Smoked Mozzarella

[DaCubFan]

I need some smoked mozzarella for a recipe. Has anyone successfully smoked cheese on the SF? How long if you did.

 

[bbqking]

I did some cheddar and pepper Jack this winter. Used a pellet tube to do it. Worked good,

 

[JpsBBQ]

I’m not a cheese smoker, but the guys I know all use the smoke tube. A little goes a long way and a long 3-5 week rest is a must.

 

[bbqking]

I actually ate some within a couple weeks, it was terrible. I just ate the last one a week ago, after about 5-6 months. It was excellent.

 

[bbqking]

I’ve read about using an ice tray to keep inside the grill cool for smoking the cheese. I’ve never done that myself, as here in Phoenix, it’s in the 80-90 at night, and you know where during the day. I did mine after dark in the winter yet here. I think it was 60 out. Your just suppose to keep where your smoking area temp below 90 if I remember. I put my cheese on a wire rack on top shelf, smoking tube on bottom. Cheese way to the right, smoking tube all the way to the left. I used a whole tube and flipped the cheese half way through.