Mozzarella - would applewood work?

[XLR8R]

I'm firing up the smoker and along with the cheddar I plan on smoking I found a brick of mozzarella. Would apple wood work for mozzarella too?

[Fishawn]

You bet!

[XLR8R]

Excellent - thanks!

2 pans of apple ?

[L20A]

Mozzarella is a softer cheese so you have to really keep the temp down to prevent melting. I use pecan & apple mixed (pellets) for mozz.

[XLR8R]

I think I have enough apple but might use a bit of cherry....would that be ok?

[Fishawn]

Yep

[XLR8R]

Mozzarella is a softer cheese so you have to really keep the temp down to prevent melting. I use pecan & apple mixed (pellets) for mozz.

After less than an hour I see what you meant about the mozza being softer. Suffice to say it now has some great grate lines.

Adding more ice and cracking door open more for pan #2......

[Fishawn]

I was going to suggest putting a pan of ice in it and setting mozz rack directlyj on it. Or, if you still have your little chief box, set the frame and racks with cheese ON TOP of the aluminum smoker body and cover with box

[THE__DRIFTER]

Done it with both cherry and apple. Good either way...

[XLR8R]

I am aware of the "cardboard box over the smoker method" but I did not and have not tried it - yet. I also have the front loader, not the top loader that your suggesting. With respect to smoking cheese and other colder smoking methods I can now appreciate the reason for a top loader. I forgot to foil my grates (like last time) and have some interesting impressions in my cheese. I'll call it character. I'm having one of those major brain-fart kind of days.

I bought a front loader, like my old man did in Spokane - circa 1965. He still has the same one, 48 years old - same original components. Kinda like me actually (so far). I am more used to alder, mesquite and hickory. Fruitwoods make me second guess my intuitions. TEN hours till I fire up the new Bradley for it's second smoke and the first time doing smoked salmon. It'll be interesting to see if I can surpass the end product I typically get with the Lil Chief.

Hope this makes sense. I'm imbiding on the Canadian Whiskey.

[Fishawn]

IMO, if you use your gear, as in every couple of days, you should not have to clean off rust and shit. Just scrape crust off. The oils that are in the food cooking/smoking should keep them seasoned. Might be a bit different with the lil n big chiefs, due to lower temps i would think. They are great for their intended purposes IMO

[XLR8R]

I always wash the grates between smokes. Then re-apply the PAM. So far I'm still alive. I just got hit with more heat today because I didn't reflect with foil as I did last time. It made an impressionable () difference.

Gave my dog smoked beef bones and indian candy (parts) today. Me thinks he is spoiled. Don't tell the wife.

[Fishawn]

Awesome! :)

[Wingman]

Apple wood is my prefered wood for smoking cheese. Been using it the last year and I smoke cheese once a month at minimum.

[L20A]

I always wash the grates between smokes. Then re-apply the PAM. So far I'm still alive. I just got hit with more heat today because I didn't reflect with foil as I did last time. It made an impressionable () difference.

Gave my dog smoked beef bones and indian candy (parts) today. Me thinks he is spoiled. Don't tell the wife.

Great looking dog. We lost our Golden last year to cancer. Sure do miss him.
I use an AMAZNP smoker in my MES & I put a paper plate, with some holes in it, over it to block the radiant heat. It works very well & I toss it after the smoke.