Cowboy® Hardwood Lump Charcoal
Cowboy® Hardwood Lump Charcoal
Cowboy® Oak & Hickory Hardwood Lump Charcoal
Cowboy® Oak & Hickory Hardwood Lump Charcoal
Cowboy® All Natural Garlic & Onion Hardwood Briquets
Cowboy® All Natural Garlic & Onion Hardwood Briquets
Cowboy®  All Natural Apple Hardwood Briquets
Cowboy® All Natural Apple Hardwood Briquets
Cowboy® All Natural Mesquite Hardwood Briquets
Cowboy® All Natural Mesquite Hardwood Briquets
Cowboy® All Natural Hickory Hardwood Briquets
Cowboy® All Natural Hickory Hardwood Briquets
Cowboy® All Natural Range Style Hardwood Briquets
Cowboy® All Natural Range Style Hardwood Briquets
Cowboy® Apple Wood Chips
Cowboy® Apple Wood Chips
Cowboy® Cherry Wood Chips
Cowboy® Cherry Wood Chips
Cowboy® Pecan Wood Chips
Cowboy® Pecan Wood Chips
Cowboy® Hickory Wood Chips
Cowboy® Hickory Wood Chips
Cowboy® Mesquite Wood Chips
Cowboy® Mesquite Wood Chips
Cowboy® Range Style Wood Chips
Cowboy® Range Style Wood Chips
Cowboy® Smokin' Cups
Cowboy® Smokin' Cups
Cowboy® Apple Smoking Wood Chunks
Cowboy® Apple Wood Chunks
Cowboy® Hickory Smoking Wood Chunks
Cowboy® Hickory Wood Chunks
Cowboy® Mesquite Smoking Wood Chunks
Cowboy® Mesquite Wood Chunks
Cowboy® Cherry Wood Chunks
Cowboy® Cherry Wood Chunks
Cowboy® Pecan Wood Chunks
Cowboy® Pecan Wood Chunks
Cowboy® Charcoal & Hickory Barbeque Pellets
Cowboy® Charcoal & Hickory Barbeque Pellets
Cowboy® Charcoal & Apple Barbeque Pellets
Cowboy® Charcoal & Apple Barbeque Pellets
Cowboy® Hickory Barbeque Pellets
Cowboy® Hickory Barbeque Pellets
Cowboy® Apple Barbeque Pellets
Cowboy® Apple Barbeque Pellets
Cowboy® Mesquite Barbeque Pellets
Cowboy® Mesquite Barbeque Pellets
Cowboy® Range Style Sweet & Tangy BBQ Sauce
Cowboy® Range Style BBQ Sauce
Cowboy® Smokehouse BBQ Sauce
Cowboy® Smokehouse BBQ Sauce
Cowboy® Prairie Fire Hot & Spicy BBQ Sauce
Cowboy® Prairie Fire BBQ Sauce
Cowboy® Pit-Style Cookin' Wood
Cowboy® Pit-Style Cookin' Wood
Cowboy® 100% Natural Wood Wool Firestarters
Cowboy® 100% Natural Wood Wool Firestarters
 

Starters

Smoked Cheese

Take it to the grill to experience a new level and depth of flavor in your favorite cheeses.

Smoked Cheese

While it may seem overwhelming to consider smoking your own cheese, it’s actually quite simple. Just be sure to keep the temperature of the grill very low so the cheese doesn’t melt during the process

Ingredients

 

  • Cowboy Hardwood Lump Charcoal
  • Cowboy Smoking Wood Chips (wood species of your choice)
  • Cheese of your choice, cut into blocks about 4″ x 4″ x 1″ (we’d suggest a hard cheese like Gouda, Cheddar, Colby or Muenster for your first time smoking, or if you like a challenge, try Halloumi or a Brie wheel)
  • Wire baking rack
  • Roasting pan

 

Preparation

The night before, fill the roasting pan with water and place it in the freezer overnight. This will be used during the smoking process to keep the cheese cool.

  1. Start by soaking your bag of wood chips in water for about 30 minutes. Then drain them on a paper towel.
  2. While your chips are soaking, place 3-4 pieces of Cowboy Hardwood Lump Charcoal on one side of your grill and light it (just enough to create smoke without raising the temperature of the smoker or grill too drastically).
  3. Once charcoal pieces have begun to ash over, add a handful or 2 of the soaked wood chips to the top of the ready charcoal (ensure the bottom grill vents are closed and the top vents are open).
  4. Replace the cooking grate on the grill and put the pan of frozen water on the side opposite the hot coals.
  5. Place the wire rack on top of the frozen water and place the cheese on the rack.
  6. Once the cheese is in place, put the lid on the grill. Position the lid vents directly above the cheese so that the smoke will flow around the cheese. You may have to add more charcoal or wood chips during the smoking process.
  7. 1-2 pounds of cheese should smoke for approximately 2 hours depending on the level of smokiness you’re trying to achieve. The finished cheese will have a slightly darker color. If your cheese hasn’t darkened, keep smoking.
  8. Resist the urge to eat the cheese as soon as it comes off the grill. The flavor will be very harsh. Instead, vacuum seal it (or put it in an zip top plastic bag) and let the cheese rest in the refrigerator for at least a week or two which will allow the smokiness to mellow.

*Troubleshooting*

If the wood chips stop producing smoke, you either need to…

a) open one of the bottom grill air vents to increase the airflow to the charcoal

b) add more charcoal to the fire

c) add more wood chips to the hot

Explore

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