Smoked Mozzarella Recipe

• 1 large ball mozzarella (about 1 pound)
• Vegetable oil, for brushing the cheesecloth
• Salt
• Freshly ground black pepper
• 2 cups hickory wood chips
• 8 quarts lump charcoal, plus more as needed

1. Using a sharp knife, punch holes in the bottom of the small round aluminum pan.
2. Soak the wood chips in a bucket of water for at least 15 minutes.
3. Meanwhile, place the cheesecloth on a flat surface.
4. Using a pastry brush, coat the cheesecloth with oil, then sprinkle with salt and pepper.
5. Set the mozzarella ball in the center of the cheesecloth and season all over with salt and pepper.
6. Gather the edges of the cheesecloth so they meet at the top and center of the mozzarella ball, then tie them together tightly using twine or string.
7. Set the cheesecloth-wrapped mozzarella in the small round aluminum pan.
8. Carefully pour the lit charcoal onto the pile of unlit charcoal on the grate.
9. Use tongs to stack the lit coals on the pile.
10. Top the lit charcoal with the remaining 1 cup drained, damp wood chips.
11. Set the empty chimney aside.
12. Place 1 of the aluminum loaf pans next to the hot charcoal.
13. (This will be the drip pan.)
14. Place the cooking grate back on the grill.
15. Fill the remaining loaf pan three-quarters of the way with cold water and place it on the cooking grate over the hot charcoal (the cold water is needed to keep the grill temperature low).
16. Set an oven thermometer in one of the grill lids vent holes or on the cooking grate near the edge of the grill and opposite the charcoal.
17. Cover the grill, making sure that the bottom and top vents are open and that smoke is coming out of the vents.
18. (If smoke is not coming out, check your fire to make sure it is lit.
19. If its not, relight it, using tongs to transfer the warm charcoal from the grill back into the chimney starter.)
20. Let the grill heat until it reaches at least 250 degrees F, about 15 minutes.
21. Place the aluminum pan holding the mozzarella on the cooking grate over the drip pan (not over the flaming charcoal).
22. Cook, covered, making sure the lids vent is over the mozzarella (not the fire), until the cheesecloth is amber in color, about 25 to 40 minutes.
23. Halfway through the cooking time, check the grill temperature.
24. It should be between 250 degrees F and 300 degrees F. If it is too hot, add more water to the loaf pan (it evaporates) and close the lower vent by half.
25. If the temperature is too low, make sure the bottom and top vents are open, or you may need to feed your charcoal by lighting more in the chimney.
26. Remove the cheese from the grill and let it cool slightly.
27. Remove the cheesecloth and serve the mozzarella warm or at room temperature.

mozzarella, vegetable oil, salt, freshly ground black pepper, hickory wood chips, lump charcoal

Taken from www.chowhound.com/recipes/smoked-mozzarella-28488 (may not work)