Pellet Grill Smoked Cheese Board

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Pellet Grill Smoked Cheese Board

he star of your next gathering; this pellet grill smoked cheese board is versatile, flavorful, and delicious!

Course Appetizer

Cuisine American

Keyword Smoked cheese

Prep Time 5

Cook Time 45

Chilling time 45

Servings

Calories 339kcal

Equipment

1 Pellet Smoker
2 9x13 Aluminum Pans
1 Cooling Rack

Ingredients

8 oz Mild Cheddar Cheese
8 oz Sharp Cheddar Cheese
8 oz Munster Cheese
8 oz Pepper Jack Cheese
8 oz Swiss cheese
8 oz Colby Cheese
8 oz Monterey Jack Cheese

Instructions

Place cheese in freezer for 30 minutes, the cheese should be as cold as possible but not frozen
Layout Cheeses on the cooling rack with at least 2 inches in-between each block
Fill the aluminum pans about half way up with ice and place on the pellet smoker away from the heat source. Then place the cooling rack with cheeses on top of the pans.
Turn on smoker to its lowest setting (180-200 degrees F) Smoke for 45 minutes to 1 hour checking every 20 minutes. Pull the cheese off as soon as it starts to sag on the edges. Move to the freezer immediately to harden back up for about 45 minutes.
Once the cheese is hardened up you can cube the cheeses up into ½ inch cubes to use for a cheese board along with assorted fruits, veggies, nuts, crackers and sauces.

Video

Notes

Serving size about 3oz.

Other uses for smoked cheese: Shredded cheese, melt for queso dips, Smoked Mac & cheese

Make sure you clean out any dust in smoker before starting to make sure the cheese doesn't get covered in dust or char from pellets as the air circulates around the cheese.

Nutrition