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Smoked cheddar cheese is tasty on burgers, in quesadillas, queso, and more. Since cheddar's melting point is 150 degrees, cold smoking is required. If you want to learn how to cold smoke in your Z Grills Pellet Grill, you're in luck because we're covering the process step-by-step. Grab a smoke tube, and let's get started!

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Place cheese on a magic mat that is resting on a smoker rack. Keep the cheese about 1 inch apart. Smoke the cheese for 1½- 2½ hours. The longer the cheese smokes, the deeper the smoke flavor the cheddar cheese will have. After smoking, place the cheese in freezer bags or wrap in plastic wrap. Place in the fridge for about 2 weeks before.

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Instructions. Keep the cheese refrigerated while setting up your smoker. Preheat your smoker to between 75°F and 85°F with the vent open. Place wood chips in the side tray and cold water in the bowl. Place the blocks of cold cheese on a mesh wire rack and place that on a rack inside the smoker.

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Butter (or oil) 2 slices of bread & place in the hot frying pan butter side down. Add enough cheese slices to cover each slice of bread then add 2 slices of bacon to each piece. Butter the remaining bread and place on top of the pieces in the frying pan. Flip each sandwich when the bottom is crisp and golden brown.

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Step #4 Remove, Wrap, and Wait! When the cheese has finished smoking, remove the cheese from the smoker. Wrap the cheese up and wait for the flavors to meld and develop for at least a week. In our opinion, we like it best after two weeks of rest.

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In a large mixing bowl, beat together cream cheese, cheddar cheese, seasoning salt, onion powder, garlic powder, and Worcestershire sauce until well blended. Fold in the cooked and crumbled bacon. Form the cheese into a ball and roll into the sliced almonds. Refrigerate until serving.

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Step-by-step Guidelines. Set up the smoker to cold smoke. You can use the tube or a cold smoke generator. Put the wood chips of your preference. Make sure that the temperature doesn't exceed 80 degrees Fahrenheit. Put the cheese on the grate, cover with the lid and leave it for two hours. Turn it every half an hour.

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Light the smoke tube and allow the pellets to burn for a couple of minutes before blowing out. Place cheese in the smoker. Allow the smoke tube to smoulder and impart smoke flavour for 2 hours. Remove smoked cheese from the smoker, wrap in paper, place in the fridge to rest. Vacuum seal the cheese and set aside for 3-4 weeks.

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Remove cheese from smoker and wrap in parchment paper. Avoid wrapping too tightly, and allow cheese to breathe. Transfer the cheese to the refrigerator and leave it for 24 hours. After this, unwrap the cheese and transfer it to a vacuum-sealed bag. Leave to rest in refrigerator for 1-2 weeks.

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Step 3: Smoke Your Cheese in Cooler Temperatures. Check your thermometer to make sure your smoker remains within the 68° to 90°F range. The tray of ice should help keep temperatures steadily cool during the smoking process. On average, people smoke cheeses for around 1 to 4 hours.

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Smoked cheddar cheese is a versatile culinary delight that can be enjoyed in various ways. Slice it and serve it on a cheeseboard alongside other artisanal cheeses, crackers, and accompaniments. Incorporate it into your favorite grilled cheese sandwich for an extra layer of smoky richness. Use it as a topping for salads, pizzas, and pasta dishes.

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Step One: Start your smoke. Get your smoke tube going so that you have a steady smoke before you put the cheese on the grill. Step Two: Place the cheese on the smoker along with a bowl of ice. Place the lid on the grill. Step Three: Rotate and turn the cheese to ensure the smoke flavor is evenly applied.

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Place the blocks of cheese directly on the grate and apply light smoke for about 4 hours. Remove the cheese from the grate and place it in a resealable plastic bag. Store the smoked cheese in the refrigerator for 2 weeks before indulging to allow the smoke flavor to permeate the cheese and even mature slightly.

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Summary. Choose a cold morning or evening to help keep cooker temperature low. Arrange blocks of cheese on a wire rack. Let cheese come to room temperature, 68-70°F. Light a 6″ smoker tube of flavor wood pellets per manufacturer's instructions. Fill water pan with ice. When pellets are ready, place cheese on top cooking grate.

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Close the lid and smoke the cheese for about 1 hour for a lighter smoke flavor or 2 hours for a bolder smoke flavor. Wrap and refrigerate. Once the cheese is done smoking, remove it from the grill and wrap it in parchment paper or untreated butcher paper. Put it in the fridge for 24-48 hours. Seal tightly.

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Set the cheese out until it reaches room temperature. This step is necessary because if the cheese is too cold when placed in the smoker, you'll likely see condensation form on the sides of the cheese. This has an adverse effect on the smoking process. (Optional) Cut the cheese into smaller blocks. Do this step if you want your cheese to be.