How to smoke cheese traeger recipes - Nuts and other

Author: Michael Lawson  

As we all know, smoked cheese is delicious so a little smoky flavor in cheesecake is a nice way to shake things up. Infuse rich hardwood flavor into your cheese of choice by cold smoking it on the Traeger.

Cold Smoked Cheese

Cold Smoked Cheese
Infuse rich hardwood flavor into your cheese of choice by cold smoking it on the Traeger. Pair with crackers, wine or pickled vegetables for the perfect snack.
Provided by: Traeger Kitchen
Total time: 125 minutes
Cook time: 120 minutes
Prep time: 5 minutes
Yields: 0 servings
Number of ingredients: 5
  • Ice
  • 8-oz block of cheese, such as mozzarella, Provolone, or cheddar
  • Crackers, for serving
  • Pickled vegetables, for serving
  • Wine, for serving
How to cook:
  1. Step 1
  2. When ready to cook, set the Traeger temperature to 165°F and preheat with the lid closed for 15 minutes.
  3. Step 2
  4. Place a half-size (12 x 10-inch) pan in center of a full-size (12 x 20-inch) pan. Fill the full-size pan around the half-size pan with ice, all the way to the rim.
  5. Step 3
  6. Set a wire rack or a layer of toothpicks in the half-size pan, then lay the cheese on top. Place the pan on the grill. Close the lid and smoke the cheese for 1 hour. Open the grill and flip the cheese over. Add more ice to the full-size pan, close the grill again, and continue smoking for 1 hour more.
  7. Step 4
  8. Remove the cheese from the grill and wrap in parchment paper. Refrigerate the cheese for 2-3 days to allow the smoke flavor to mellow.
  9. Step 5
  10. When ready to serve, remove the cheese from the refrigerator, unwrap, and slice. Serve with your favorite crackers, pickled vegetables, and wine. Enjoy!
Notes: Smoked Mac and Cheese, The final smoke for assembled smoked mac and cheese will take 30 minutes. Once the sauce, pasta, and other toppings are ready, preheat the Traeger to 350 …

How to Smoke Cheese on your Traeger

06/08/2017 · A simple way to enjoy the taste of smoke cheese .Use an old cookie sheet of ice instead to ice cubes for a cold smoke . Takes about 1h 45minI use …

Cold Smoked Cheese Recipe

19/01/2017 · See full recipe here: smoked-cheese .htmlInfuse rich hardwood flavor into your cheese of choice by …

Smoked Cheese [Cheddar & Gouda]

Smoked Cheese [Cheddar & Gouda]
An easy way to make your own smoked cheese at home. Beautifully smoked in applewood on your BBQ smoker before left to rest in your refrigerator to create the best results.
Provided by: Ben
Total time: 120 minutes
Cook time: 120 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 1
  • 8 lbs cheese (Gouda or mild cheddar)
How to cook:
  1. Set up smoker to cold smoke, using either a tube smoker or cold smoke generator. Add applewood. Use a grill surface thermometer to ensure temperature does not exceed 80°F or 26°C.
  2. Place cheese blocks on smoker grates. Close lid and leave for 2 hours. Turn cheese over every 30 minutes.
  3. Remove cheese from smoker and wrap in parchment paper. Avoid wrapping too tightly, and allow cheese to breathe.
  4. Transfer cheese to refrigerator and leave for 24 hours. Unwrap and transfer to vacuum sealed bag. Leave to rest in refrigerator for 1-2 weeks. The longer you leave the cheese, the better the taste will be.
Notes: How to Smoke Cheese - Using Smoker Tube Recipe, Turn the heat gun on and let it start the pellets on fire. The pellets must flame in order to get them pellets going. Place your cheese blocks on a wire rack inside …

How to Smoke Cheese

How to Smoke Cheese
How to smoke cheese - A Basic Beginners Guide to follow for those wanting to learn how to smoke cheese for the first time.
Provided by: Jenna
Total time: 27664074 minutes
Cook time: 27664074 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 1
  • 7 to 8 oz blocks of cheese (any kind)
  • Serving Size: 1 serving
  • Calories: 101 calories
  • Sugar: 0 grams
  • Sodium: 160MG
  • Fat: 8MG
  • Saturated Fat: 5MG
  • Carbohydrate: 0MG
  • Fiber: 0G
  • Protein: 6G
How to cook:
  1. Fill your smoke tube with whatever wood pellets or chips you have on hand to the top. I used applewood because that is my favorite. Take out your heat gun and set it against the pellets on the smoker tube. It is best to set the smoke tube with pellets directly on the grill first because of the flames. Do this on your grill or smoker.
  2. Turn the heat gun on and let it start the pellets on fire. The pellets must flame in order to get them pellets going.
  3. Place your cheese blocks on a wire rack inside your smoker and close the lid. Let the cheese smoke for 2 hours. After an hour is up flip the cheese over and let it continue smoking for another hour.
  4. After the smoking process is done take the cheese off the grill. The flame should be out and the pellets should be done smoking.
  5. Wrap the cheese up in some parchment paper or butcher paper and let the cheese rest in your fridge for up to 2 weeks. The longer the cheese rests in the fridge the better it gets. If you try eating the cheese right away it can be kind of gritty.
Notes: Traeger Smoked Mac and Cheese, Preheat the pellet grill or smoker to 225°. Place the noodles, water, salt, butter, and mustard powder in a medim to large pot. Bring to a simmer over …

