Saucy Rossy BBQ
Snacks & Sides

Applewood Cold Smoked Cheddar

Blocks of cheddar cold smoked with applewood in an unlit gas grill, then rested, dried, and vacuum sealed so the smoke mellows into smooth, balanced flavour.

Time90 min smoke + rest CategorySnacks & Sides Watch5:11
Applewood Cold Smoked Cheddar — watch on YouTube

Watch the full cook on YouTube

Method

  1. 1Fill a smoke tube with Traeger apple pellets, light it, and place it directly inside the gas grill — leave the gas off for a true cold smoke.
  2. 2Place the blocks of cheddar on the grates, close the lid, and cold smoke for 1 hour and 30 minutes, letting the applewood smoke slowly fill the chamber.
  3. 3Remove the cheese and rest it at room temperature for 1 hour to let the smoke mellow before refrigeration.
  4. 4Refrigerate the cheese unwrapped for 6 hours so the surface dries and the smoke settles.
  5. 5Vacuum seal the cheddar and rest it in the fridge for 1–2 weeks so the smoke flavour normalizes and balances throughout — the key to smooth, not bitter, smoked cheddar.

Watch it on YouTube

Know your cook

More information, cause recipe back stories are stupid

No 500-word life story — just the good-to-know stuff on what’s actually in this cook. Here’s the rundown on every real ingredient, health and nutrition wise.

Cheese
Cheese is a good source of protein and calcium and pairs naturally with smoke, but it's also high in saturated fat and sodium — a little delivers big flavour, so treat it as a rich accent.
Apple
Apples add natural sweetness, fibre, and vitamin C. In a brine or alongside pork they balance salt and smoke; on their own they're a low-calorie, gut-friendly fruit.

General nutrition info only, not medical or dietary advice — portions, brands and add-ons change the numbers.

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