COLD SMOKED Cheese Makes the BEST Grilled Cheese!

Cold smoked cheese is an absolute BANGER and doesn't get enough love, especially when its easy to do at home. But if you're not in the mood to wait 2 weeks to do it the old fashioned way, we figured out the quick way!

Want to see the walkthrough? We got it right here!




  • 1 block of sharp cheddar
  • 1 block of another strong cheese (we used gouda)
  • Bread and butter (if you're making the sandwich)
  • Wood pellets or chips, preferably a mild wood or fruitwood


  • Pellet Tube, Chip Tray or Foil
  • Smoker/Grill/Vessel
  • 1 large bowl and 1 smaller bowl
  • Ice



First, begin by shredding your cheese and allowing to cool in a fridge for at least 15 minutes. While that happens, fill your large bowl with ice and set the second bowl in the ice, trying to get all sides in contact with the ice

Next, either fill the pellet tube or chip tray with your smoking medium of choice. We used a roll of foil that had holes poked in it and had the sides open (because I didn't know where my pellet tube was). Light the wood and set in your grill, adding no other heat to the grill.

Put the cheese in the bowl, spreading it out to have the sides of the bowl covered (essentially not in a mound), then place the bowl in the grill. Allow the cheese to smoke for about 30 minutes.

After that, use the cheese however you like. If you're going to use it another day, it should be good for up to 3 days.

A special note, don't use pre-shredded cheese for this, it is dusted with anti-caking agents that will give off an acrid flavor when smoked.

Want to look like a BOSS while you fire this up? Grab a set of flip flops to go with it! 



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