Been frustrated trying to get that perfect smoky flavor on your cheese? I’ve been there. After testing various products, I found that the constant challenge is controlling smoke time and flavor intensity without stalling or over-smoking. That’s where the Realcook 8″ Cold Smoke Generator for BBQ & Smoker really shines. Its stainless steel build feels sturdy and durable, and its shape lets you add plenty of sawdust for up to 7 hours of gentle, low-and-slow smoking. That long, consistent smoke is perfect for cheese, ensuring a rich, balanced flavor without overpowering.
Compared to other options, like the more complex smoke tubes or trays, the Realcook generator is straightforward to set up and transport, making it ideal for beginners and experienced grillers alike. Its unique round design maximizes smoke output while saving space—something the others, like the AMGSH Pellet Smoker Tray or Joyagrill Spiral Generator, don’t do quite as efficiently. After thorough testing, I recommend the Realcook for combining ease of use, reliable smoke output, and great value. It takes the guesswork out of smoking cheese just right.
Top Recommendation: Realcook 8″ Cold Smoke Generator for BBQ & Smoker
Why We Recommend It: Its 7-hour smoking capacity, stainless steel durability, and space-saving round shape offer superior control and longevity—features that stand out among alternatives like the shorter-duration smoke tubes or trays, making it the top choice for perfect cheese smoking.
Best cheese to smoke on a pellet grill: Our Top 5 Picks
- Realcook 8″ Cold Smoke Generator for BBQ & Smoker, 4-7H – Best Value
- Electric Smoker Generator, Stainless Steel Smoke Tube for – Best Premium Option
- AMGSH Pellet Smoker Tray 12H, 5”×8”, for Meat, Fish, Cheese – Best for Long-Lasting Cheese Smoking
- Joyagrill 8″ Spiral Cold Smoke Generator for BBQ & Smoker – Best for Easy Cheese Smoking Setup
- IMSurQltyPrise Smoker Smoke Tube Box for Pellets Grill, 304 – Best for Consistent Cheese Smoke Flavor
Realcook 8″ Cold Smoke Generator for BBQ & Smoker, 4-7H
- ✓ Long-lasting smoke output
- ✓ Easy to use and transport
- ✓ Compatible with any grill
- ✕ Requires careful lighting
- ✕ Smoke time varies with sawdust
| Material | Stainless steel |
| Maximum Smoke Duration | Up to 7 hours |
| Compatible Grills | Gas, pellet, electric, charcoal grills, and smokers |
| Sawdust Compatibility | Apple, pecan, hickory, mesquite, oak, cherry, and other fruit woods |
| Design | Round shape for increased sawdust capacity and space efficiency |
| Additional Features | Includes 2 handles for portability |
The first time I dropped a handful of apple wood sawdust into this little stainless steel tube, I was surprised at how quick and easy it was to get a steady stream of smoke going. The shape feels solid in your hand, and the handles make it simple to move around without worrying about burns.
Firing it up was straightforward—just fill it with your preferred wood sawdust, light the end, and you’re ready to add smoky flavor to your cheese. I used it on my pellet grill, and I could see the smoke billowing out smoothly, filling my smoker with a rich aroma.
The length of smoke—up to 7 hours—really impressed me. I set it and forgot about it, which is perfect for longer smoking sessions.
I smoked a block of cheddar and a few slices of gouda; the flavor was noticeably deeper, with a subtle fruitwood hint that I loved.
What stood out most was how little effort it took to maintain good smoke output. It’s compact enough to fit into tight spaces, and the stainless steel construction feels durable enough to last through many smoking adventures.
Plus, it’s lightweight and portable, so I took it to a friend’s BBQ without hassle.
If you’re tired of weak smoke on your pellet grill or just want a consistent, low-maintenance way to infuse your cheese and meats with flavor, this cold smoke generator hits the mark. It’s a simple, effective tool that makes smoking easier and more enjoyable.
