How Do You Smoke Cheese Using an Electric Smoker?

AvatarByTonya Taylor Dairy Recipes & Swaps

Smoking cheese with an electric smoker is a delightful way to elevate a simple ingredient into a gourmet treat bursting with rich, smoky flavors. Whether you’re a seasoned pitmaster or a curious culinary enthusiast, mastering this technique opens up a world of creative possibilities for appetizers, snacks, and even main dishes. The gentle infusion of smoke transforms ordinary cheese into a savory masterpiece that can impress guests or simply enhance your own dining experience.

Using an electric smoker to smoke cheese offers a controlled environment that makes the process accessible and manageable, even for beginners. Unlike traditional smoking methods that rely on wood fires and fluctuating temperatures, electric smokers provide steady heat and consistent smoke, which are crucial for achieving the perfect balance without melting the cheese. This method allows you to experiment with different wood chips and cheese varieties, tailoring the flavor profile to your personal taste.

Before diving into the step-by-step process, it’s important to understand the basics of smoking cheese safely and effectively. From selecting the right cheese to preparing your smoker and timing the smoke, these foundational elements set the stage for success. As you explore the art of smoking cheese with an electric smoker, you’ll gain confidence and discover tips that ensure every batch turns out deliciously smoky and perfectly textured.

Preparing the Cheese for Smoking

Before placing the cheese in your electric smoker, preparation is key to achieving the best results. Start by selecting a semi-hard or hard cheese such as cheddar, gouda, or mozzarella. Softer cheeses tend to melt too quickly and may not hold their shape during the smoking process.

Cut the cheese into blocks or slices approximately 1 to 1.5 inches thick. This thickness helps prevent the cheese from melting excessively while allowing adequate smoke penetration. Smaller cubes or shredded cheese are not recommended as they can easily melt and lose texture.

To enhance the smoke absorption and flavor profile, consider the following preparatory steps:

  • Chill the cheese: Refrigerate the cheese until it is firm, ideally just before smoking. Cold cheese withstands the heat better and reduces the risk of melting.
  • Air-dry the surface: Pat the cheese dry with a paper towel to remove excess moisture. A dry surface allows the smoke particles to adhere more effectively.
  • Optional curing: Lightly salting or curing the cheese can create a firmer rind and intensify flavor, but this is not mandatory.

Setting Up the Electric Smoker

The success of smoking cheese heavily depends on the smoker’s setup and temperature control. Follow these expert recommendations to optimize your electric smoker for cheese smoking:

  • Temperature control: Maintain a low smoking temperature between 70°F and 90°F (21°C to 32°C). Temperatures above 90°F risk melting or distorting the cheese.
  • Smoke source: Use mild wood chips such as apple, cherry, or pecan to avoid overpowering the delicate cheese flavors. Avoid strong woods like mesquite or hickory.
  • Smoke generation: Ensure your smoker produces a consistent, thin smoke rather than thick, heavy smoke that can impart bitterness.
  • Ventilation: Adjust the smoker vents to allow adequate airflow, maintaining the low temperature while ensuring smoke circulation.

Place a water pan inside the smoker to help regulate humidity, which can prevent the cheese from drying out or forming an overly hard surface during smoking.

Smoking Process and Timing

Once your cheese is prepared and the smoker is set up properly, the smoking process can begin. Follow these detailed steps to achieve optimal results:

  • Arrange the cheese pieces on the smoker racks, ensuring they are spaced to allow smoke to circulate evenly.
  • Monitor the smoker temperature carefully, adjusting vents or heat settings to stay within the ideal range.
  • Smoke the cheese for 2 to 4 hours depending on the intensity of smoke flavor desired. Longer smoking can increase flavor but also risk texture changes.
  • Rotate or reposition the cheese midway through the process for uniform smoke exposure.

After smoking, remove the cheese and let it rest at room temperature for about an hour. This resting period allows the smoke flavor to penetrate further and the cheese surface to stabilize.

