I have been cold smoking cheese for the past 3 years. I have a dedicated refrigerator in my basement mostly for smoked cheese. When I cold smoke cheese, I always go 5 hours on the smoke. After the first 2 1/2 hours, I flip them over on go another 2 1/2 hours. All my cheese is vacuum sealed and stays in the fridge for a minimum of 1 month. The smoke is not overpowering as many may think. The longer is sits, the more mellow the smoke gets. Some of my smoked cheese have been in my fridge for more than 1 year. As long as it's vacuum sealed, it will last. I bring some of my smoked cheese to work and share them with my coworkers and have taught them how to smoke cheese. One thing to remember, the softer the cheese, the more smoke it will absorb. (soft cheeses have more moisture and smoke is attracted to moisture.) 😃

@thegalleryBBQ

9 ай бұрын

Nice post. Thanks-

@godjhaka7376

Ай бұрын

What do you do with all that cheese, give it to little children? I figure maybe you're an elementary school teacher... I mean dairy is meant for babies who have not yet hit puberty. Real adults do not eat or drink dairy products, unless its vegan.

@rds333

Ай бұрын

@@godjhaka7376 I really think you have been misinformed. Many adults eat and drink dairy products. Dairy is still and always will be a part in the food group. If a person wants to be free of dairy product, that’s their prerogative. “Real adults do not eat or drink dairy products, unless it’s vegan”, this is total nonsense. Enjoy your tofu.

Been really thinking about doing this so this is a perfect video just in time. Thanks Tommy!!

Thank you for the video, Tommy! I keep hearing everyone talk about cold smoking cheese and other things and never really understood what/how they were doing. Video makes it clear as day!

@thegalleryBBQ

Жыл бұрын

Enjoy it buddy and its defiantly worth a go. I served it all at my daughters house warming party about 10 days later and it was a huge hit!

Great video, Tommy! I can't wait to try this.

@thegalleryBBQ

Жыл бұрын

So good.

Thanks Tommy! Learned a lot today!

@thegalleryBBQ

Жыл бұрын

Cheers

Looks good Tommy I’ve learned here in Arkansas temperature to put a pan of ice under my cheese when smoking

GREAT INFO TOMMY

Looks great Tommy with all that smoked favor.👍🏽

@thegalleryBBQ

Жыл бұрын

You know it!

That's a killer idea 💡, trying this out Tommy! Cheers brother 🍻

@thegalleryBBQ

Жыл бұрын

Enjoy!

I just heard about smoking cheese! I ran across your video when doing a search on how to accomplish this. I've now watched a few of your videos today - you do a great job. Thank you Tommy!

@thegalleryBBQ

8 ай бұрын

Thats a cool thing to say. TY.

Wow you learn something new everyday. Smoking cheese. This is a great channel. And I am happy to subscribe. Great job my friend.

@thegalleryBBQ

Жыл бұрын

Thanks brother!

@godjhaka7376

Ай бұрын

@creepoFREAK4853 here's a new one for you to learn: the best cheese (And food in general) to smoke is vegan. Vegan food is general is superior to low vibrational dead bodies.

Good Morning from Central Illinois. That looks good.

Hey Tommy try putting a foil pan filled with ice into to bottom grate of the grill. I use this method to keep the temps cooler inside.

@thegalleryBBQ

8 ай бұрын

Sounds great! thanks-

Love smoking cheese. I would suggest using a heat gun to light the tube. It works better than the torch.

@thegalleryBBQ

8 ай бұрын

thanks-

Very good video Tommy

@thegalleryBBQ

Жыл бұрын

Thanks bud.

So glad you did this video Tommy! I just ordered a smoking tube because I’m getting ready to try my hand at smoking some cheese! Looks like you’re putting that BBQ shack to good use my brother! Cheers!

@thegalleryBBQ

Жыл бұрын

My man. I hope your doing well.

@DaveDabomb

Жыл бұрын

@@thegalleryBBQ doing alright 😎

They all look delicious. I think the waiting is the hardest part, but sure sounds worth it👍😊

@thegalleryBBQ

Жыл бұрын

So smoky good.

looks good

I like it !

@thegalleryBBQ

Жыл бұрын

Thanks Ken

Great video Tommy i love smoking cheese one tip I use on warmer days I’d I freeze water in a jellyroll pan and put the racks directly on top where the ice keeps the cheese cool. As always great content cheers👍🔥🍺

@thegalleryBBQ

Жыл бұрын

LL.... thanks-

Tommy, just ran across your video, always happy to watch how others smoke their cheese. Always looking to pick up a new tip here and there. Got to say, you need to pick up a three pepper cheese, nothing beats it after being smoked. Thanks again

@thegalleryBBQ

6 ай бұрын

Thanks John. Ill try and hunt that down.

I need some of these cheese in my life 😍

@thegalleryBBQ

Жыл бұрын

Good stuff.

Excellent video Tommy! I thought you were about to bust out with that frozen song when you said "let it go" 3 times!!

@thegalleryBBQ

Жыл бұрын

Haha....

I've always loved smoked gouda and provelone, so makes great sense for these others. Anything from mac n cheese to pizza to dips. Betting the bleu cheese would be great with some Franks HS and chicken wings

@thegalleryBBQ

Жыл бұрын

Heck yeah

I'm a big fan of smoked cheese (and cheese in general). Problem is, for me to cold smoke it myself, I would have to hold off eating it first which is a problem. 😁 Cool video and tips for cold smoking cheese! 👏🍻

@thegalleryBBQ

Жыл бұрын

You got that right. This worked out perfect because my daughter had a party about 10 days later!

I have a Bella cold smoke generator.I smoked my first batch for two hours.Way too much smoke. Wrapped and put in refrigerator for two days. Then vacuumed sealed for 3 weeks. Next batch I did for 1 hr.15 min. Came out great. Cold generator puts out a lot more smoke than a smoke tube. Be careful.

Interesting

@thegalleryBBQ

Жыл бұрын

A must try!

Love the ‘ Peekski’ 🤣😅 Great entertaining idea HT!! Will bring a white, red, assorted fruit and be right over!! 😅👏🏻💃🏼❤️‍🔥

@thegalleryBBQ

Жыл бұрын

And the wine😂

@bbqmamag8287

Жыл бұрын

@@thegalleryBBQ yes…the white and the red🤣😅🍾🍷

Hi, any advice on what cheese and wood to use for pizza?

This is something I've been wanting to do for some time, so I'm glad I ran across your video! But I have a question. I've seen people talking about this in various forums and groups. They talked about the importance of waiting 7 days, but I thought it was because the smoke flavor would be too bitter or too strong if you ate it right away. You seemed to say the opposite here. So the wait is to impart more flavor, not to mellow it out?

@thegalleryBBQ

Жыл бұрын

I find the longer it sits the more smoke flavor it gets. This cheese was killer.

This was a great video. Love your style.

@thegalleryBBQ

8 ай бұрын

Thank you so much!

We're looking sub-freezing ambient temps in South Dakota. Should I use the smoke setting on my pellet smoker or just the smoke tube?

@thegalleryBBQ

6 ай бұрын

Either or... The tube will add more smoke.

@johnmanthey2683

6 ай бұрын

@@thegalleryBBQ Is it too cold that che cheese might freeze if only the smoke tube?

@thegalleryBBQ

6 ай бұрын

@@johnmanthey2683 that’s a tough call

I can never wait 7 days 2 is about my limit

@thegalleryBBQ

Жыл бұрын

lol