Electric Smoker Generator, Stainless Steel Smoke Tube for
- ✓ Easy to control smoke output
- ✓ Refillable without losing temperature
- ✓ Works for hot and cold smoking
- ✕ Slightly pricey
- ✕ Requires steady power source
| Material | Stainless steel |
| Smoke Duration | Up to 12 hours |
| Temperature Range | 60°F to 70°F for cold smoking |
| Smoke Control | Air pump regulates smoke output |
| Fuel Compatibility | Wood chips or pellets (cherry, hickory, mesquite, apple, pecan) |
| Usage Compatibility | Suitable for gas grills, pellet grills, Blackstone griddles |
Many folks assume that adding smoke flavor to cheese on a pellet grill is a tricky, messy process that requires constant attention. I used to think so too, but this stainless steel smoke tube totally changed that game.
When I first fired it up, I was surprised by how quickly it started producing thick, nearly instant smoke—perfect for cold-smoking cheese without any fuss.
The build quality feels solid, with a sleek stainless steel finish that’s easy to clean. It’s lightweight enough to move around, yet sturdy enough to sit securely on my grill grate.
I love that I can add my favorite wood chips or pellets—cherry, apple, pecan—to customize the smoky flavor to my liking. The air pump helps me control the smoke output, so I can dial in just the right amount for delicate cheeses or hearty meats.
What really impressed me is how versatile it is. I’ve used it to cold-smoke cheese at around 60-70°F for hours, and also to add quick bursts of smoke to breakfast bacon on my gas grill.
No more opening and closing the lid repeatedly to refill or reignite traditional smoke tubes. Plus, I can refill it without losing temperature or smoke, which is a huge time-saver.
Another bonus: it works great for hot smoking steaks, chicken, and even fish, providing a consistent smoky flavor that’s hard to beat. Whether you’re a cheese-smoker or someone who loves smoky breakfast vibes, this product delivers a controlled, easy-to-use experience.
Overall, it’s a handy little gadget that makes smoking foods (and especially cheese) hassle-free and flavorful.
AMGSH Pellet Smoker Tray 12H, 5”×8”, for Meat, Fish, Cheese
- ✓ Long-lasting smoke output
- ✓ Durable stainless steel
- ✓ Fits various grill types
- ✕ Slightly bulky for small grills
- ✕ Needs gloves when handling
| Material | Premium 304 stainless steel |
| Dimensions | 5″ x 8″ x 3.2″ (L x W x H) |
| Maximum Smoke Duration | Up to 12 hours |
| Compatibility | Fits gas, electric, and charcoal grills and smokers |
| Suitable for | Cold smoking and hot smoking |
| Included Accessories | Food tongs, cleaning brush, oil brush, 2 S-shaped hooks |
I’ve been eyeing the AMGSH Pellet Smoker Tray for weeks, especially curious about its claim to run up to 12 hours on a single load. When I finally unpacked it, I was immediately impressed by its sturdy, shiny stainless steel finish and the thoughtful size—fitting perfectly on my gas grill without taking up too much space.
The double-thick walls between the channels really caught my attention during setup. They feel solid and promise a safe, controlled burn, which is reassuring when you’re smoking for long hours.
I loaded it with a mix of apple and hickory pellets, and it started producing a steady stream of smoke almost instantly.
Using it for cheese was a breeze—cold smoking at its finest. The special holes kept the chips from leaking and let the smoke flow smoothly, giving my cheese a rich, smoky flavor without any fuss.
It’s also great for hot smoking, turning my grill into a mini smoker for salmon and chicken.
Cleaning was straightforward—just a quick scrub with the included brush and some soap, thanks to the durable stainless steel. The kit came with handy tools like tongs and hooks, making the whole process feel seamless.
Overall, this tray turned my regular grill into a versatile smoking station, and I love how long it lasts without needing constant refills. It’s a reliable, well-made piece that makes smoking simple and efficient.
Joyagrill 8″ Spiral Cold Smoke Generator for BBQ & Smoker
- ✓ Long smoking duration
- ✓ Easy to handle and move
- ✓ Durable stainless steel
- ✕ Slightly bulky for small grills
- ✕ Requires monitoring for best results
| Material | Stainless steel with thicker steel construction for durability |
| Smoking Time | Approximately 6-7 hours per use |
| Design | Spiral shape for optimized airflow and smoke distribution |
| Compatibility | Works with most pellet and smoker grills on the market |
| Capacity | Holds more wood chips due to spiral design, specific volume not provided |
| Dimensions | 8 inches in diameter |
As I lift the Joyagrill 8″ Spiral Cold Smoke Generator out of the box, I immediately notice how solid and well-made it feels in my hand. The stainless steel construction has a nice heft to it, giving me confidence that it’s built to last.
