
There is NO HEAT REQUIRED for this recipe - do not turn on your BBQ, Smoker, or add any sort of heat to your Smoke Chamber - we are cold smoking here. Ideally the temperature will be below 30c / 68f.
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All of our Smoke Generators feature the Smokai-Modular-System™, which incorporates a built in mount that makes it easy to attach the Smoke Generator to your preferred setup to get up and smoking.
We also offer a range of Quick-Mount™ adaptors if you're mounting to your BBQ / Grill.
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Handcrafted in New Zealand using premium, full grain bridle leather that will get even better with time.
Sourcing only the finest smoking wood is what we do. Because that’s a proven recipe for creating quality smoke and legendary flavour.
Rated 5.0 stars by 1 users
Dairy
10 minutes
1-2+ hour
Smoked cheese is delicious and always a party favourite. The good news is that you can easily make your own at home using a Smokai Smoke Generator and our cold smoking method. There is NO HEAT REQUIRED for this recipe - do not turn on your BBQ, Smoker, or add any sort of heat to your Smoke Chamber - we are cold smoking here. Ideally the temperature will be below 30c / 68f.
Author:Smokai
Cheese - choose your favourite, experiment. Start with something like a gouda or cheddar. Softer cheeses can be harder to get right but basically all cheeses that are solid can be smoked.
Smokai Smoke Generator
BBQ/Smoker/Smoke Chamber
Quality Woodchip or Pellets (Apple, Cherry and Hickory are great options)
Matches or a lighter
Place your cheese spaced evenly in your BBQ/Smoker/Smoke Chamber - using room temperature cheese is advised
Fill the hopper with wood and light your Smokai Smoke Generator
There is NO HEAT REQUIRED for this recipe - do not turn on your BBQ, Smoker, or add any sort of heat to your Smoke Chamber - we are cold smoking here. Ideally the temperature will be below 30c / 68f.
Smoke for 1-2 hours, or to your taste. Experiment with longer smoke times for a more intense flavour
Turn your cheese every 30 minutes to ensure even coverage of smoke
Once the smoke is complete, wrap your cheese loosely in parchment paper and refrigerate for 24 hours - it’s important the cheese can breath
After 24 hours, enjoy the fruits (cheese) of your labour
If there’s any left, vac pack it, and store it in the fridge for 1-2 weeks