We do a few things different. I like to keep my smoker temperature down below 100° or as close to as possible. Also, if the block of cheese is able, I set it up on the long edge instead of laying it flat, to increase the amount of exposed surface area to the smoke. Since foil isn't required at lower temperatures, only one edge will had grate marks.
What kind of mozzarella did you use? Whole milk or skim? Low moisture? And did you cook with the cheeses or just eat as is? Also, if yo added more ice, you might have been able to smoke longer. Just a possibility.
I used whole milk mozzarella. And yes, I should have added more ice, but I ran out. They were done though. We ate the cheese as is after a day of it sitting in the fridge. It was very good. I've done this a few times now. It always turns out fantastic. It's always a big hit at parties.
@@CavScout1202 cool. I want to make a smoked Italian sausage with mozzarella or provolone. I figured the smoked cheese would hold up better and taste a whole lot better. We’ll find out.
If anything, it SHOULD be as high as possible because for some reason, he turned the grill on, lol. Next time, just use a smoke tube and place it under the shield of the smoker. Reassemble. Cheese on topmost grate. You don’t want your barrel cresting 90f, ideally. Don’t need all that ice and stuff, just use a smoke tube, pop the vent cap off and add a battery powered fan on low for 2hr - done.
