How to Smoke Cheese on a Pellet Grill

by Joost Nusselder | Last Updated:  June 24, 2021

Always the latest smoking tips & tricks?

Subscribe to THE ESSENTIAL newsletter for aspiring pitmasters

We'll only use your email address for our newsletter and respect your privacy

I love creating free content full of tips for my readers, you. I don't accept paid sponsorships, my opinion is my own, but if you find my recommendations helpful and you end up buying something you like through one of my links, I could earn a commission at no extra cost to you. Learn more

Smoked cheese is so delicious and can make for a perfect snack or dessert. If you plan on serving smoked cheese on dinner and get together with friends, then you need to invest in a reliable smoker or grill.

But you can’t just choose any griller out there. You need something that’s perfect for smoking cheese in order to achieve excellent results. Remember that you will not be using the grill as a source of heat when smoking cheese.

It will simply serve as a vessel to hold the cheese and keep the smoke from the grill to flow through it. Here our tips how to smoke cheese on a pellet grill.


Tips & Trick Smoking Cheese

As you know, cheese melts very easily. Therefore, the first thing to consider when smoking cheese is the temperature. Using a thermometer (we talk about them here), check the temperature to ensure that it stays below 90 degrees. In order to convert it into a cold smoker (or get a top generator), consider using a tube smoker. This device comes in different varieties and sizes although the 12-inch tube is ideal since it lasts to smoke a good amount of cheese.

The smoke flavor will depend on the wood pellets (like these best brands) that you’ll use. You can choose anything that you prefer, although the most recommended ones are pecan, maple, cherry, and apple.

Start by lighting the tube smoker and then place it into the smoker. Ensure that the flame has been extinguished and that smoke is being produced. Arrange the cheese into the grates of the grill. Make sure that the cheese is not in contact with any of the sides and that there’s enough airflow surrounding each stick of cheese. Cover the smoker and leave it to smoke the cheese.

When your cheese is done smoking, take it off the grill and then wrap it with a parchment paper. Let the cheese breathe for a while and then place it inside the fridge for 24 to 48 hours. Vacuum seal the cheese after removing from the fridge. If you don’t own a vacuum sealer, place the cheese in a Ziploc freezer bag and remove as much air as you can.


How Long Should I Cold Smoke Cheese?

When smoking the cheese on your pellet grill, flip the cheese after every 30 minutes to give both sides even exposure. It’s recommended to smoke the cheese for two to four hours. Make sure you maintain constant light smoke all throughout. Make sure to add pellets or wood chips on your smoking device at regular intervals in order to maintain a steady flow of smoke.

What Are the Best Cheeses to Smoke?

There are several different kinds of cheese that are ideal for smoking. Some of the most popular ones are Cheddar, Mozzarella, Gruyere, Colby, and Provolone.

How Do You Store Smoked Cheese?

When smoking the cheese on your pellet grill, simply place the blocks of cheeses directly into the grate and then start applying light smoke. This should take up to four hours. Afterward, remove the cheese from the grill and store it inside a re-sealable plastic. Place it in the fridge for up to three days, then you can serve it to your guests!

Can You Cold Smoke on a Traeger?

Yes, you can use the Traeger to cold smoke cheese. Once you’re ready to smoke, simply turn on the Traeger. Leave the lid open and wait until the fire is produced. This should take around 4-5 minutes. Afterward, close the lid and leave it on the smoke setting. Add more ice on the pan and continue smoking for an hour more.

Then remove the cheese from the grill and wrap with parchment paper. Place inside the fridge and let it rest for up to 3 days. Aside from serving to your guests, smoked cheese is also a great gift to give on Christmas and Thanksgiving.

Joost Nusselder, the founder of Lakeside Smokers is a content marketer, dad and loves trying out new food with BBQ Smoking (& Japanese food!) at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.