Easy DIY Smoker and Alder Smoked Cheese

Making smoked cheese on your stove top is super easy and practical. It only takes about an hour to make delicious smoked cheese. And you only need a small amount of Alder woodchips. We love Alder for smoking it gives cheese an amazing signature Pacific northwest flavor. Similar to the flavors imparted on Pacific Northwest Smoked Salmon.

Materials & Ingredients

Old Large Pot – one you don’t really use. I got an old canning pot at the Goodwill

Aluminum Foil – I went fancy and used pie tins.

Wiring cooling rack that fits in your pot – I used an extra canning rack I had

Alder Stovetop Smoker Woodchips – we sell these in our shop (Check Them Out Here)

Oven Mitts– Any old mitts will do

Tongs- for grabbing the cheese

Cheese- We love extra sharp Vermont Cheddar but it works with all types

Directions

DIY Stovetop Smoker

(Please make sure your kitchen is well ventilated)

1. Tear a piece of foil that fits inside the bottom of your pot, or use an old pie tin. That is what I do then I just reuse it.  Place in bottom – this will make clean-up easier.

2. On top of the foil or pie tine sprinkle some woodchips – about  1/4″ thick.

3. Tear another piece of foil or use another pie tin t and place it on the woodchips. Place your wire rack on top of this foil or pie pan.

4.  Tear a piece of aluminum foil that is long enough to wrap around your lid and pot. Alternatively you can use metal clips, to clamp the lid close.  Set this aside for later. The purpose is to help hold the smoke inside the pot. It does a good job for the most part. A little teeny bit of Smoke still escapes so you should probably be in a ventilated area.

We just open our kitchen window & turn the fans on. Never had an issue.

Now that your smoker is assembled it’s time to smoke our cheese.

Cold Process Smoked Cheese

1. Cut the Cheese. I like to cut the cheese in 1″-1.5″ thick chunks – this gives a nice smoke to cheese ratio.

2. Place your pot on the stove, without the lid or cheese and turn on the burner. I use Medium/High. Just watch for the smoke to start to rise. As the pan & foil heat, the Alder woodchips begin to burn, creating smoke.

3. Once you see smoke, place your cheese in the middle of the rack & securely close your pot.

4.Using the foil wrap, or metal clips, secure the pot lid in place.  Some smoke might still escape. Just do the best you can. Let cook for about 3-7 minutes, using caution not to melt your cheese.

5. Now turn off the stove and remove the pan from the burner. Let sit for at least 45 minutes.

6. After 45 minutes remove the foil and take out cheese. Wrap & Chill.

Pro Tips:

If you want a milder smoked cheese remove from pot sooner.

If you want a rich smoked cheese, leave in the pot for an hour or more.