John Neuser
TVWBB Fan
I've got an old Brinkman smoker and a WSM 22.5. I've smoked ribs, pork butt, chicken, sausage, trout and salmon. Lately, I've been thinking about trying to smoke cheese. Had some smoked mozzarella with dinner this evening. Have any of you tried doing it? I don't think it should be that difficult. Given that most cheese is delicate and will melt easily I think I'd light a small fire on one side of the WSM with only a chunk or two of smoke wood and put the cheese on the top rack on the other side furthest from the heat, watch it closely and only smoke it for a little while, maybe 30 minites. Any comments, thoughts or suggestions. Thank you.