The buttery sweetness gets an added layer of richness from time in the smoker.
Mozzarella
Low-moisture mozzarella holds its shape nicely during smoking. Ovoline mozzarella is a good choice. The smoky flavor takes this cheese to the next level.
Provolone
Aged provolone is perfect for smoking. It has a firm texture and bold flavor that complements the smoky notes.
Swiss
The nutty, slightly sweet flavor of Swiss cheese pairs wonderfully with smoke. Try Emmental, Gruyere, or other Swiss varieties.
Parmesan
Hard Italian cheeses like parmesan have low moisture and a richness that stands up to smoking. Grating smoked parmesan over pasta is out of this world.
Pecorino
Pecorino Romano is a great choice because of its salty, savory quality. A little smoke takes this cheese to new heights of umami.
Aged Jacks
Aged Monterey Jack or pepper jack cheeses work quite well. Their firm texture and tang hold up to the smoking process.
Tips for Smoking Cheese in a Pit Boss
Follow these tips when using your Pit Boss smoker for cheese:
- Cut cheese into smaller pieces for faster, more even smoking.
- Let cheese sit out for 1-2 hours to dry out the surface before smoking.
- Use a digital thermometer and check temps often, adjust as needed.
- Soak wood chips/pellets in water for 30 min to limit heat output.
- Change out ice water in water pan regularly to cool smoke chamber.
- Start with shorter smoke times around 2 hours and add more as needed.
- Wait 1-4 weeks after smoking for full flavor development.
- Vacuum seal smoked cheese for longer storage.
Recommended Smoking Woods
The choice of wood used for smoking imparts different flavor notes. Fruit woods are popular for cheese due to their milder aromas. Here are some top wood options:
Apple
Apple wood lends a sweet, fruity smoke that complements most cheeses. Especially nice with cheddar or gouda.
Cherry
Cherry wood has a slightly sweeter note than apple. Works well with aged cheeses like parmesan or pecorino.
Maple
Maple wood brings a subtle smoky-sweetness. Delicious with swiss and aged jack cheese.
Alder
Alder has a delicate flavor that pairs nicely with mozzarella or provolone without overpowering.
Peach
Like apple wood, peach provides a nice fruit smoke aroma. Tasty with cheddar and Monterey jack.
Pecan
Pecan wood has a nuttier, richer flavor. Complements smoked gouda and swiss cheeses.
Storing Smoked Cheese
Proper storage is key for keeping your smoked cheese fresh and flavorful:
- Allow cheese to rest 1-4 weeks after smoking for best results.
- Wrap tightly in plastic wrap or vacuum seal smoked cheese.
- Refrigerate smoked cheese for up to 2 months.
- Freeze for longer storage up to 6 months.
- Label cheese with smoking date and wood type.
- Use within 2 weeks of opening the seal.
The aging process allows the smoke to permeate through the entire block of cheese. Keep air out by wrapping tightly or vacuum sealing. Freezing stops the aging process to preserve quality. Thaw in the fridge before serving.
Serving Smoked Cheese
Here are some delicious ways to enjoy smoked cheese:
- Slice and serve with charcuterie, crackers, bread, and wine.
- Make smoked mac and cheese with aged cheddar.
- Add smoked gouda to sandwiches, burgers, and wraps.
- Make a smoked mozzarella and tomato salad.
- Grate smoked parmesan or pecorino over pasta.
- Sauté veggies and melt smoked swiss for incredible flavor.
- Blend smoked cheese into dips, soups, sauces, and more.
The possibilities are endless! Smoked cheese elevates any dish. Try mixing different smoked cheese varieties for a cheese board. Smoked cheese also makes amazing gifts.
Common Problems When Smoking Cheese
It may take some trial and error to master cheese smoking. Here are some potential issues and how to avoid them:
Cheese Melts
If the cheese starts melting, the temperature is too high. Open vents to lower temp and switch to ice water in pan. Use less smoke wood next time.
Bitter or Acrid Flavor
This can happen if smoke is too heavy. Use milder woods like apple or pecan. Shorten smoke time and monitor color.
No Smoke Flavor
Let the cheese age 1-4 weeks after smoking to allow flavor to build. Check seals on smoker for leaks. Add more smoke time in 15 minute increments.
Mold Growth
Prevent mold by drying cheese before smoking, tightly wrapping after, and monitoring humidity in storage. Discard moldy portions.
Hard or Cracked Cheese
If the cheese dries out, the smoke time was too long or temperatures fluctuated. Maintain an even temp and monitor cheese closely during smoking.
Safety Tips
Smoked cheese is safe when basic food handling guidelines are followed:
- Always start with quality cheese from a trusted source.
- Refrigerate smoked cheese promptly after smoking.
- Monitor cheese and discard any moldy portions.
- Freeze for longer storage periods.
- Thaw frozen cheese slowly in the refrigerator.
- Follow suggested storage times – 2 months refrigerated or 6 months frozen.
As long as smoked cheese is stored properly and mold free, it is safe to eat. Use clean equipment and wash hands thoroughly when handling cheese. Enjoy your smoked cheese within recommended time frames for best quality and safety.
Conclusion
Smoking cheese at home might sound intimidating, but pit boss smokers can absolutely be used to make incredible smoked cheese. With proper temperature control and monitoring, you can easily infuse cheeses with delicious smoky flavor. Cheddar, gouda, and swiss are especially delicious smoked options. Follow the cold smoking guidelines and store smoked cheese properly for safety. Incorporate smoked cheese into recipes or enjoy with wine and charcuterie. Smoked cheese makes a fantastic homemade gift, too! With a little practice, you can become a master at smoking cheese with your pit boss.