Cold smoked some Extra Sharp White Cheddar, Extra Sharp Yellow Cheddar and Pepper Jack. Started off in my 18 inch Weber Kettle but eventually, the temp rose to 90F even with an ice tray. Moved to my 22 inch Weber Kettle and kept it a steady 75ish. Used applewood pellets and a 12 inch smoking tube. Kept then on for about 3 and a half hours. Let them rest uncovered in the fridge for a couple of hours then vacuum sealed and will leave them to mellow for 3 weeks.
by jeviestay
6 Comments
Inspiring
Love smoking cheese once the temps get low outside. I have some I smoked last year that I haven’t opened yet.
Nice! I let mine rest a couple weeks too and that patience seriously pays off.
Looks delicious! This reminds me I need to try doing this
My first shot I did a baby loaf of white cheddar and one of pepper jack, turned out excellent using the smoke tube + cherry chips. Planning another go with some more pepper jack and an extra sharp white cheddar!
What kind of charcoal are you using for this?