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I'm Lavern Gingerich, advocate for Meadow Creek barbecue equipment and editor of StoryQue magazine. Take a few minutes to discover our blog, recipe library, StoryQue Magazine, and revolutionary barbecue equipment. You can find us on Facebook, Pinterest, and Instagram.

Marlin’s Smoked Cheese Recipe

December 9th, 2010

Cheese on the SmokerSome people are wondering how to smoke cheese, so this week, I’m sharing with you our easy 10-step smoked cheese recipe (for offset smokers). Actually, there’s not much of a recipe to it.  🙂  The big key is to build a fire that makes smoke but not too much heat.

And this is why now is such a perfect time to smoke cheese. It’s much easier to keep the temperature in range. Smoke it NOW and let it age, so it’s ready to eat by Christmas time!

You can get some fancy smoke makers that puff smoke into your smoker, but we’re going to show you how to make your own little smoke generator to set inside the firebox.

Click here to learn how to smoke cheese.

Have fun,

Lavern

PS. Smoked cheese is quite a treat, especially for us barbecue fans. If you own a barbecue smoker, make sure you try this sometime.

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This entry was posted on Thursday, December 9th, 2010 at 1:12 pm and is filed under Tips and Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

One Response to “Marlin’s Smoked Cheese Recipe”

  1. Ray Says:
    January 18th, 2015 at 12:05 am

    This is the same way I was taught to do it except for a few exceptions. After removing from the smoker I let it sit for aday or to in fridge. The cold smoke method I use is a stainless steel wire mesh tube my bro in law made for me. Fill it with pellets or chips. Smokes without adding heat. It works well and also works for adding smoke flavor to fish and meats without cooking them.

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