The Art of Infusing Flavor: Techniques for Smoking Cheese at Home
Arrange cheese on the seafood grill or the non-stick mat.
Place a pan of ice on top of the cold smoke plate on the lowest shelf position.
For a delicate smoke flavor use only a handful of cherry wood chips or any flavor you like. Remember to use only a small amount of wood until you learn your smoke flavor level.
Turn smoker on to 190°F and smoke for 20 minutes. Use a timer because it is easy to forget a short cooking/smoking time.
Turn OFF smoker and unplug.
Let cheese sit in the smoker for 1 hour.
Take the cheese out of the smoker and let cool.
Wrap and refrigerate.
Enjoy
Tip: You can also smoke sausage and nuts using this method but with no ice or cold smoke plate.