Category: Pellet Smoker

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Cold Smoked Cheese

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Cold Smoked Cheese

It’s cooling down outside and that is a perfect time to make your own smoked cheese. When the temperature stays below 80F you can fill up that pellet tube with your favorite wood flavors and get to smoking. For cold smoking, you are only burning pellets in the tube and this is the only heat source. This won’t be enough heat to melt the cheese however keep the tube at least 1 foot away from the cheese. You can use any type of grill or smoker to make cold smoked cheese as long as it has a lid and some ventilation. There are many different cheeses that you can use for smoking and what works for you might be different than what is listed here. If this is your first time smoking cheese, give these a try then expand out next time.

Ingredients

  • 8 oz colby jack
  • 8 oz medium cheddar
  • 8 oz pepper jack
  • 8 oz baby swiss
  • 8 oz jarlsberg

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Directions

First, fill a 3 hour smoke tube with pellets. For soft and semi-soft cheeses, use a lighter flavored wood such as apple. For hard cheeses use something with more flavor such as pecan or hickory. Light the pellets with a torch and allow them to burn for a minute or two. Blow out the flame and let the pellets smoke. Close the lid on the grill or smoker.


Next, remove any wax rind on the outside of the cheese. Slice the cheese block into smaller blocks roughly 4 x 4 x 2. This exposes more surface area which attracts smoke flavor. Place the smaller blocks onto a cooling rack and transport it to the grill or smoker.


Use a temperature monitor with an ambient probe to make sure the temperature in the grill or smoker does not exceed 90F. Smoke for 3 hours and turn each piece of cheese every 30 minutes. After 3 hours, remove the cooling rack with the cheese and allow it to rest for 30 minutes.


For storage, wrap the cheese in wax paper then vacuum seal each piece. Most cheeses can be stored up o 3 months in the refrigerator.

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Smoked Cowboy Beans

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Smoked Cowboy Beans

Cowboy beans are a spicy delicious side dish or main course for your next summer BBQ. If you like jalapeño peppers and some sweet heat, give this recipe a try!

Ingredients

  • 1 16 oz can kidney beans
  • 1 16 oz can pinto beans
  • 1 16 oz can navy beans
  • 1 16 oz can black beans
  • 12 ounces of salt pork or bacon
  • 4 bratwurst sausages
  • 1 yellow onion diced
  • 2 jalapeno peppers
  • 1/4 cup brown sugar
  • 1/4 cup molasses
  • 1/4 cup ketchup
  • 1/2 cup bbq sauce
  • 1 tablespoon yellow mustard
  • 1 tablespoon worcestershire sauce
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1 tablespoon BBQ rub

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Directions

First, lay out the 4 bratwurst sausages and salt pork slices onto a cooling rack. Season all sides with your favorite BBQ rub. Place the sausage and bacon cooling rack in the smoker and cook at 250 F for 2 hours. Use your favorite pellets because this recipe works with a variety of smoke flavors.


While the meat is smoking, dice one yellow onion, then slice two jalapenos leaving the seeds in. Open each can of beans, drain the liquid into the sink, then pour the beans into a large cast iron skillet or foil pan. Add the onion, jalapenos, BBQ sauce, ketchup, mustard, worcestershire sauce, chili powder, cumin, garlic powder, brown sugar, and molasses. Stir everything until all the ingredients are combined.


When the meat is finished smoking, pull it from the smoker and allow it to cool for 5 minutes. Slice the bratwurst and pork as thin or thick as you like, then add it to the bean mixture. Stir everything together once again, then place it on the smoker. Smoke at 250 F for 2 hours stirring every half hour.

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Pellet Smoked Poblano Chorizo Dip

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Pellet Smoked Poblano Chorizo Dip

Nothing beats a smokey cheesy meaty dip and this recipe brings all these delicious flavors together perfectly. This recipe requires a little bit of work and it yields a large amount but that’s a good thing right? Be sure to buy an extra bag of tortilla chips!

Ingredients

  • 4 poblano peppers
  • 1 white onion
  • 1 jalapeno pepper
  • 20 oz chorizo (5 links)
  • 8 oz cream cheese
  • 8 oz cheddar cheese
  • 8 oz colby jack cheese
  • 8 oz pepper jack cheese
  • 1 1/2 cups sour cream or greek yogurt
  • 2 cans refried beans
  • 1 teaspoon chili powder
  • 1 teaspoon cumin

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Directions

First, fire up the grill and allow it to heat on low. Peel the onion and cut it into 3 thick slices. Rub a light coat of olive oil on the onions and poblano peppers. When the grill reaches temp, add the onion, poblanos, and chorizo. Cook for about 6 to 10 minutes then flip everything to the other side and continue cooking. The poblanos will finish first, and should be removed when the skin on both sides is browned. After removing the peppers, place them in a plastic bag to steam off the skin. The onions will finish next followed by the chorizo when it reaches 165 F in the center.


