1. How long should I smoke provolone cheese?

The smoking process typically takes between 2 to 4 hours, depending on the intensity of the smoke you prefer. The key is to smoke the cheese long enough to absorb the flavor without making it too overwhelming. Be sure to check the cheese periodically for the desired level of smokiness.

2. Can I smoke provolone cheese on a gas grill?

Yes, you can smoke provolone on a gas grill. To do this, you’ll need to create an indirect heat zone by turning on only one burner and placing the cheese on the unheated side. You can use a smoker box with wood chips to produce the smoke.

3. What’s the best temperature for smoking provolone cheese?

The ideal temperature for smoking provolone is between 80°F and 90°F. This low heat is important to keep the cheese from melting while still allowing it to absorb the smoke.

4. Can I freeze smoked provolone cheese?

Yes, you can freeze smoked provolone cheese. Wrap it tightly in plastic wrap, followed by aluminum foil, and place it in a freezer-safe container. It can be stored for up to 1 to 2 months. However, freezing may slightly alter the texture.

Easy Smoked Provolone Cheese Recipe: Step-by-Step Guide

Description

This easy smoked provolone cheese recipe shows you how to add a smoky, savory depth to provolone cheese. Whether you’re serving it as an appetizer or using it in a sandwich or pasta, this homemade version will elevate your meals with its bold flavor and creamy texture.

Ingredients

Scale

1 block of provolone cheese (8 oz)
Wood chips (applewood, hickory, or cherrywood)
Ice (optional, for cooling)

Instructions

Prepare the Smoker: Preheat the smoker to 80°F-90°F.
Select and Prepare the Cheese: Cut the provolone into manageable blocks or wedges.
Add Wood Chips: Soak your chosen wood chips for 30 minutes and add them to the smoker.
Arrange the Cheese: Place the provolone pieces on a cooling rack or smoker shelf, ensuring the pieces aren’t touching.
Smoking Process: Smoke the cheese for 2-4 hours, checking the smoke level every 30 minutes.
Cooling Down: Remove the cheese once it has reached your desired smoky flavor, let it cool to room temperature, then refrigerate for at least 24 hours before using.

Notes

Smoked flavor intensity: Smoking for 2 hours provides a mild smokiness, while 4 hours gives a stronger, bolder flavor.
Avoid overheating: Ensure the smoker stays between 80°F and 90°F to avoid melting the cheese.
Resting period: The cheese should be refrigerated for 24 hours for optimal flavor development.

Prep Time: 5 minutes (for preparing the cheese and smoker)
Cook Time: 2 to 4 hours (for smoking the cheese)
Category: Appetizer, Snack, Cheese
Method: Smoking
Cuisine: American, Italian

Nutrition

Serving Size: Per Serving (approximate)
Calories: 110
Sugar: 0g
Sodium: 350mg
Fat: 9g
Carbohydrates: 1g
Fiber: 0g
Protein: 7g

Keywords: smoked provolone, homemade smoked cheese, easy smoked cheese recipe, smoking provolone, provolone cheese recipe, DIY smoked cheese