Cold Smoking Cheese: Elevate Your BBQ Game with Smoke Wagon Style

Cold smoking cheese is one of those pitmaster secrets that turns everyday ingredients into gourmet magic. It’s not about melting — it’s about infusing rich, smoky flavor while keeping the texture intact. Whether you're prepping a charcuterie board for game day or crafting homemade gifts, cold-smoked cheese is a bold move with big payoff. Anything can be cold smokes. I have done butter, salt, coffee, chocolate, etc.

🌡️ What Is Cold Smoking?

Cold smoking exposes food to flavorful smoke at low temperatures (68–90°F) — well below the melting point of cheese. Unlike hot smoking, it doesn’t cook the food. Instead, it infuses smoke compounds into the surface, creating deep, earthy flavor without altering texture.

🧰 Gear You’ll Need

• Offset smoker or grill with a smoke tube or external smoke generator

• Hardwood pellets or chips (applewood, cherry, hickory, pecan)

• Ambient thermometer to monitor chamber temp

• Ice tray or water pan to keep temps cool

• Blocks of cheese (cheddar, gouda, mozzarella, pepper jack)

🧀 Best Cheeses for Cold Smoking

Stick with semi-hard to hard cheeses:

• Cheddar (mild or sharp)

• Gouda

• Gruyère

• Provolone

• Pepper Jack

• Havarti

• Mozzarella (low-moisture) Avoid soft cheeses like brie or goat cheese — they melt too easily.

🔥 Step-by-Step Cold Smoking Process

1. Cut Cheese into Blocks

Smaller blocks (2–3 inches thick) absorb smoke more evenly.

2. Dry the Surface

Pat cheese dry with paper towels. Moisture blocks smoke absorption.

3. Set Up Your Smoker

Use a smoke tube or generator. Keep temps below 90°F. Add ice trays if needed.

4. Smoke the Cheese

Place cheese on the grate with space between blocks. Smoke for 2–4 hours, depending on desired intensity.

5. Rest and Age

After smoking, wrap cheese in parchment and refrigerate for 1–2 weeks. This aging period mellows harsh smoke and enhances flavor.

🧂 Flavor Boosts

Want to get creative? Brush cheese with maple syrup, honey, or a light BBQ rub before smoking. These subtle additions create a signature flavor profile.

🎯 Final Thoughts

Cold smoking cheese is a simple way to add gourmet flair to your BBQ arsenal. It’s perfect for elevating burgers, sandwiches, or charcuterie boards — and it makes a killer gift. With your Smoke Wagon Grillz setup and a little patience, you’ll be crafting smoky masterpieces that rival any artisan shop.