I was skeptical when the video started but, watched and you are the best. Thank you for the review I used to cold smoke mine in the grill with a pellet maze but I need a cooker and I think I found it.
OMG Louise thank you so much for this one. I really love smoked cheese and it is hard to find and then it's usually processed cheese which is not as good as real cheese. This will be of great use. Have a great week.❤ ❤❤
Thank you so much for your fantastic content. I subscribed immediately! I do came across a problem... I live in Belgium and i want to buy a Ninja woodfire. I just read that the UK and EU versions don't have the cold smoke function due to food safety regulations or something like that... :-/ Do you think if i just leave the Ninja OFF and ignite the pellets manually, it will be the same?
I would do a little more research because from what I've heard the newer UK and EU models DO have cold smoke as an option now. This changed just a few months ago I think. The issue with leaving the Ninja off and igniting the pellets manually is you won't have the fan creating the draw of air flow which could affect how the pellets burn. Your work around is a good idea though and I think I will try it on mine and see how it works!
Hi, Im trying this out today. With a twist, Im using cheese blocks that are frozen in hopes that cancels the negative effects of being in a hot temperature climate.
Yes, absolutely non-NInja pellets work. I can't stand the flavor of anything smoked with their pellets. Camp Chef apple is really good for smoked cheese. Cherry pellets are also great. There are a few brands of pellets that give off too much creosote and get the hopper sticky, but most work perfectly fine.
I just smoked some cheddar using your method and the ninja woodfire. After 2 weeks it was still a bit bitter, after 3 weeks....man is it good! I am also going to try using alder. I have used alder for years to smoke salmon, chicken, turkey ect, it has a much milder flavor.
I am so glad that the bitterness went away after 3 weeks. I'm wondering if the type/flavor of pellets made a difference because I didn't have any bitterness.
I do have it, but I haven't had time to really use it that much. I did do a live demo in my Ninja Speedi Facebook group. Here is the link to that group if you want to look at it: facebook.com/groups/1184520359011369
?? What type of handheld grater are you using in this video? I’m continuously disappointed with the normal ones I’ve tried. The one you used looked like it was sharp and grated very fast and clean. Do you recommend it? What type?
Wow, those cheeses look amazing, I bet they would be great if grated/shredded and put into a lasagna! Imagine making a bechamel cheese sauce using those cheeses? Yum! :P
Great details!!! Thank you! I don't have a Ninja smoker, but I do have a Weber smoker. I never would have tought to smoke cheese, but all your tips make it seem very reasonable to accomplish! Yum!!!
maybe no "tasty tuesday" this week but this was cool to watch, I don't have a smoker but still was interesting to see how you smoked the cheese, I can just imagine the flavor of the cheese now
Originally when I was reading up on the pizza oven, i swear i read it couldnt cold smoke and was disappointed. Years ago we had a friend who made smoker cheeseits and it was amazing. Seeing that you can cold smoke has made me even more excited to get it. Thank you for the video!
No , not the speedi, I was asking about the Combi, it’s an oven with a front door that opens right to left ? I was hoping you had a review on it somewhere.
The taste of smoked cheese that hasn't been allowed to mellow in a vac-pac for at least a week can only be described as 'smelling like an ashtray'. It is really unpleasant, but then mellows into something quite sublime. When I used to smoke cheese on a Bradley Smoker I found the best ones were mild to medium cheddar and gouda*. I discovered there was little point spending money on expensive, mature, cheddar because it added nothing to the final result: mild supermarket cheddar is perfectly adequate. Smoking cheese is definitely something you want to do in Winter. * I only have access to European cheeses, but I understand that your American gouda is a very good cheese indeed.
I have had this grill for the last year and I had no idea about this setting!
This video was informative and easy to follow. Really nicely done, thank you. Can't wait to try this.
I was skeptical when the video started but, watched and you are the best. Thank you for the review I used to cold smoke mine in the grill with a pellet maze but I need a cooker and I think I found it.
Thanks so much!
OMG Louise thank you so much for this one. I really love smoked cheese and it is hard to find and then it's usually processed cheese which is not as good as real cheese. This will be of great use. Have a great week.❤ ❤❤
In the summer I put my cheese on a rack on a foil pan with ice in it.
Louise I did that today. I now have them vacuum sealed, and will wait 2 weeks. Keep you posted.
Fantastic video! Thanks so much for sharing your knowledge.😀
Glad it was helpful!
Thank you so much for your fantastic content. I subscribed immediately! I do came across a problem... I live in Belgium and i want to buy a Ninja woodfire. I just read that the UK and EU versions don't have the cold smoke function due to food safety regulations or something like that... :-/ Do you think if i just leave the Ninja OFF and ignite the pellets manually, it will be the same?
I would do a little more research because from what I've heard the newer UK and EU models DO have cold smoke as an option now. This changed just a few months ago I think. The issue with leaving the Ninja off and igniting the pellets manually is you won't have the fan creating the draw of air flow which could affect how the pellets burn. Your work around is a good idea though and I think I will try it on mine and see how it works!
Hi, Im trying this out today. With a twist, Im using cheese blocks that are frozen in hopes that cancels the negative effects of being in a hot temperature climate.
