How to Cold Smoke Cheese with the Wedgie Smoker and Masterbuilt Electric Smoker
If you’ve ever wanted to try cold smoking cheese, the Wedgie Smoker is a simple and effective way to add rich, smoky flavor without any hassle. I recently picked up a brand-new Wedgie Smoker for my Masterbuilt Electric Smoker, along with a selection of wood pellets from BBQ Pellets Online, and decided to give it a go.
In this guide, I’ll walk you through my first attempt at cold smoking cheese, share my results, and provide tips to help you get the best flavor.
The Wood Pellet Selection
One of the great things about the Wedgie Smoker is the ability to experiment with different wood pellet flavors. I got a bundle pack that included:
- Maple, Hickory & Cherry Blend – A competition-style mix that balances sweetness and smokiness.
- 100% Hickory – Classic and bold, ideal for a deep, rich smoke.
- 100% Apple – Slightly sweet with a mild smoky flavor, great for delicate foods.
- 100% Cherry – Fruity and aromatic, perfect for cheese.
- 100% Pecan – Smooth and nutty, offering a warm, rounded smoke profile.
- Italian Spice & Garlic Blend – A unique flavor I’m looking forward to trying!
For this first attempt, I chose the Maple, Hickory & Cherry competition blend to add a well-rounded smoky profile to my cheese.
Setting Up the Smoker for Cold Smoking
Since this was my first time cold smoking cheese, I took a few extra steps to ensure success:
- Cheese Selection: I picked three varieties—Pepper Jack, Mozzarella, and Cheddar.
- Filling the Wedgie Smoker: I filled it a little over halfway with the competition blend pellets.
- Positioning the Cheese: I placed the cheese on the second rack from the top in the smoker.
- Adding Ice to Control Temperature: To keep the internal temperature down, I placed a tray of ice directly beneath the cheese.
- Positioning the Wedgie Smoker: I set it in the bottom left corner, just under the water pan for optimal smoke flow.
Discovering a Hidden Cold Smoking Feature
One cool discovery was that my Masterbuilt Electric Smoker has a low-temperature setting starting at 35°F. I had no idea this setting existed, but it’s perfect for cold smoking!
This setting allows the smoker to maintain a low internal temperature without activating the heating element, ensuring the cheese smokes without melting. With the smoker placed in a shaded area, I was able to maintain an internal temperature of 48-55°F, ideal for cold smoking cheese.
Lighting the Wedgie Smoker & Starting the Process
Once everything was in place, I lit the Wedgie Smoker, closed the smoker door, and let the cheese absorb the flavorful wood smoke. The Wedgie burned smooth and steady, producing the perfect amount of smoke for even coverage.
The Waiting Game: Aging the Smoked Cheese
After about 2 hours of smoking, the cheese had developed a nice golden tint. However, freshly smoked cheese tends to have a harsh, overly strong smoky taste. To allow the flavors to mellow, I vacuum-sealed each block and let them rest at room temperature for about a week.
The Taste Test: One Week Later
After patiently waiting, it was finally time to try the smoked cheese. Cutting into it, I immediately noticed a beautiful smoke penetration all the way through. The Pepper Jack had a deep, rich color, and the flavor was absolutely incredible—smooth, smoky, and perfectly balanced.
Final Thoughts: Is the Wedgie Smoker Worth It?
If you’re looking for an easy, effective way to cold smoke cheese, the Wedgie Smoker is a fantastic tool. It worked perfectly in my Masterbuilt Electric Smoker, but it can also be used on gas grills, charcoal smokers, and pellet grills.
Pros:
✔️ Simple to use—just fill, light, and smoke.
✔️ Works in electric smokers, gas grills, and more.
✔️ Provides consistent, even smoke.
✔️ Great for cold smoking cheese, nuts, and meats.
Cons:
❌ Patience required—aged cheese tastes much better than fresh-smoked cheese.
❌ Temperature control is key—use ice trays and monitor closely.
Where to Buy the Wedgie Smoker
If you’re ready to start cold smoking your own cheese, you can check out the Wedgie Smoker and a variety of wood pellets at BBQPelletsOnline.com.
Want more BBQ and smoking tips? Subscribe to the blog, hit the like button, and check out my other smoking adventures. Let me know in the comments—what’s your favorite wood pellet flavor for smoking cheese?