How to Smoke Cheese in a Masterbuilt Smoker

Are you craving that smoky, melt-in-your-mouth goodness of smoked cheese? Look no further!

In this article, we will guide you through the step-by-step process of smoking cheese in a Masterbuilt smoker. Whether you’re a seasoned pro or a beginner, we’ve got you covered.

From choosing the right cheese to monitoring the smoking process, we’ll help you achieve that perfect balance of flavor and texture.

So grab your Masterbuilt smoker and get ready to elevate your cheese game to a whole new level.

Choosing the Right Cheese

When choosing the right cheese to smoke, it’s important to consider the flavor profile and texture. Different types of cheese will respond differently to smoking, so it’s crucial to select the right one for the best results.

First, consider the flavor profile. Certain cheeses, like cheddar or Gouda, have a rich and robust flavor that pairs well with the smokiness from the wood. Other cheeses, like mozzarella or goat cheese, have a milder taste and may get overpowered by the smoke. Take into account your personal preferences and the intended use of the smoked cheese, whether it’s for snacking, cooking, or pairing with other ingredients.

Second, think about the texture of the cheese. Harder cheeses, such as Parmesan or Swiss, can withstand higher temperatures and longer smoking times without melting or becoming too soft. Softer cheeses, like Brie or Camembert, are more delicate and may require shorter smoking times to avoid losing their shape and texture.

Lastly, consider the types of wood for smoking and the smoking techniques. Different woods, such as hickory, applewood, or mesquite, will impart distinct flavors to the cheese. Experiment with different combinations to find your preferred taste. Additionally, be mindful of the smoking techniques, such as cold smoking or hot smoking, as they can affect the intensity and length of exposure to the smoke.

Preparing the Masterbuilt Smoker

To ensure a successful smoking process in your Masterbuilt smoker, it’s crucial to understand the importance of proper temperature settings and prepping the wood chips.

First, you’ll need to set the temperature according to the specific recipe or desired outcome. This will allow the smoker to maintain a consistent heat level throughout the cooking process.

Next, prepping the wood chips involves soaking them in water for at least 30 minutes. This ensures they produce the right amount of smoke and prevents them from burning too quickly.

Proper Temperature Settings

The temperature should be set at around 90-100°F for cold smoking cheese in a Masterbuilt smoker. This temperature range is ideal for slowly infusing the smoky flavor into the cheese without causing it to melt or lose its shape. Different temperature settings can have varying effects on the final product.

Lower temperatures may result in a milder smoke flavor, while higher temperatures can lead to a stronger, more intense smoky taste. To maintain a consistent temperature while smoking cheese, there are a few tips you can follow.

First, make sure to preheat your smoker before adding the cheese. This will help stabilize the temperature and prevent any sudden fluctuations. Additionally, using a temperature probe or thermometer can help you monitor and adjust the temperature as needed.

Lastly, avoid opening the smoker too frequently, as this can cause temperature fluctuations and affect the overall smoking process.

Prepping the Wood Chips

Using a blend of wood chips can enhance the flavor of the smoked cheese in a Masterbuilt smoker. To ensure the best results, it’s important to properly prep the wood chips before using them.

Here are four key steps to follow:

  1. Soak the wood chips: Before smoking your cheese, soak the wood chips in water for at least 30 minutes. This will help prevent them from burning too quickly and producing an acrid flavor.

  2. Choose the right wood: Different types of wood chips can impart different flavors to your cheese. Popular options include apple, hickory, mesquite, and cherry. Experiment with different combinations to find your preferred taste.

  3. Control the smoking time: The length of time you smoke your cheese will determine the intensity of the flavor. Start with shorter smoking times and gradually increase if desired. Remember, smoked cheese can become overpowering if smoked for too long.

  4. Keep the temperature low: Cheese is delicate and can melt easily, so it’s important to maintain a low temperature while smoking. Aim for a temperature between 70-90°F to prevent the cheese from melting or losing its shape.

Following these steps will ensure that your smoked cheese is flavorful and perfectly smoked in your Masterbuilt smoker.

Preparing the Cheese for Smoking

When it comes to smoking cheese, there are a few key points to consider.

First, certain cheeses like cheddar, gouda, and mozzarella tend to work well for smoking due to their firm textures.

Next, the smoking time can vary depending on the desired level of smokiness, but generally, a few hours is sufficient.

Lastly, maintaining a low temperature, around 90-100°F (32-38°C), is crucial to prevent the cheese from melting and to allow it to absorb the smoky flavors.

Cheese Types for Smoking

Choose from a variety of cheese types that are perfect for smoking in your masterbuilt smoker. When it comes to smoking cheese, there are several options that can enhance the flavor profiles of your favorite varieties. Here are four cheese types that you can experiment with:

  • Cheddar: This classic cheese is a popular choice for smoking. It has a rich and creamy flavor that pairs well with the smoky notes from the smoking process.

  • Gouda: Smoked gouda offers a delightful combination of smokiness and nuttiness. It has a smooth texture and a slightly sweet taste.

