Posted: 1/18/2026 1:49:07 PM EDT
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I’ve seen it here and even subscribed to one that referenced the archived thread. For some reason I cannot find either. Have searched several words / phrases to match. No dice. Any assistance would be appreciated. 8654 |
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Archived ones: https://ar15.com/forums/general/-ARCHIVED-THREAD-Cold-Smoked-Cheese/5-2772453/ https://ar15.com/forums/General/Smoked-cheese/5-2761641/ |
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Originally Posted By Bollocks44: Archived ones: https://ar15.com/forums/general/-ARCHIVED-THREAD-Cold-Smoked-Cheese/5-2772453/ https://ar15.com/forums/General/Smoked-cheese/5-2761641/ @Bollocks44: you are a gentleman and a scholar. That’s the 2. Have subscribed again. Thanks, 8654 |
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I will say what I've done: I have an offset box on my pellet smoker that I've smoked cheese in. I use a catering foil tray full of ice at the bottom as a heat sink and drip catch. Soft cheeses like mozzarella do well but you have to watch temp and of course start it from as cold as you can get the cheese. Hard cheeses do okay and are more resistant to melting, but cheddar has done great. Also smoked nuts are a thing.  Smoked cashews are amazing.
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One thing I learned the hard way is the smoke time depends on the smoke source. In one of those threads, folks were using the A-Maze-N type smokers and going 30 minutes to an hour. I have a cold smoke generator that when I first attempted smoked cheese, I used the same times as the aforementioned folks were using. Big mistake, it all tasted like ashtray. I've found 5 to max. 10 minutes works well with the smoke generator that I have. Learn from me and don't make ashtray cheese if you have a smoke generator.
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It's not journalism, it's sensationalism