How To Smoke Cheese In Traeger

Smoking Cheese in a Traeger Grill

Welcome to the wonderful world of smoking cheese in a Traeger grill! If you’re a fan of smoky, flavorful cheese, then you’re in for a treat. Smoking cheese in a Traeger grill is a fantastic way to infuse your favorite cheeses with a rich, smoky flavor that will take your cheese platters to the next level. In this guide, we’ll walk you through the steps to achieve perfectly smoked cheese using your Traeger grill.

Choosing the Right Cheese

When it comes to smoking cheese, it’s important to start with the right kind of cheese. Hard cheeses like cheddar, gouda, and pepper jack are ideal for smoking because they can withstand the low heat of the smoking process without melting too much. Avoid soft cheeses like brie or camembert, as they can become too runny when exposed to heat.

Prepping the Cheese

Before you start smoking, it’s essential to prep the cheese properly. Begin by cutting the cheese into smaller blocks or slices. This will allow the smoke to penetrate the cheese more effectively, resulting in a more pronounced smoky flavor. You can also leave the cheese unwrapped in the refrigerator for an hour or two to form a pellicle, which will help the smoke flavor adhere to the cheese.

Setting Up Your Traeger Grill

Now it’s time to fire up your Traeger grill. Preheat your Traeger to 65-85°F (18-29°C). It’s crucial to keep the temperature low to prevent the cheese from melting. If your Traeger grill doesn’t have a cold smoke attachment, you can use a smoke tube to generate the necessary smoke without raising the temperature inside the grill.

Smoking the Cheese

Once your Traeger grill is preheated, it’s time to start smoking the cheese. Place the cheese on the grill grates, leaving some space between each piece to ensure that the smoke can flow around them. Add your choice of wood pellets – apple, cherry, or hickory are popular options for smoking cheese – to the pellet hopper, and ignite the grill. Let the cheese smoke for 1-3 hours, depending on how intense you want the smoky flavor to be.

Monitoring the Temperature

Throughout the smoking process, it’s important to monitor the temperature inside the grill. Keep the temperature below 90°F (32°C) to prevent the cheese from melting. If the temperature starts to rise, you can open the grill lid slightly to allow some heat to escape. Use a digital thermometer to keep a close eye on the temperature inside the grill.

Letting the Cheese Rest

Once the smoking is complete, it’s tempting to dig right into the smoky cheese, but it’s best to let it rest for a while to allow the flavors to mellow and meld. Wrap the cheese in wax paper and refrigerate it for at least a few days before serving. This will give the smoky flavor time to distribute evenly throughout the cheese, resulting in a more balanced and delicious end product.

Enjoying Your Smoked Cheese

Now that you’ve successfully smoked cheese in your Traeger grill, it’s time to enjoy the fruits of your labor. Serve the smoked cheese on a platter with some crackers, fruits, and nuts for a delightful appetizer or snack. You can also use the smoked cheese to elevate your favorite recipes, such as mac and cheese, grilled cheese sandwiches, or cheese boards for entertaining.

Smoking cheese in a Traeger grill is a rewarding and delicious experience that will impress your friends and family. With the right cheese, proper preparation, and careful monitoring of the smoking process, you can achieve perfectly smoked cheese that will elevate your culinary creations to new heights. So fire up your Traeger grill and get ready to enjoy the wonderful world of smoked cheese!