This I saw on TV and thought I would try it. It turned out well. The cheese lost about 50% of its' original moisture, but the flavors compacted and made the smoked cheese even more tasty.
I did not realize when I bought this new smoker that the ultimate high temp of 275*F might not...
First attempts are nerve racking to say the least. The mozzarella tightened up when it lost about half of its' moisture. But, the taste was compact and rich with the flavor of EVOO and spices. Going to use it on focaccia pizza with home dried roma tomatoes, fresh basil and...
Today, I attempted to smoke my first flank steak and soft mozzarella cheese.
Set up the smoker to preheat. The flank steak marinated in a recipe I found here on the SMF.
The mozzarella cheese was coated in EVOO, salt, pepper and garlic also, Italian seasoning.
I let the steak rest...
New to forum. I just purchased a Charbroil Deluxe Electric Vertical smoker last week.
Today, I smoked my first chicken breast wrapped in bacon.
I used apple wood chips, water in the reservoir, and used the meat probe set to 165*F IT. The breasts were fairly large with rib meat...