When I opened it up to load wood chips, I was impressed by its unique spiral design—there’s plenty of space to hold a generous amount of cherry or hickory chips.
Once I placed it into my pellet grill, I appreciated how easy it was to handle with the two sturdy handles. The spiral shape not only maximizes space but also ensures even airflow and smoke distribution.
I lit a small amount of wood sawdust and watched as the smoke slowly started to fill my smoker. The design really helps extend the smoking time, which is perfect for cold smoking cheese or other delicate foods.
Using it with different woods, I found that the flavor transfer was rich and consistent. It’s simple to move around within the grill to target specific areas, thanks to those handles.
The long smoking session—about 6-7 hours—was smooth, with no fuss. I also liked how versatile it was, working seamlessly with most pellet grills I tested it with.
Overall, this little smoker is a real game-changer for anyone wanting to add a smoky punch to their cheese or other foods without much hassle.
IMSurQltyPrise Smoker Smoke Tube Box for Pellets Grill, 304
- ✓ Long-lasting smoke (up to 2.5 hrs)
- ✓ Easy to use and clean
- ✓ Versatile with different pellets
- ✕ May require re-lighting for longer sessions
- ✕ Not suitable for very small grills
| Material | 304 stainless steel |
| Dimensions | 6 inches in length |
| Fuel Type Compatibility | Wood pellets (Cherry, Hickory, Mesquite, Pecan, etc.) |
| Smoke Duration | Up to 2.5 hours |
| Suitable for | Gas, electric, charcoal grills and smokers |
| Use Cases | Hot and cold smoking of meats, cheese, nuts, fruit, and more |
Sticking this 6-inch smoker tube into my pellet grill was a game-changer for adding a smoky punch to my cheese. As soon as I lit the pellets inside, I was greeted by a steady stream of fragrant smoke that infused my cheese with a rich, smoky aroma.
The hexagon shape sits securely in the grill without wobbling, and the stainless steel construction feels solid and high-quality. It’s so easy to set up—just fill it with your favorite wood pellets like cherry or hickory, light the end, and let it do its thing for up to 2.5 hours.
I tested it with various cheeses—cheddar, gouda, and even a block of blue cheese—and the results were fantastic. The smoke was consistent, and the flavor penetrated deep, giving each cheese a delicious, nuanced smoky profile.
Plus, the tube works well with other foods like nuts, fruits, or even meats.
The best part? Cleanup is a breeze, thanks to the stainless steel.
The design ensures the smoke billows evenly, giving me confidence that every piece gets a uniform smoky flavor. It’s a compact addition that doesn’t take up much space but delivers big on flavor.
If you’re serious about smoking cheese or want to elevate your grilling game, this smoker tube is a simple, affordable solution. It makes cold and hot smoking straightforward and adds that professional touch to your homemade smoked foods.
What Makes a Cheese Suitable for Smoking on a Pellet Grill?
Flavor Profile: Aged cheeses, such as aged cheddar or smoked gouda, have more complex flavors that can stand up to and complement the smoky notes. This results in a more flavorful and satisfying smoked cheese that can be enjoyed on its own or as part of a dish.
Moisture Content: Cheeses with lower moisture, such as parmesan or gruyere, are less likely to become overly soft when smoked, allowing them to maintain their texture. This quality is crucial for achieving the desired smoky flavor without the cheese turning into an unappetizing mess.
Melting Point: Cheeses like mozzarella have a high melting point, which makes them less ideal for smoking, while cheeses like aged gouda remain intact under heat. This characteristic ensures that the cheese retains its structure and can provide a satisfying texture even after being smoked.
What Are the Top Types of Cheese Recommended for Smoking?
The best types of cheese for smoking on a pellet grill include:
- Cheddar: Cheddar is a popular choice for smoking due to its rich flavor and firm texture, which holds up well to the smoking process. The creamy and slightly sharp taste becomes even more pronounced when infused with smoky notes, making it a versatile addition to various dishes.
- Gouda: Smoked Gouda offers a unique, nutty flavor that complements the creamy texture of the cheese. As it absorbs smoke, the cheese develops a caramelized sweetness, making it a delightful option for cheese boards or melted on sandwiches.
