SMOKING CHEESE
Cheese
15
min
30
min
45
min
60
min
60+min
Blue(f) ● ●
Cheddar(h) ● ●
Colby(ss) ●
Edam(f)
Gouda(h) ● ●
Havarti (ss) ● ●
Mont.Jack (ss) ● ●
Mozzarella
(ss)
● ●
Provolone(s) ●
F=firm SS=semi soft S= soft H=hard
Notes On Smoking Cheese:
1) When you see dots in 2 time range columns, that
indicates the approximate length of time to smoke, IE:
30-45 minutes total. All times are approximate, and will
vary depending on the OUTSIDE AIR
TEMPERATURE!
2) Use a perforated pie pan or jelly roll pan for optimal
results
3) For best results, cut large blocks of cheese into 2 inch
thick slabs.
4) Soft and semi-soft cheeses will take less time to
achieve a smoked flavor than hard cheese.
5) Soft and semi soft cheeses need to be placed on the
bottom smoking grid. Smoking temperature should not
exceed 85 degrees, otherwise cheese may begin to
melt in the smoker.
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