We’re all familiar with the deliciousness of smoked bacon, ham, and other meats, but did you know that you can also try smoking and curing fish and even cheese? Smoking these foods is a game-changer, taking the flavors and textures to a whole new level. 

My Nana has been dabbling in the art of smoking beyond meat for years, and I must say she has certainly mastered it! On one particular occasion, she generously presented me with a delectable-looking smoked cheese that was simply mouth-watering.

After that, I decided to go beyond the common smoking meat, and Nana taught me lots of things about smoking fish, cheese, and other foods. Let me share some of what I learned from her.

Tips and Guide to Smoking and Curing Fish

First of all, you need to know that the process of smoking and curing fish is definitely different from smoking meat. They have different settings for temperature, cooking time, and humidity level. Nana said it’s the first thing we should understand about a perfect smoked fish.

Additionally, there are two ways to smoke fish, cold and hot smoking. If you want to preserve the fish for future use, you’ll need to do cold smoking. But if you plan to cook the fish with smoke, you’ll need to do hot smoking.

Hot and Cold Smoking Fish

Hot smoking is an easy way to prepare and cook fish. It involves the use of smoke at a temperature high enough to cook the fish while it imparts flavor and aroma. To hot smoke your fish, you’ll need a smoker or grill that can maintain a consistent temperature between 180-220°F (82-104°C). But for cold smoking, you should aim for lower temperatures. For added flavor, you should also have some wood chips or chunks on hand.

You can start the process by seasoning your fish with a dry rub or marinade and letting it sit in the refrigerator for several hours. You can season the fish with your favorite spices or marinate it in a mixture of salt, sugar, and spices for at least an hour to add extra flavor.

Next, place the prepared fish onto a grate inside of your smoker or grill and cover it with wood chips or chunks of your choice. Smoke the fish until it reaches an internal temperature of 145°F (63°C) before serving.

If you’re cold smoking and curing fish, one of my Nana’s tried and tested tips for achieving low temperatures is to soak your wood chips in water for about an hour before using them to smoke the fish. This technique helps to ensure that the heat produced during the smoking process is relatively low, which makes it easier to preserve the delicate flavor of your favorite fish.

Tips and Guide to Smoking Cheese

The smoking process help to prevent the spoilage of cheese and other foods by reducing moisture levels. It can also impart a unique smoky flavor and aroma that can elevate any dish. And the best part? Smoking cheese can enhance its texture and add flavor notes such as nutty, smoky, or earthy, making it an ideal addition to any culinary creation you can dream up. Whether you’re making a cheesy pasta dish, a fresh salad, or a gooey grilled cheese sandwich, smoked cheese can take it to the next level. 

How to Smoke Cheese and Preserve it

Nana said that cold smoking is the best smoking technique for cheese. Smoking cheese is a simple and enjoyable process that can be done in your very own backyard. The most straightforward method for smoking cheese involves using a barbeque charcoal grill, which provides an effective and flavorful way to cook the cheese.

To start, gather your necessary supplies, such as wood chips, charcoal, lighter fluid, gloves, and some sort of container to hold the chips. Next, you will need to light the charcoal on your grill until it is hot enough to smoke the cheese.

Once this is done, add some wood chips over the coals and then place your cheese onto either a grate or metal tray above the heat source. The best temperature for smoking cheese is just below 90 degrees Fahrenheit.

Finally, close the lid on your grill and let it sit for around three hours while checking on it every once in a while. Following these steps should result in perfectly smoked cheese!

Best Smoking Temperature for Cheese

Cold smoking cheese is best done when the weather is cooler, as most cheeses will start to melt at temperatures of around 90°F. This temperature is relatively low, so it’s important to ensure that the environment in which you are cold-smoking your cheese is cool enough to prevent melting.

So, when it comes to smoking cheese, the best cheeses to smoke are those with more fat and a firmer texture because they can handle the smoking process better without melting or getting too soft. Cheeses like cheddar, gouda, provolone, mozzarella, and even brie are all great choices. But it’s important to note that some softer cheeses, like brie, may need to be frozen before smoking, so they don’t melt.

Also, you can try out different wood chips to make new flavor combinations. Hickory or oak will give you a classic smoky taste, while apple or cherry will give you a sweeter, fruitier taste, and maple will add a hint of sweetness. So, whether you’re a cheese expert or just want to try new things, there are plenty of tasty cheeses you can smoke and try out.

Other Foods to Smoke

In addition to traditional proteins like meat, fish, and cheese, you can smoke plenty of other foods to create delicious dishes with a smoky flavor. Vegetables such as peppers, eggplant, onions, and more can all be smoked to create a unique taste that is perfect for making delectable dips and spreads. These vegetables also offer an excellent way of adding smokiness to soups, stews, and casseroles.

You can add the smoked fruits like peaches or apples to desserts like pies or crumbles to give them a unique and interesting twist. Smoking these fruits adds an enticing smoky flavor that will enhance the sweetness of the dessert, creating a truly unforgettable experience.

With so many different types of food available, the opportunities to explore and experiment with smoking in the kitchen are seemingly limitless. From meats, fish, and cheeses to vegetables and even fruit, an abundance of ingredients can be smoked for a distinct flavor or texture. With just a few simple steps and the right equipment, you can turn any meal into something special by adding a smoky element.