Home > Comfort Food Recipes > Smoked Gouda – How to Make Your Own Traeger Smoked Cheese

Smoked Gouda – How to Make Your Own Traeger Smoked Cheese

By Chef Devan


Updated on

You could always buy your own smoked gouda, but where’s the fun in that?

Making your own is easy and if you’re about to fire up the Traeger for dinner and have an hour to spare, you might as well throw some cheese on too.

And when you make it yourself you’re not limited to only one type of cheese either.

You can try this same recipe with all sorts of cheese and even experiment with different wood flavours.

One thing is for sure, smoke and cheese are two very good friends!

Two large blocks of gouda cheese smoking on the Traeger.

Disclaimer: Cold smoking at home requires extra care and sanitation because fewer pathogens are killed compared to hot smoking. This recipe is not recommended for anyone with a weak immune system. Always use an ultra-clean wire rack when cold smoking, be sure to wear gloves when handling the cheese and never cold smoke for more than 2 hours before placing food back in the fridge. For more info on cold smoking safety, see this guide.

Using a Smoking Tube to Smoke Gouda

Alright, so the process is quite simple as long as you have one of these smoking tubes.

And I already know what you’re thinking…

“Really?! I just dropped a boatload of cash on my Traeger and you’re telling me I have to buy another add-on?”

Well, I thought the same at first but actually, these smoking tubes rock!

The smoking tube allows you to cold smoke in just about any BBQ or smoker and is also useful for adding extra smoke to smaller cuts of meat which won’t spend too much time on the pit.

And if you’re like me and don’t have the “super smoke” setting on your pellet smoker, this handy little smoking tube is the next best thing.

Luckily they’re pretty cheap too. Most smoking tubes are under $20.

The smoking tube on the smoker.
I couldn’t be happier with my discovery of this handy little device.

How to Make Smoked Gouda

As mentioned above, smoked gouda will require a cold smoke.

This means smoking without any heat to avoid melting the cheese.

Here’s how to do that:

  1. Clean and sanitize a metal resting rack. Spray or brush the racks with a little vegetable oil to prevent the cheese from sticking.
  2. Load up your smoke tube with your favourite wood pellets to smoke for about 1 hour. It will depend on what size pellet tube you have, but if you’re not sure then just fill it up about halfway.
  3. Light the smaller end with a blowtorch, until it catches fire. Blow it out and it should start smouldering. If not, light it again until it does.
  4. Put the smoking tube in your BBQ or smoker. Choose a place where it will be as far away from the cheese as possible.
  5. If your smoker has the option, turn the fan on low to allow the smoke to distribute more evenly.
  6. Place the large cheese blocks on the clean wire rack and use gloves or clean hands when handling the cheese.
  7. Place the cheese in the smoker, as far away from the smoking tube as possible. Close the lid and set a timer for 30 minutes.
  8. Keep an eye on it while it smokes, sometimes the smoke tube may go out and you’ll need to re-light it.
  9. After 30 minutes, give the cheese a flip and smoke for another 30 minutes but no more than 2 hours total.
  10. After it’s sufficiently smoked, remove the cheese from the smoker and brush off any smokey dust that may have accumulated on the outside of the cheese.
  11. Seal the cheese blocks individually with a vacuum sealer or wrap really well with plastic wrap.
  12. Store in the fridge for 2 weeks to allow the smoke flavour to mellow and dissipate evenly.
Two large pieces of smoked gouda on a wire rack with a red towel in the background.

Tips For Smoking Cheese

  • Cold smoking is better done on a cold day. This prevents the cheese from melting while it smokes. If the outside temperature is closer to your fridge temperature (or lower) then the process is also much more sanitary.
  • Use cheese with a high melting point to prevent it from melting.
  • Semi-firm cheeses like gouda, cheddar, and gruyere are optimal cheeses for soaking up the smoke flavour without melting.
  • If it’s really hot outside, you can try putting the cheese on a grate over a large tray of ice to keep it cool. Alternatively, putting the cheese in the freezer for 15-20 minutes before smoking will keep it cooler as it smokes. The cold temperature will also help the cheese to soak up more smoke flavour. See this article from Meathead of Amazingribs.com on thermophoresis.
  • I know it’s hard, but you must wait at least two weeks before eating the cheese! This will greatly improve the taste and will tone down the harshness of the initial smoking. Give it a taste immediately after smoking, and then try it again two weeks later. It’s worth it!