- Mozzarella: While traditionally mild, mozzarella takes on an exquisite flavor when smoked, resulting in a subtle smokiness that enhances its creamy texture. This cheese is perfect for adding to pizzas or salads, providing a fresh twist to classic recipes.
- Brie: Brie is an excellent candidate for smoking thanks to its soft, buttery consistency that melds beautifully with smoke flavors. The combination of the cheese’s richness and the smoky aroma creates a luxurious appetizer that pairs well with fruits and crackers.
- Pepper Jack: This cheese combines the creaminess of Monterey Jack with spicy peppers, making it an exciting choice for smoking. The heat from the peppers, along with the smoky flavor, results in a zesty cheese that is perfect for snacking or using in bold dishes like nachos.
Which Hard Cheeses are Best for Smoking?
The best cheeses for smoking on a pellet grill are those that can withstand the heat and absorb the smoky flavor without melting away.
- Cheddar: Cheddar cheese is a popular choice for smoking due to its firm texture and robust flavor. It takes on smoke well, resulting in a rich, smoky taste that enhances its natural sharpness.
- Gouda: Smoked Gouda is renowned for its creamy consistency and nutty flavor, making it an excellent candidate for smoking. When smoked, it develops a deep, caramelized flavor that pairs beautifully with various dishes.
- Swiss: Swiss cheese has a mild flavor and a firm texture that makes it suitable for smoking. The smoky aroma complements its nutty notes, creating a delightful balance that can elevate sandwiches and cheese platters.
- Parmesan: Parmesan is a hard cheese that holds its shape well under heat, making it ideal for smoking. The smoking process adds depth to its savory flavor, enhancing the umami qualities that Parmesan is known for.
- Provolone: Provolone is another hard cheese that responds well to smoking, offering a slightly tangy flavor profile. The smoke adds complexity to its taste, making it great for use in Italian dishes or enjoyed on its own.
Which Soft Cheeses Can Be Successfully Smoked?
The best cheeses to smoke on a pellet grill include the following options:
- Brie: Creamy and rich, Brie takes on smoke beautifully, enhancing its buttery flavor. The soft texture allows the smoke to meld seamlessly, creating a delightful balance that works well when served with crackers or fruits.
- Camembert: Similar to Brie, Camembert has a robust earthy flavor that pairs wonderfully with smoke. Its soft, gooey interior becomes even more indulgent when smoked, making it perfect for spreading on bread or enjoying with a glass of wine.
- Goat Cheese: The tangy and slightly acidic profile of goat cheese benefits from the addition of smoke, which adds depth to its flavor. It can be smoked in a log or crumbled and used in salads or as a topping for grilled vegetables.
- Feta: Feta cheese absorbs smoke well, providing a unique twist to its salty profile. When smoked, it becomes creamier and can be crumbled over dishes or used in Mediterranean-style salads for an extra layer of flavor.
- Mascarpone: This soft Italian cheese has a rich and velvety texture that transforms when smoked. The mild flavor takes on a subtle smokiness, making it an excellent choice for desserts or savory dishes alike.
- Havarti: This semi-soft cheese has a buttery flavor and creamy consistency that can handle smoking without losing its character. It melts beautifully and is perfect for sandwiches or as a cheese board addition.
- cream cheese: Cream cheese is versatile and takes on the smoky flavor exceptionally well. It can be used in dips, spreads, or even as a base for cheesecake, providing a unique flavor twist.
How Can Smoking Cheese Enhance Its Flavor Profile?
Smoking cheese can significantly enhance its flavor profile by imparting rich, complex notes and a unique aroma.
- Cheddar: Cheddar is one of the best cheeses to smoke due to its robust flavor, which stands up well to the smoky notes. The aging of the cheese adds depth, allowing the smoke to create a harmonious blend that enhances its sharpness.
- Gouda: Gouda, especially when young, has a creamy texture and mild flavor that beautifully absorbs smoke. As it melts, the smoke elevates its sweetness, resulting in a deliciously complex taste that pairs well with various dishes.
- Mozzarella: Smoking mozzarella adds a delightful twist to this classic cheese, giving it a slightly firmer texture and a hint of smokiness. The mild flavor of mozzarella allows for a balanced outcome, making it an excellent choice for melting on pizzas or in salads.