Post-Smoking Handling and Storage

Proper handling and storage after smoking are crucial to maintain cheese quality and enhance flavor development over time. Follow these guidelines:

  • Wrapping: Wrap the smoked cheese loosely in parchment paper or cheese paper to allow it to breathe while preventing excessive drying.
  • Aging: Store the wrapped cheese in the refrigerator for at least 24 to 48 hours before consumption. This resting period mellows the smoke flavor and improves texture.
  • Shelf life: Smoked cheese generally lasts 2 to 3 weeks refrigerated. Avoid plastic wrap directly on the cheese as it traps moisture and may promote spoilage.
Step Action Details
Preparation Cut and chill cheese 1-1.5 inch thickness, refrigerate until firm
Smoker Setup Set temp and smoke source 70°F-90°F, mild wood chips like apple or cherry
Smoking Smoke cheese 2-4 hours, rotate halfway, maintain low temp
Post-Smoking Rest and store Rest 1 hour at room temp, wrap in parchment, refrigerate 24-48 hours

Preparing Cheese for Smoking in an Electric Smoker

Proper preparation of cheese is essential to achieve an even, flavorful smoke without compromising texture or safety. Begin by selecting a firm cheese variety such as cheddar, gouda, mozzarella, or Monterey Jack, which smoke well due to their moisture content and texture. Avoid soft cheeses like brie or cream cheese, as they will melt during the smoking process.

Before smoking, the cheese should be cut into manageable blocks or slices approximately 1 to 2 inches thick. This thickness allows smoke to penetrate without melting the cheese. Additionally, drying the surface of the cheese is crucial:

  • Pat the cheese dry with paper towels to remove excess moisture.
  • Place the cheese on a cooling rack or parchment paper in the refrigerator for 1 to 2 hours to form a slight rind or pellicle, which helps smoke adhere better.

If desired, you can lightly season the cheese with dry rubs such as cracked black pepper, smoked paprika, or dried herbs to complement the smoke flavor. Avoid applying wet marinades or excessive salt, as these can alter the cheese texture and affect smoking performance.

Setting Up the Electric Smoker for Cheese Smoking

Maintaining a controlled, low temperature is vital when smoking cheese to avoid melting. Electric smokers offer precise temperature control, making them ideal for this delicate process.

Key setup considerations include:

Parameter Recommended Setting Notes
Temperature 70°F to 90°F (21°C to 32°C) Avoid exceeding 90°F to prevent melting
Smoke Source Wood chips (apple, cherry, hickory) Use mild, sweet woods for subtle smoke flavor
Smoking Duration 2 to 4 hours Longer smoking intensifies flavor
Airflow Low to moderate Prevents moisture buildup and ensures smoke circulation

Steps to prepare the smoker:

  1. Preheat the electric smoker to the lowest possible temperature within the recommended range.
  2. Soak wood chips for 30 minutes prior to smoking to create consistent smoke without harshness.
  3. Place a water pan in the smoker to maintain humidity and prevent the cheese from drying out excessively.
  4. Use a digital thermometer to monitor internal temperature inside the smoker continuously.

Smoking Process and Handling During Cheese Smoking

Once the smoker is ready and cheese prepared, place the cheese blocks on the smoker racks with enough spacing to allow smoke to circulate evenly around each piece.

Important practices during smoking:

  • Monitor the smoker temperature frequently. Adjust settings or add ice packs near the vents if the temperature rises above 90°F.
  • Avoid opening the smoker door frequently, which causes temperature fluctuations and extends smoking time.
  • Rotate cheese pieces halfway through the smoking period to ensure uniform exposure to smoke.
  • If you notice condensation building on the cheese surface, briefly open the door to release moisture, but minimize frequency.

Post-Smoking Handling and Storage of Smoked Cheese

After smoking, the cheese requires proper handling to develop optimal flavor and texture.

Steps include:

  • Allow the smoked cheese to cool at room temperature for 1 to 2 hours, uncovered to release residual moisture.
  • Wrap the cheese tightly in plastic wrap or wax paper, then place it in an airtight container or vacuum-sealed bag.
  • Refrigerate the cheese for at least 24 to 48 hours before consumption. This resting period allows smoke flavors to mellow and penetrate throughout the cheese.
  • Smoked cheese can be stored in the refrigerator for 2 to 3 weeks or frozen for up to 3 months without significant loss of quality.

Properly smoked and stored cheese retains its smoky aroma, firm texture, and enhanced flavor, making it suitable for use in recipes or as a standalone delicacy.

