Cold Smoked Cheese Recipe | Easy Winter Grilling with Burn Pit BBQ Seasonings
Cold smoking cheese is one of those “why didn’t I do this sooner?” techniques. It takes very little effort, works even in freezing Wisconsin temps, and delivers ridiculous flavor.
This version keeps things simple: quality cheese, a light brush of olive oil, and bold Burn Pit BBQ seasonings. The oil helps the seasoning stick, protects the surface of the cheese, and creates a flavor-packed outer layer that absorbs smoke beautifully.
Whether you're building snack boards, leveling up grilled sandwiches, or slicing for burgers, this is one recipe you’ll make on repeat.
Recipe: Cold Smoked Seasoned Cheese
Ingredients
- 2–3 blocks of cheese (cheddar, pepper jack, gouda, mozzarella, colby jack, or provolone all work great)
- 2–3 tablespoons olive oil
- Burn Pit BBQ Seasonings (choose based on flavor profile):
- All Ration – classic, versatile
- Garlic Seasoning – bold and savory
- Sweet Heat – sweet with a little kick
Equipment
- Kettle grill, pellet grill, or smoker capable of cold smoking
- Wood chips or pellets (apple, cherry, pecan, or hickory)
- Oscarware Disposable Hotdog Grill Topper
- Oscarware Porcelain Coated Mini Grill Topper.
Instructions
1. Prep the Cheese
Cut large blocks into smaller sections (about 1–2 inch thick) to maximize smoke exposure.
Lightly brush all sides of the cheese with olive oil.
2. Season
Sprinkle Burn Pit BBQ seasoning evenly on all sides of each cheese block.
Don’t overdo it — a light, even coating goes a long way.
3. Set Up for Cold Smoking
Prepare your grill or smoker for indirect heat, keeping temps under 90°F.
Use just a few lit coals with wood chips, a smoke tube, or a pellet tray to generate smoke without heat.
4. Cold Smoke
Place cheese on the grate away from any direct heat.
Cold smoke for 1½ to 2½ hours, depending on desired smoke intensity.
5. Rest & Set
Remove cheese and loosely wrap in parchment paper.
Refrigerate for 24–48 hours before eating. This allows the smoke flavor to mellow and fully absorb.
Grilling Tips & Beginner Advice
- Cold smoking works best in cool outdoor temps — fall, winter, and early spring are perfect.
- If temps climb above 90°F, your cheese may soften or melt.
- Less smoke is better than more — you can always smoke it again, but you can’t remove heavy smoke.
Extra Flavor & Serving Ideas
- Slice onto burgers, brats, and grilled chicken
- Melt into smoked mac & cheese or queso
- Cube for snack packs or charcuterie boards
- Shred into eggs, omelets, and breakfast burritos
- Dice and fold into jalapeño popper filling
FAQ
What cheese works best for cold smoking?
Cheddar, gouda, pepper jack, mozzarella, colby jack, and provolone all perform extremely well.
How long does smoked cheese last?
Properly wrapped, cold smoked cheese can last 2–3 weeks refrigerated and even longer if vacuum sealed.
Can I freeze smoked cheese?
Yes — vacuum seal for best results. Freeze up to 6 months.
What wood is best for smoking cheese?
Apple, cherry, pecan, and maple give mild, balanced smoke. Hickory works well if used lightly.
Call to Action
If you want ridiculously good smoked cheese, it starts with quality seasoning. Grab your favorite Burn Pit BBQ rubs, fire up the grill, and turn simple blocks of cheese into something unforgettable.