Smoked Cheesecake

Smoked Cheesecake
You can pretty much smoke anything BUT; the real question is should you? As we all know, smoked cheese is delicious so a little smoky flavor in cheesecake is a nice way to shake things up. Cheesecake is typically baked in the oven, often in a water bath, on a lower heat. So..... in essence; low and slow. Kinda sounds like a smoker, right? The smoke gives the cheesecake an incredible flavor. Pecan or maple pellets seem to work wonders with this recipe!
Provided by: Michael Haas
Total time: 640 minutes
Cook time: 120 minutes
Prep time: 40 minutes
Yields: 10 servings
Cuisine: American
Number of ingredients: 10
  • 1 1/2 Cups Honeymade crumbs (Substitute crushed Graham Crackers)
  • 3 1/2 Tbsp Brown sugar
  • 6 Tbsp Melted butter
  • 1 Tsp Vegetable oil
  • 4 Cups Cream Cheese (Original)
  • 1 Cup Sour cream
  • 4 eggs (Large)
  • 3 Tsp Vanilla Extract
  • 3 Tbsp Flour
  • 1 Cup Brown Sugar
  • Calories: 608 kcal
  • Carbohydrate: 42 g
  • Protein: 9 g
  • Fat: 46 g
  • Saturated Fat: 26 g
  • Trans Fat: 1 g
  • Cholesterol: 195 mg
  • Sodium: 485 mg
  • Fiber: 1 g
  • Sugar: 32 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat oven to 400F. Starting with the crust. Mix the Honeymade crumbs (finely crushed graham crackers) with the brown sugar and melted butter. Work together to ensure there are no lumps and the crumbs are evenly covered in the butter.
  2. Pan Prep
  3. Lightly grease the springform pan bottom and sides with the vegetable oil. This helps with removing the cheesecake later.
  4. Crust
  5. Pack the crust mixture to the bottom of the pan firmly.
  6. Bake Crust
  7. Lightly bake in the oven for a couple minutes until the crust turns a slightly darker brown color. Remove from the oven and cool.
  8. Preheat Smoker
  9. Preheat your smoker or oven to 350F. If you are using a pellet grill, I suggest maple or pecan wood pellets.
  10. Filling
  11. In a large mixing bowl add the slightly warmed cream cheese (easier to mix when warmed) with the brown sugar, vanilla extract, and flour.
  12. Flat Beater
  13. I use a mixer with a flat beater as this seems to work best when mixing cheesecake filling. A whisk attachment will quickly clog with the cheese and is too flimsy to initially mix the filling. Start the mixer on low. After a couple minutes of mixing, I stop the mixer and use a spatula to wipe the edges of the bowl to the center to help the ingredients mix. I then restart the mixer. I’ll do this a couple times until the mixture is even. Add the 1 cup of sour cream and mix for a couple more minutes on medium low.
  14. Mixing
  15. Once the mixture is looking even, I add one egg and slowly mix. Only add one egg at a time. Once the egg is mixed in well, add another egg. Once all four eggs are properly mixed, I turn off the mixer, and scape down the mixing bowl sides one more time. Then turn on the mixer to medium low for one last mix. It’s really important to properly mix the cheesecake filler until all lumps and air bubbles are gone. Lumps and air pockets are the reason your cheesecake cracks when it's baking. Once the mixing is complete, remove from the mixer and set aside.
  16. Wrap
  17. Take heavy duty tinfoil and wrap the bottom and sides of the springform pan. This will protect the cheesecake when it is set inside the water bath.
  18. Water Bath
  19. Fill your large roaster with 1-2 inches of hot water. Take the cheesecake filling and pour over your crust. Lightly shake the pan to allow the filling to flatten and remove any air pockets.
  20. Bake
  21. Carefully put the cheesecake springform pan into the roaster water bath. Bake in the smoker or oven for 1.5-2hrs.
  22. Checking Doneness
  23. After 1.5hrs I start checking for doneness. You can poke the center of the cheesecake with a toothpick. If the toothpick come out clean, the cheesecake is done. Alternatively, look for the a center with a slight jiggle, firmness on the outer ring, and raised edges. Once done, remove from the smoker or oven and run a knife along the inside perimeter of the pan. This will help separate the cake from the pan when you remove the rim.
  24. Cool on your counter until it reaches room temperature. Remove pan rim. Refrigerate for four hours or more.
  25. Sauces
  26. Remove from fridge an hour before serving to slightly warm. Top with your favorite toppings (caramel sauce, chocolate sauce, strawberry compote, blueberry compote.... the options are endless!)
Notes: Smoked Cream Cheese Recipe Two Ways, Take a sharp knife and score the top of the cream cheese in a diamond pattern. Put the seasoned and scored cream cheese on a pan and place …
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