While you are grilling, shred the cheddar, pepper jack, and colby cheeses and add it to a large bowl. Slice up the cream cheese into small chunks and add to the bowl. Add the greek yogurt / sour cream to the bowl and stir the contents until mixed.


After the peppers have steamed for 10 minutes, remove the outer skin layer from the peppers and discard. Remove the pepper stems and seeds, then dice the peppers and add them to the bowl. Dice the cooked onion and add it to the bowl. When the chorizo is done cooking, let it cool for a few minutes then remove the casing and chop the meat. Add the chorizo to the bowl and mix the contents of the bowl thoroughly.


Next spread around the 2 cans of refried beans on the bottom of a 13 inch skillet or foil lasagna pan. Spread the cheese poblano chorizo mixture on top of the refried beans. Slice the jalapeno thinly and place the slices on top of the cheese.


Preheat your pellet smoker at 250F using apple or pecan wood. Smoke the cheese dip for at least 1 hour. You can smoke longer if you like, just pay attention to the top layer of browning cheese and make sure it does not get too tough and overcooked.

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Pellet Smoked Mac and Cheese

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Pellet Smoked Mac and Cheese

Most people love mac and cheese, but have you ever tried smoked mac and cheese? If you have then you know how much better it is over traditional oven baked versions. With this recipe you get a unique flavor with this blend of cheeses and the optional jalapeño peppers. It’s super easy to cook on your pellet smoker, but if you must, you can bake it in the oven too. For a topping, this recipe uses buttery browned panko breadcrumbs. If you’re not a fan then simply apply more shredded cheese on top and follow the last broiler step. Now with that said, this recipe is NOT for the gooey runny melty style mac and cheese. If that’s what you are after, use more soft cheeses such as mozzarella or maybe even ricotta or mascarpone.

Ingredients

  • 16 oz package elbow macaroni
  • 4 tablespoons butter + 2 tablespoons for bread crumbs
  • 3 cups milk or half and half
  • 8 oz cream cheese
  • ¼ cup flour
  • 8 oz cup shredded cheddar cheese
  • 8 oz cup shredded gouda cheese
  • 8 oz cup shredded parmesan cheese
  • 1 cup panko breadcrumbs
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 teaspoon ground mustard
  • 2 jalapenos (optional)

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Directions

Bring the 8oz of cream cheese to room temperature and slice it into smaller blocks.


Bring a pot of water to a boil and cook the macaroni to the al dente firmness which is usually 6-8 minutes (follow the packaging instructions). When ready, pour the macaroni into a colander and run cold water over it to stop the cooking process. Mix the macaroni around to cool down all bits. Now you have partially cooked macaroni and it will finish cooking when you put it on the smoker.


Next, hand shred the cheeses and set it aside in a large bowl. Following this, remove the seeds from 2 jalapeno peppers and dice them up.


Next start the cheese sauce by melting 4 tablespoons of butter in a pan on medium heat. When the butter is melted, whisk the flour into the butter until the sauce thickens (about 2 minutes). Whisk in the milk (or half and half) and raise the heat to medium high and bring to a boil. Cook for about 2 minutes then whisk in the salt, pepper, and mustard ingredients. Turn the heat down to medium low and start adding the cheese. First start with two chunks of cream cheese and stir with a wooden spoon until fully melted. Continue to add cream cheese until it is fully incorporated into the sauce. Next add the shredded cheese about 1 cup at a time and stir into the sauce. When all the cheese is added, stir in the chopped jalapenos. Next add the macaroni into the sauce and stir until it is fully coated with cheese sauce.


Next pour the mac and cheese into a large cast iron skillet or a lasanga foil pan. Have your pellet smoker running at 250 F with pecan or apple pellets. Place the skillet or pan on the smoker and cook for 2 – 2 1/2 hours. Use a toothpick and test for doneness. When it slides in with no resistance, the mac and cheese is ready.


Next melt 2 tablespoons of butter in a small saucepan and stir in the panko breadcrumbs. Cook for about 3 minutes until all the butter is absorbed but try not to brown the breadcrumbs. Sprinkle the breadcrumbs on top of the mac and cheese. Set your oven broiler on low, then cook the mac and cheese for 1 minute. Be careful not to burn the breadcrumbs, you just want them brown. Let it cool for a few, then serve and enjoy!

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