What to Use Smoked Gouda With?

This cheese is pretty versatile and it will add a little extra magic smokey flavour to anything that goes well with cheese.

Here are some ideas:

Two blocks of smoked gouda on a resting rack.

More Smoker + BBQ Recipes

Smoked Gouda FAQ

Can I use woodchips instead of wood pellets for the smoke tube?

Yes, you can. For those of you who have a Weber kettle or even a gas grill, wood chips will also work. Although pellets are better because they’ll burn longer and slower and probably won’t need to be re-lit. Woodchips on the other hand will burn faster, and stronger and may go out after 15 minutes due to their shape.

Do you eat the rind of smoked gouda?

No, it’s usually pretty waxy and not very tasty.

What is smoked gouda good for?

You can use smoked gouda for all sorts of things including pizza, sandwiches, omelettes, quiches, pasta (like mac and cheese), tacos, or even garnished over meatballs.

Two large blocks of gouda cheese smoking on the Traeger.
Print Pin
5 from 1 vote

Smoked Gouda – How to Make Your Own Traeger Smoked Cheese

You can easily make your own smoked gouda at home. Using your smoker or BBQ with a smoking tube is the key to flavourful smoked cheese.
Prep Time 1 minute
Cook Time 1 hour
Total Time 1 hour 1 minute
Servings 1 block
Cost $6/4€


  • 1 block gouda cheese
  • cooking spray


  • Clean and sanitize the resting rack. Spray or brush the rack with a light coating of vegetable oil.
    Greasing the resting rack with oil.
  • Fill your smoking tube about halfway (it may be less depending on the smoking tube size) with applewood pellets. Light it with the blow torch until it catches fire and then blow it out.
    The smoking tube on the smoker.
  • Place the smoking tube as far away from the cheese as possible in your BBQ or smoker. Place the cheese on the oiled resting rack in the smoker.
    The cheese smoking far away from the smoker.
  • If your smoker has the option, turn on the fan to allow the smoke to distribute more evenly.
  • Smoke the cheese for 30 minutes, then flip it over and smoke for 30 minutes more. Smoke a little longer if you wish, but don't smoke for more than 2 hours.
    Two large blocks of gouda cheese smoking on the Traeger.
  • Once the cheese is ready, wrap it tightly with plastic wrap or vacuum seal it. Store it in the fridge for 2 weeks before eating to allow the flavours to mellow out.
    The finished smoked gouda on a resting rack.
Liked this recipe?Follow @Bdeglazed!
Epic Traeger Smoked Burgers
These Traeger smoked burgers are EPIC. With extra juicy interiors and a bold smokey flavour, you will make some new friends with this one.
Check out this recipe
Traeger Smoked Burgers-15
Make Your Own Whole Milk Ricotta
The simplest and tastiest method for making fresh whole milk ricotta at home!
Check out this recipe
A bowl of whole milk ricotta on a black marble table.
Smoked and Roasted Leeks with Raz el Hanout
These smoked and roasted leeks are rubbed with homemade raz el hanout spice for a delicious vegan side dish. They're smokey, sweet and a perfect accompaniment to grilled fish or meat.
Check out this recipe
Close up shot of my smoked and roasted leeks on a plate.
Legendary Smoked Chicken Thighs
Ultra tasty bite-through smoked chicken thighs made entirely on a weber grill with a delicious smoky aroma you won't find with regular grilled chicken.
Check out this recipe
5 smoked chicken thighs on a board with extra bbq sauce on the side.
Reverse Sear Smoked Ribeye With Umami Butter
A step-by-step guide on how to make a reverse seared, smoked ribeye with a weber kettle grill. Slathered in umami butter for maximum flavour.
Check out this recipe
A smoked, reverse-seared ribeye sliced on a wooden board with smoke in the background.
About Chef Devan

With exceptional talent and passion for gastronomy, Chef Devan has over 15 years of experience across the culinary world, bringing a wealth of experience to the table, even from Michelin-starred restaurants. He's here to help you captivate the senses and delight everyone with easy recipes you could cook at home. Learn more about Braised and Deglazed's Editorial Process.

Leave a Comment

Recipe Rating