How To Smoke Cheese On A Pit Boss: A Comprehensive Guide

Smoking cheese on a pellet grill is a great way to add a delicious smoky flavor to your favorite cheeses. Whether you want to make a cheese board, a grilled cheese sandwich, or a cheesy dip, smoked cheese will elevate your dishes to a whole new level.

But how do you smoke cheese on a pit boss without melting it? And what are the best tips and tricks for getting the perfect results every time?

In this guide, we’ll walk you through the steps to smoke cheese on a Pit Boss, ensuring you get the perfect smoky flavor every time. So, let’s get back to the drawing board and learn the ins and outs of smoking cheese.

What You Need to Smoke Cheese on a Pit Boss

To smoke cheese on a pit boss, you will need the following equipment and ingredients:

A pit boss pellet grill or smoker: Pit Boss is a reputable brand that offers high-quality and versatile grills and smokers. You can use any model of a pit boss, but I recommend the Pit Boss Vertical Smoker or the electric vertical smoker for smoking cheese, as they have more space and better temperature control.

A cold smoking attachment or a separate smoker: Cold smoking is the process of smoking food at low temperatures (below 90 degrees Fahrenheit) to preserve and flavor it without cooking it. Since cheese melts at higher temperatures, you will need to use a cold-smoking attachment for your pit boss or a separate smoker that produces cold smoke. You can find these attachments online or at your local hardware store.

Wood pellets: Wood pellets are the fuel source for your pit boss, and they also provide a smoky flavor to your cheese. You can choose from different types of wood pellets, such as apple, maple, cherry, hickory, oak, and others. The choice depends on your personal preference and the desired flavor profile of your cheese.

I suggest experimenting with mild flavors and trying different combinations to find your favorite. You can also use wood pellets made from food instead of those used for heating homes, as they are safer and more suitable for smoking cheese.

Cheese: You can use any type of cheese you like, but some cheeses are better suited for smoking than others. Generally, hard and semi-hard cheeses work best, as they have less moisture and can withstand the heat better.

Some examples of cheeses that are good for smoking are mozzarella, cheddar, American, Monterey Jack, Gouda, Brie, Swiss, Gruyere, and others. You can also use flavored cheeses or add your own seasonings to enhance the taste.

A cheese slicer or knife: You will need to slice your cheese into thin pieces before smoking it, as this will allow the smoke to penetrate better and create a more even flavor. You can use a cheese slicer or a sharp knife to cut your cheese into slices that are about 1/4 inch thick.

A baking sheet or rack: You will need to place your cheese slices on a baking sheet or rack before putting them in the smoker. This will prevent the cheese from sticking to the grill grates and make it easier to flip them halfway through the smoking process.

Parchment paper or untreated butcher paper: You will need to wrap your cheese in parchment paper or untreated butcher paper after smoking it, as this will protect it from harmful substances that may form during grilling and keep it moist and flavorful. You can also use vacuum seal bags if you have them.

How to Smoke Cheese on a Pit Boss

Once you have all the equipment and ingredients ready, you can follow these simple steps to smoke cheese on a pit boss:

Preheat your pit boss to the lowest setting possible (below 90 degrees Fahrenheit). You want to keep the temperature low to prevent the cheese from melting and losing its shape. If you are using a cold smoking attachment or a separate smoker, make sure it is connected properly and producing cold smoke.
Slice your cheese into thin pieces (about 1/4 inch thick) using a cheese slicer or knife. You can also cut your cheese into smaller chunks if you prefer.
Place your cheese slices on a baking sheet or rack in a single layer, leaving some space between them for air circulation.
Put your cheese in the smoker and close the lid. Smoke your cheese for 2-3 hours, flipping it halfway through the process. The exact smoking time depends on the type and size of your cheese, as well as your personal preference for smokiness. You can check the color and texture of your cheese periodically to see if it is done to your liking.
Remove your cheese from the smoker and let it cool slightly on the baking sheet or rack.
Wrap your cheese in parchment paper or untreated butcher paper and store it in the refrigerator for 24-48 hours before consuming it. This will allow the smoke flavor to mellow out and distribute evenly throughout the cheese. You can also vacuum seal your cheese and store it in the refrigerator for up to a year or in the freezer for longer.
Enjoy your smoked cheese on its own or use it in your favorite recipes.

Smoking Cheese Tips and Tricks

Here are some tips and tricks to help you smoke cheese on a pit boss like a pro:

Use indirect heat: You want to avoid exposing your cheese to direct heat, as this will cause it to melt and drip. Place your cheese on the opposite side of the heat source or use a heat deflector to create a barrier between the cheese and the fire.

Keep the smoker cool: You want to maintain a temperature below 90 degrees Fahrenheit to prevent the cheese from melting. Consider the external temperature, avoid direct sun, and choose a cooler day if possible. You can also use ice trays or frozen water bottles to lower the temperature inside the smoker.

Turn the cheese every 15 minutes: Rotate your cheese every 15 minutes to ensure even smoking and prevent one side from getting too dark or dry. You can also flip your cheese halfway through the smoking process to expose both sides to the smoke.

Maintain a consistent temperature: Avoid fluctuations in temperature, as this will affect the quality and flavor of your cheese. Use a thermometer to monitor the temperature inside the smoker and adjust the vents or add more wood pellets as needed.

Balance the heat source and the smoke generator: You want to create enough smoke to flavor your cheese, but not too much that it becomes bitter or overpowering. You also want to avoid creating too much heat that will melt your cheese. Find the right balance between the heat source and the smoke generator by adjusting the settings and experimenting with different combinations.

Avoid grilling cheese directly: Grilling cheese at high heat and smoke levels can produce cancer-causing substances, so avoid placing your cheese directly on the grill grates or over the fire. Use a baking sheet or rack instead, and wrap your cheese in parchment paper or untreated butcher paper after smoking it.

Let the cheese rest in the refrigerator for a few days after smoking it: Give some time to your cheese cool down and let the smoke flavor settle in. Store your cheese in the refrigerator for 24-48 hours before eating it or vacuum seal it for longer storage.

Conclusion

Smoking cheese on a pit boss is a fun and easy way to add a delicious smoky flavor to your favorite cheeses. By following these steps and tips, you can smoke cheese on a pit boss like a pro and enjoy it on its own or in your favorite dishes.

I hope you found this article helpful and informative. If you have any questions or comments, please feel free to leave them below. And if you liked this article, please share it with your friends and family.

Thank you for reading and happy smoking! 😊