Smoked Cheeses You Can Make on Your Grill at Home

When you think of backyard barbecue, cheese might not be the first thing that comes to mind. But smoked cheese is a game-changer for any BBQ enthusiast ready to branch out from burgers and brisket. Smoking cheese on your grill transforms the ordinary into deep, rich flavors, offering a surprising kick to snacks, sandwiches, and sides.

The best part? Making it at home is easier than you might think. With a bit of care, you can turn your grill into a smokehouse and impress guests with homemade smoked cheeses like you won't find on any grocery shelf.

 

Choosing the Best Cheeses for Smoking on Your Grill

Not every cheese stands up to heat and smoke in the same way. The trick is to pick the right type and use the best method for each. Certain cheeses melt too quickly and turn into puddles, while others absorb smoke like a sponge, developing bold layers of flavor without losing shape.

 

Hard Cheeses: Gouda, Cheddar, and Gruyère

Thick, solid blocks of hard cheeses are perfect for smoking. Their firm structure holds up well under low heat, letting smoky aromas sink in slowly.

• Gouda: Already mild and creamy, smoked Gouda gets nutty and almost caramel-like after time on the grill.
• Cheddar: Whether sharp or mild, Cheddar soaks up smoke deeply, adding complexity to a cheese that's already a classic.
• Gruyère: Slightly sweet, Gruyère develops a rich, earthy tone when smoked. It is ideal for melting onto burgers or snacking plain.

These cheeses don't melt right away, so they've got staying power on the grill. Slice them into thick slabs or leave them in blocks for best results.

 

 

Semi-Soft and Soft Cheeses: Mozzarella, Fontina, and Brie

Smoking softer cheeses can be tricky, but the results are worth a bit of effort.

• Mozzarella: Use a fresh or low-moisture log, and keep smoke sessions short. Smoked mozzarella is perfect for pizzas and salads.
• Fontina: Its creamy melt and mild flavor take on a rustic, buttery undertone after a gentle smoke.
• Brie: Wrap in foil and watch closely. The cheese will come out with a creamy texture and a gentle smoky finish.

Soft cheeses need only a brief kiss of smoke or lower temps to avoid turning into goo. Chill them well before smoking for best results. (More on this below)

 

Selecting Cheese for Cold Smoking vs. Hot Smoking

There are two roads to smoked cheese: cold smoking and hot smoking.

• Cold Smoking (under 90°F): Perfect for most cheeses. The low temperature allows cheese to absorb smoke flavor without melting.
• Hot Smoking (90-160°F): Reserved for firm, harder cheeses and short sessions; otherwise, the cheese melts.

For beginners, cold smoking works best. If your grill runs hot, choose firmer cheeses or use indirect heat to keep temperatures gentle.

 

 Pro Tips on How to Smoke Cheese on Your Grill

Getting smoked cheese right means being precise with your setup. A little smoke goes a long way, and keeping cheese from melting takes patience and the right tools.

We’ve put together the pro tips you need to know to smoke cheese on your grill perfectly. (And after you’ve got your smoked cheese, you can try out all sorts of ways to use it in delicious cheesy side dishes!):

 

Prepping Cheese for Smoking

Start with cheese blocks that are at least half an inch thick. Then:

• Unwrap the cheese and let it dry in the fridge for a few hours or overnight. This helps develop a skin, called a pellicle, which absorbs smoke better. Remember, a dry surface prevents sticking and ensures the smoke clings evenly.
• Cut into smaller pieces for more surface area if you want a stronger smoke flavor.

 

Setting Up Your Grill for Smoking Cheese

• Set up your grill for two-zone cooking with indirect heat. Place a foil pan of ice water under the grate to keep temperatures low and stable.
• Use a smoker box or a bundle of wood chips (apple, hickory, cherry) to generate smoke.
• Light just a few coals on one side of the grill—your goal is temperature control, not intense heat.
• Place the cheese away from direct heat. Monitor the temperature closely with a grill thermometer.

If your grill gets too hot, crack the lid or add more ice to cool things down. Remember, patience pays off.

 

 

Smoking, Cooling, and Storing Smoked Cheese

• Smoke cheese for 1 to 3 hours. Rotate pieces every 30 minutes for even exposure.
• Once finished, transfer cheese to a wire rack. Cool to room temperature before wrapping.
• Wrap tightly in plastic or vacuum seal. Let the cheese rest in the fridge for at least a week—time allows the smoky flavor to mellow and balance.

Smoked cheeses are best when sampled after resting. Don’t skip this step; it’s the secret behind deep, layered taste.

 

Elevate Your Eats: The Magic of Smoked Cheeses

Smoked cheeses bring a new world of flavor to backyard cooking. With a little practice, you can turn your grill into a smokehouse and fill your fridge with homemade cheese that rivals any specialty store. Add it to salads, toss it in recipes, or snack on it alone—the possibilities are endless.

Why not try your hand at using smoked cheese in grilled cheese sandwiches on the grill or other grilled snacks and appetizers? Whatever your next cookout holds, a touch of homemade smoked cheese is sure to spark conversation and keep everyone coming back for more.

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