  • Mozzarella: Smoking mozzarella gives it a unique twist. The smoky flavor complements the cheese’s mild and milky taste, making it perfect for melting on pizzas or sandwiches.

  • Blue Cheese: If you enjoy bold and tangy flavors, try smoking blue cheese. The smokiness adds depth to its already complex taste, creating a truly unforgettable experience.

Now that you know the cheese types suitable for smoking, it’s time to explore different smoking techniques to achieve the desired results.

Smoking Time and Temperature

Now that you’ve learned about the different cheese types for smoking, let’s explore the ideal smoking time and temperature for achieving the perfect results. When it comes to smoking cheese, the right balance of time and temperature is crucial to ensure the desired flavor and texture. Here is a table that outlines the recommended smoking time and temperature for different types of cheese:

Cheese Type Smoking Time Smoking Temperature
Cheddar 2-4 hours 80-90°F
Gouda 2-3 hours 90-100°F
Mozzarella 1-2 hours 80-90°F
Swiss 2-3 hours 80-90°F

Remember to experiment with different wood chip flavors to enhance the taste of your smoked cheese. Hickory, apple, and mesquite are popular choices that can add unique flavors to your cheese. Enjoy the process of smoking cheese and have fun discovering your favorite combinations of smoking techniques and wood chip flavors.

Smoking the Cheese

Smoking cheese in a Masterbuilt smoker can enhance its flavor and give it a smoky taste. When it comes to smoking cheese, cold smoking is the way to go. Cold smoking involves smoking the cheese at a low temperature, typically between 60°F and 90°F, to prevent the cheese from melting. This method allows for a longer smoking time, which results in a deeper flavor infusion.

To start, you’ll need to prepare your Masterbuilt smoker. Make sure it is clean and free of any residue from previous smoking sessions. Next, fill the smoker’s wood chip tray with your preferred wood chips, such as apple or hickory, for a rich smoky flavor. Preheat the smoker to the desired temperature and let it stabilize.

Now it’s time to prepare the cheese. Cut it into smaller blocks or slices to expose more surface area for the smoke to penetrate. Place the cheese on a wire rack or a perforated tray to allow for better airflow. This will ensure that the smoke circulates evenly around the cheese.

Once the smoker is ready, place the cheese inside and close the door. Let it smoke for around 2 to 4 hours, depending on your preference for the intensity of the smoky flavor. Remember to periodically check the temperature to ensure it stays within the desired range.

After the smoking process is complete, remove the cheese from the smoker and let it cool. It’s crucial to let the cheese rest for at least 24 hours before consuming to allow the flavors to fully develop and mellow. Once cooled and rested, your delicious smoked cheese is ready to be enjoyed on its own or incorporated into your favorite dishes.

Monitoring the Smoking Process

During the smoking process, it’s important to regularly check the temperature to ensure it stays within the desired range. This will help you maintain the perfect conditions for smoking your cheese and avoid any potential mishaps. To make it easier for you to monitor the smoking process, here are some tips and common mistakes to keep in mind.

To add extra flavor to your smoked cheese, you can try using different types of wood chips. Each wood type imparts a unique taste to the cheese. For example, hickory chips can give a smoky and slightly sweet flavor, while applewood chips can add a fruity and milder taste. Experiment with different combinations to find your favorite flavor profile.

When monitoring the smoking process, avoid the mistake of opening the smoker too frequently. Opening the door can cause temperature fluctuations, leading to uneven smoking and potentially ruining your cheese. Instead, use a reliable smoker thermometer to regularly check the temperature without disturbing the smoking environment.

Here is a table to help you understand the ideal temperature range for smoking different types of cheese:

Cheese Type Ideal Temperature Range
Cheddar 80°F – 90°F
Gouda 85°F – 95°F
Mozzarella 75°F – 85°F
Pepper Jack 85°F – 95°F
Swiss 80°F – 90°F

Storing and Serving Smoked Cheese

To keep your smoked cheese fresh and flavorful, it’s important to store it properly and serve it at the right temperature. Here are some tips to help you get the most out of your smoked cheese:

  1. Proper cheese storage techniques:

    • Wrap the smoked cheese tightly in wax paper or aluminum foil to protect it from air and moisture.
    • Store the cheese in the refrigerator at a temperature between 35°F and 45°F (1.5°C and 7°C).
    • Avoid storing smoked cheese near other strong-smelling foods, as it can absorb odors easily.
  2. Creative cheese serving ideas:

    • Pair your smoked cheese with fruits like apples, grapes, or pears for a sweet and savory combination.
    • Serve the smoked cheese on a charcuterie board alongside cured meats, olives, and crusty bread.
    • Melt the smoked cheese on top of burgers or sandwiches for a delicious smoky flavor.
    • Incorporate the smoked cheese into your favorite recipes like macaroni and cheese or stuffed mushrooms for an extra depth of flavor.


So there you have it! Smoking cheese in a Masterbuilt smoker is a delicious and rewarding experience.

By choosing the right cheese, preparing the smoker and cheese properly, and monitoring the smoking process, you can create a delectable treat that will impress your friends and family.

Just remember to store the smoked cheese properly and enjoy it at your next gathering.

Happy smoking!