How to Cold Smoke Mozzarella Cheese | Pitboss KC Combo

Easy Cold Smoked Mozzarella

Cold smoking cheese is an easy process. Producing a nice, light smoke without melting your cheese will allow you to have the best result at the end of the smoke.

Cold smoke cheese can be done in any smoker or grill. You can use a charcoal, wood chips or wood pellets to produce your smoke.

I used a product called the A-Maze-N- Smoker Tube and Traeger hickory wood pellets.

The A-Maze-N-Tube allowed me to have a nice, slow smoke without generating too much heat However, the smoke you are producing in your smoker does still carry some heat and it doesn't matter if you are using a smoke tube or charcoal. For this recipe we diverted heat by placing the tube under the deflector plate in the Pitboss KC Combo. You can also use include foil or you can get a metal pan and fill it with ice to deflect heat.

Once you get the smoke rolling, all you need to do is place your room-temp cheese on the smoker and let it hang out in the smoky environment for 2-3 hours. We check the cheese every 30 minutes and flip the cheese over at the halfway point. This allows for an even smoke on all sides of the cheese.

Now comes the hard part... To get the most flavor from your smoked cheese, you need to wrap it in plastic wrap and place it in your fridge for 7 days. This will get you the most evenly distributed and most amazing smoke flavor in your cold smoked cheese. We don’t usually have the patience for this step so feel free to dig into this smoky cheese at any time.