A-MAZE-N-PRODUCTS Home > SMOKIN' 101 + RECIPES > Recipes > Smoked Cheese


Our favorite is a premium pepper jack.


Select a good quality cheese. Better quality cheese seems to taste better smoked.

Cut cheese into 2” thick slices. Place cheese on rack inside smoker or grill.

Smoke for 2½ hours or until desired color and flavor are achieved.

Vac seal or use stretch wrap for storage.


It’s very important to maintain the temperature inside your smoker or grill

under 90° to keep the cheese from melting. The smoke flavor will mellow with time.

Careful not to over smoke, as this can cause a bitter flavor.

We prefer using Apple wood for smoking cheese. A strong wood like

Hickory can be used, but do not over-smoke.

Place your cheese on Q-MATZ (available on our website, it’s an A-MAZE-N product!) or cookie cooling racks.