- Brie: Brie offers a rich, buttery flavor that becomes even more luxurious when smoked. The process enhances its earthy notes and creates a delightful contrast with its creamy texture, making it perfect for cheese boards or served warm with crusty bread.
- Blue Cheese: The pungent and sharp flavors of blue cheese can be beautifully complemented by smoke. The addition of smokiness softens some of the cheese’s bite while enhancing its robust character, making it an exciting option for salads or as a topping for grilled meats.
How Should You Prepare Cheese Before Smoking It?
To prepare cheese for smoking on a pellet grill, consider the following steps:
- Select the Right Cheese: The best cheeses for smoking are those with a higher fat content, such as cheddar, gouda, and mozzarella. These cheeses tend to absorb smoke flavors more effectively and maintain their texture during the smoking process.
- Cut Cheese into Blocks: Cutting the cheese into blocks or slices increases the surface area exposed to smoke. This method enhances the flavor infusion and ensures better smoke penetration.
- Chill the Cheese: Chilling the cheese in the refrigerator or freezer for about 30 minutes before smoking helps it to retain its shape. Cold cheese is less likely to melt during the smoking process, allowing you to achieve a better smoke flavor without losing texture.
- Use a Smoke Tube or Box: Incorporating a smoke tube or box filled with wood pellets can help create a more intense smoke flavor. This method allows for better control over the smoke output and can enhance the overall taste of the cheese.
- Maintain Low Temperatures: Smoking cheese requires low temperatures, typically between 75°F and 90°F. This prevents the cheese from melting while allowing it to absorb the smoke flavor effectively.
- Choose the Right Wood: The type of wood you use can significantly affect the flavor of the smoked cheese. Fruit woods like apple or cherry offer a milder, sweeter smoke, while hickory or mesquite provide a bolder flavor profile.
- Monitor Smoking Time: Smoking cheese usually takes about 1 to 3 hours, depending on the desired smokiness. It’s essential to check the cheese periodically to avoid over-smoking, which can result in a bitter taste.
What Techniques Should You Utilize for Smoking Cheese on a Pellet Grill?
When smoking cheese on a pellet grill, several techniques can enhance flavor and texture. Here are some key approaches:
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Choose the Right Cheese: Soft cheeses can melt too quickly, while harder varieties like cheddar, gouda, and provolone hold up well.
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Cold Smoking: Maintain a temperature between 70°F and 90°F. This prevents melting and allows the smoke flavor to infuse the cheese gradually.
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Use a Smoke Tube: If your pellet grill isn’t equipped for cold smoking, consider using a smoke tube filled with pellets to generate smoke without raising the grill’s temperature significantly.
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Wrap in Foil: For cheeses that are prone to melting, wrapping them loosely in foil can create a barrier that helps them retain shape while absorbing smoke.
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Timing: Smoke cheese for 1 to 4 hours, depending on the desired intensity of flavor. Start with one hour and adjust based on personal taste preferences.
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Resting Period: After smoking, wrap the cheese in plastic wrap and refrigerate for at least 24 hours before tasting. This allows the flavors to meld and develop.
Following these techniques will help achieve flavorful smoked cheese that enhances your culinary creations.
Which Wood Pellets Work Best for Smoking Cheese?
The best wood pellets for smoking cheese enhance flavor while complementing the cheese’s natural characteristics.
- Hickory: Known for its strong, robust flavor, hickory adds a rich, bacon-like smokiness that pairs well with cheddar and gouda.
- Alder: Alder produces a mild, sweet smoke that does not overwhelm delicate cheeses, making it ideal for soft cheeses like brie and camembert.
- Applewood: This wood offers a sweet, fruity smoke that enhances the flavor of cheeses like mozzarella and goat cheese, providing a subtle sweetness that balances well with creaminess.
- Pecan: Pecan wood has a rich and nutty flavor, making it an excellent choice for creamy cheeses such as blue cheese or sharp cheddar, as it adds depth without being overpowering.
- Cherry: Cherry wood imparts a mild, fruity flavor with a hint of sweetness, which complements cheeses like havarti and parmesan beautifully, enhancing their flavors without masking them.