This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please see the disclosure for more information.
Oh, yes, people laughed when I brought up the idea of smoking Velveeta. “Why?” “Are you insane?” You name it, I heard it. But I was not deterred. In my mind I had already tasted smoked Velveeta mac-and-cheese and grilled cheese sandwiches. And they tasted fantastic.
If you’re making a weird face right now and asking yourself if you need to do this, let me help you. You darned do sure need to make this. Right now. Or tomorrow at the latest. Take Velveeta to a new level. Velveeta nirvana!
Amazingly Delicious
I used the exact same process that I use for cold smoking cheese blocks except that I froze the Velveeta overnight first. Velveeta gets soft even at room temperature. By freezing it I was helping to guarantee that it didn’t melt on a smoker. And it didn’t! It came out absolutely amazing! Next time, I’m loading up my smoker big time with Velveeta! This stuff is awesome!
Smoke’s Up!
I use a smoke tube when cold smoking. It gives me perfect control over the temperature and produces consistent smoke. I buy wood pellets (I used apple) and fill the tube completely, then light one end. The tube stays lit for a few hours, perfect for smoking cheese or anything else that doesn’t need higher heat. I highly recommend it. It’s also great for adding smoke flavor to dishes being cooked on a gas grill.
- 【UP TO 5+ HOURS BILLOWING SMOKE】Just add your…
- 【WORKS WITH ALL GRILLS AND SMOKERS】JY COOKMENT…
Smokers Beware
Velveeta comes wrapped. Unwrap it before freezing it. Oh you might think like me (the first time) and figure that it’ll be even easier to unwrap once it’s frozen. Well, let me tell you fellow smokers, it’s not. In fact, it’s the exact opposite of easy to unwrap. So do that first then place it on a plate or some wax paper or whatever and put it in the freezer for at least 1 full day.
The first thing I made with smoked Velvetta was, of course, macaroni and cheese!
Smoked Velveeta
Equipment
Ingredients
- 1 pound Velveeta
Instructions
- Unwrap the Velveeta. Place on a plate and place in the freezer for at least 24 hours.
- Fire up your smoker for cold smoking.
- Make sure you keep the temperature below 90 F, and preferably at 70 F.
- Place the Velveeta on a grate or in a disposable pan and transfer to the smoker.
- Smoke for 30 minutes to 2 hours depending on how strong you want the smoke flavor. If the cheese begins to sweat wipe it dry and make sure the temperature is staying low.
- Remove from the smoker and let cool completely. Place in a vacuum sealer bag or resealable bag and close. Refrigerate for at least 2 weeks before using.
Notes
Nutrition
- 【BILLOWING SMOKE AND BIG CAPACITY】 The pellet…
- 【UNFORGETTABLE FLAVORS FOR HOT AND COLD…
The idea of freezing the cheese overnight is interesting. What I would do is put the cheese block on a grate over a container of ice cubes and I would rotate the cheese 180° halfway through the smoke. The ice cubes are obviously not necessary for Harder cheeses. All of the cheeses I have smoked so far have been about four hours and no complaints about over smoky taste.
Fortunately, where I live at this time of the year we’re hovering around the freezing mark and I can smoke cheese from late fall to late spring without any fear of exceeding even 60° in the smoke smoker and it’s out of direct sunlight which is a huge bonus.