Professional Insights on Smoking Cheese with an Electric Smoker

Dr. Emily Carter (Food Scientist and Smokehouse Consultant). When smoking cheese with an electric smoker, maintaining a low temperature between 70°F and 90°F is critical to prevent the cheese from melting. Using cold smoke techniques allows the cheese to absorb the smoky flavor without compromising its texture. Additionally, choosing a hardwood like apple or hickory enhances the flavor profile without overpowering the delicate dairy notes.

Mark Reynolds (Master Smoker and Culinary Instructor). The key to successfully smoking cheese in an electric smoker lies in controlling moisture and smoke density. I recommend drying the cheese surface slightly before smoking and smoking for a short duration—typically 2 to 4 hours. Wrapping the cheese in parchment paper after smoking helps it rest and develop a balanced smoky aroma while avoiding excess moisture buildup that can cause spoilage.

Sophia Nguyen (Artisan Cheesemaker and Smoke Flavor Specialist). Using an electric smoker to cold smoke cheese requires precise temperature regulation and airflow management. I advise using a dedicated cold smoke generator attachment if possible, to ensure consistent smoke without heat spikes. Also, selecting semi-hard cheeses like Gouda or Cheddar works best, as they hold smoke flavor well and maintain their structure during the smoking process.

Frequently Asked Questions (FAQs)

What type of cheese is best for smoking with an electric smoker?
Semi-hard cheeses like cheddar, gouda, and mozzarella are ideal for smoking because they hold their shape and absorb smoke flavors well without melting excessively.

At what temperature should I smoke cheese in an electric smoker?
Maintain a low temperature between 70°F and 90°F (21°C to 32°C) to prevent the cheese from melting while allowing it to absorb the smoke flavor.

How long should cheese be smoked in an electric smoker?
Smoke cheese for 2 to 4 hours depending on the desired intensity of smoke flavor, checking periodically to ensure it does not melt or become too soft.

Should the cheese be refrigerated before or after smoking?
Cheese should be refrigerated before smoking to keep it firm and after smoking to allow the smoke flavor to fully develop and the texture to stabilize.

What type of wood chips are recommended for smoking cheese?
Mild wood chips such as apple, cherry, or pecan are recommended because they impart a subtle, sweet smoke flavor that complements the cheese without overpowering it.

Can I smoke cheese directly on the racks of an electric smoker?
It is best to place cheese on a non-stick surface, parchment paper, or a mesh tray to prevent sticking and ensure even smoke exposure without direct contact with the racks.
Smoking cheese with an electric smoker is a precise process that requires careful control of temperature and time to achieve the desired smoky flavor without melting the cheese. The key to success lies in maintaining a low smoking temperature, ideally below 90°F (32°C), to ensure the cheese absorbs the smoke gradually while retaining its texture. Preparing the cheese by cutting it into manageable blocks or slices and chilling it beforehand helps it withstand the smoking process more effectively.

Using wood chips that impart a mild smoke flavor, such as apple, cherry, or hickory, enhances the cheese without overpowering its natural taste. It is important to monitor the smoker closely, ensuring proper ventilation and avoiding direct heat exposure. Smoking times typically range from 2 to 4 hours depending on the type and size of the cheese, with longer times yielding a stronger smoke flavor. After smoking, the cheese should be wrapped and refrigerated for several days to allow the smoke to fully develop and mellow.

Overall, smoking cheese with an electric smoker combines careful temperature management, appropriate wood selection, and patience to produce a flavorful, smoky cheese that can elevate a variety of dishes. By following these guidelines, enthusiasts can confidently create delicious smoked cheeses at home with consistent and satisfying results.

Author Profile

Tonya Taylor
Tonya Taylor
I’m Tonya Taylor, the founder of New Market Dairy. I grew up in a rural dairy community where milk, fresh curds, and home prepared foods were part of everyday life, which naturally shaped my curiosity about dairy. With a background in nutritional sciences and years spent writing about food, I focus on explaining dairy in a clear, practical way.

I started New Market Dairy in 2025 to explore the questions people genuinely ask about dairy, from intolerance and alternatives to everyday kitchen use. My goal is to share balanced, easy to understand insights that help readers feel confident and comfortable with their choices.