She Strengthens

Unlock the Flavor of Smoked Mozzarella

Smoking fresh cheese can elevate its flavor profile, and mozzarella is no exception. By mastering the art of smoking, you can create a rich, savory delight that will impress friends and family.

The Ideal Smoking Technique

Cold smoking, which involves minimal heat, is perfect for cheese. However, hot smoking can also produce excellent results. To achieve the best flavor, maintain a consistent temperature and ensure the steaming bath above the fire remains full.

Essential Equipment

To get started, you’ll need:

• A charcoal grill or smoker
• Pastry brush
• Twine or string
• Long heatproof tongs
• Matches or lighter
• Newspaper
• 2 oven mitts
• 2 buckets of water
• 1 disposable aluminum 5-inch round pan
• 2 disposable aluminum 9-by-5-inch loaf pans
• Oven thermometer
• Large piece of ultrafine woven cheesecloth
• Chimney starter (optional)
• Lump charcoal
• Pure, resin-free, bark-free wood chips (hickory recommended)

Preparing the Mozzarella

Using a sharp knife, punch holes in the bottom of the small round aluminum pan. Soak the wood chips in water for at least 15 minutes. Meanwhile, place the cheesecloth on a flat surface, brush it with oil, and sprinkle with salt and pepper. Set the mozzarella ball in the center, season with salt and pepper, and tie the cheesecloth tightly using twine or string.

Setting Up the Grill

Remove the cooking grate and set it aside. Fill the chimney starter halfway with charcoal, then pour the unlit charcoal onto one side of the charcoal grate. Stack the charcoal in a slight slope against the grill bowl. Remove 1 cup of wood chips from the water, shake off excess, and lay them in the middle of the unlit charcoal. Fill the chimney again halfway with charcoal and place it on the charcoal grate next to the unlit coals.

Lighting the Fire

Twist two or three sheets of newspaper, form rings, and place them under and inside the chimney starter. Light the newspaper through the holes at the bottom of the chimney. After about 5 minutes, the charcoal should be red, and flames should appear toward the top of the chimney. Carefully pour the lit charcoal onto the pile of unlit charcoal on the grate.

Smoking the Mozzarella

Place 1 of the aluminum loaf pans next to the hot charcoal (drip pan). Place the cooking grate back on the grill. Fill the remaining loaf pan three-quarters of the way with cold water and place it on the cooking grate over the hot charcoal. Set an oven thermometer in one of the grill lid’s vent holes or on the cooking grate near the edge of the grill and opposite the charcoal. Cover the grill, ensuring the bottom and top vents are open and smoke is coming out of the vents. Let the grill heat until it reaches at least 250°F, about 15 minutes.

Cooking the Mozzarella

Place the aluminum pan holding the mozzarella on the cooking grate over the drip pan. Cook, covered, until the cheesecloth is amber in color, about 25 to 40 minutes. Halfway through the cooking time, check the grill temperature. If it’s too hot, add more water to the loaf pan and close the lower vent by half. If the temperature is too low, ensure the bottom and top vents are open, or feed the charcoal by lighting more in the chimney.

Serving

Remove the cheese from the grill and let it cool slightly. Remove the cheesecloth and serve the mozzarella warm or at room temperature. Enjoy!