Let me know how that goes if you can. I would be concerned that the cheese would really sweat a lot. I'm very curious about the outcome!
Definitely has that “wow” factor, can’t wait to try this!! Thank you!!!
I hope you enjoy it!
Fantastic! I must do !
Do non-Ninja pellets work? The labels on the Ninja threaten doom if you use non-Ninja pellets....
Yes, absolutely non-NInja pellets work. I can't stand the flavor of anything smoked with their pellets. Camp Chef apple is really good for smoked cheese. Cherry pellets are also great. There are a few brands of pellets that give off too much creosote and get the hopper sticky, but most work perfectly fine.
I just smoked some cheddar using your method and the ninja woodfire. After 2 weeks it was still a bit bitter, after 3 weeks....man is it good! I am also going to try using alder. I have used alder for years to smoke salmon, chicken, turkey ect, it has a much milder flavor.
I am so glad that the bitterness went away after 3 weeks. I'm wondering if the type/flavor of pellets made a difference because I didn't have any bitterness.
@@TheSaltedPepper Maybe the bargain I found isn't such a bargain.
Louise, do you have the ninja combi ? Can you do a review on it ??
I do have it, but I haven't had time to really use it that much. I did do a live demo in my Ninja Speedi Facebook group. Here is the link to that group if you want to look at it: facebook.com/groups/1184520359011369
?? What type of handheld grater are you using in this video? I’m continuously disappointed with the normal ones I’ve tried. The one you used looked like it was sharp and grated very fast and clean. Do you recommend it? What type?
Wow, those cheeses look amazing, I bet they would be great if grated/shredded and put into a lasagna!
Imagine making a bechamel cheese sauce using those cheeses? Yum! :P
Amazing! Needing and looking for ways to use my Woodfire. I CANNOT wait to try this!!! I love smoked Muenster. And the parm looked amazing. ❤
Great details!!! Thank you! I don't have a Ninja smoker, but I do have a Weber smoker. I never would have tought to smoke cheese, but all your tips make it seem very reasonable to accomplish! Yum!!!
Have you ever cooked turkey pieces in the pressure cooker? I am elderly and will not lift those heavy turkeys again. I still want my turkey though.
Beautiful woman and very quality video . Thank you
Awesome video! All my questions were answered. Thank you!
Your videos are so informative and very fun to watch . I really enjoy your channel.and appreciate your knowledge. Keep up the great work.
Fan for life
Your awesome and thanks so much I just bought my ninja and I love it but lots to learn .. your a beautiful soul 👏
maybe no "tasty tuesday" this week but this was cool to watch, I don't have a smoker but still was interesting to see how you smoked the cheese, I can just imagine the flavor of the cheese now
I've seen a couple of your videos 📹 now and they are very good 👍 and informative. You are not bad to look at either ❤
I absolutely love your reactions! Now I’m definitely going to need to get a ninja woodfire grill lol
you're not often silent for so long in your videos. it MUST be good. 😂
Excellent Video Thank you
So delicious makes me wanna try
Mine doesn’t have a cold smoking feature I wonder if it’s the US versions only?
Yes, unfortunately that seems to be the case. It must be some sort of regulation or something.
You are amazing. I subscribed after just a few minutes. Can't wait to look through all your uploads!
Thank you so much!
Look out Traeger here I come!
It works now jim.
Hi , i wish the UK machine which looks exactly the same has this brilliant feature disabled, massive let down for me 😢😢😢
Recently bought one in UK and mine has Cold Smoking enabled, they must of recently changed it
@ivanfilchev1076 really wish I had it , must have listened to people I guess , can't afford to replace it unfortunately
I just got one, and it doesn't
Love the machine, but really wanted this feature poor advertising lead mentor belive itvwould havevit
@@ivanfilchev1076 which model you purchased? Thank you
Originally when I was reading up on the pizza oven, i swear i read it couldnt cold smoke and was disappointed. Years ago we had a friend who made smoker cheeseits and it was amazing. Seeing that you can cold smoke has made me even more excited to get it. Thank you for the video!
Tak!
Thank you so much!
Wow... Cold Smoking.
This will be interesting, never heard of this before Louise.
Your a Genious at everything Cooking, and your food is so YuMmY 😮❤😊
No , not the speedi, I was asking about the Combi, it’s an oven with a front door that opens right to left ? I was hoping you had a review on it somewhere.
I did a comparison of the Combi and the Speedi in my Ninja Speedi Facebook group.
@@TheSaltedPepperoh ok, I couldn’t find it in the link you sent, thanks for letting me know
The taste of smoked cheese that hasn't been allowed to mellow in a vac-pac for at least a week can only be described as 'smelling like an ashtray'. It is really unpleasant, but then mellows into something quite sublime. When I used to smoke cheese on a Bradley Smoker I found the best ones were mild to medium cheddar and gouda*. I discovered there was little point spending money on expensive, mature, cheddar because it added nothing to the final result: mild supermarket cheddar is perfectly adequate.
Smoking cheese is definitely something you want to do in Winter.
* I only have access to European cheeses, but I understand that your American gouda is a very good cheese indeed.
That’s exactly what I’ve found too! The changes after a week of two are amazing.