Smoked Cheese


Select a good quality cheese.
Better quality cheese seems to taste better smoked.
Cut cheese into 1
to11/2” cubes.
Place cheese in a BBQueCan inside smoker or grill.
Smoke for 2
1⁄2 hours or until desired color and flavor are achieved using the Simple Smoke.
Vac-u-seal or use stretch wrap for storage.
It’s very important to maintain the temperature inside your smoker or grill under 90
° to keep the cheese from melting.
The smoke flavor will mellow with time.
Careful not to over smoke, as this can cause a bitter flavor.
I prefer using Apple wood for smoking cheese. A strong wood like
Hickory can be used, but
do not over smoke.