Smoked Mozzarella

bbqking

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EX6, 2, 22” kettles, 18” kettle and a 26” kettleand a e310 gasser
I did some cheddar and pepper Jack this winter. Used a pellet tube to do it. Worked good,
 

JpsBBQ

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Smokefire ex 4, WSM 22, Weber Summit charcoal S6, Weber 22” kettle, Weber Summit natural gas grilling station, various Traegers, Camp Chef WW36, couple BGE’s, pit barrel cooker, and some other stuff
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

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EX6, 2, 22” kettles, 18” kettle and a 26” kettleand a e310 gasser
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

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EX6, 2, 22” kettles, 18” kettle and a 26” kettleand a e310 gasser
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.
 

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