Smoked Mozzarella

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Gone but not forgotten. RIP
Original poster
OTBS Member
Jul 26, 2009
Someone asked the other day what my favorite cheese is for smoking. Hands down there is nothing better in my book than fresh mozzarella still in the water.

I take them out of the water and dry them off. I then let them sit in the fridge uncovered for a couple of hours so they kind of form a skin on them so when I smoke them the moisture does not all run out.

No heat except for the AMNS for 2-3 hours with your favorite wood. I used pecan on these but I have also used apple and hickory some old wine barrel

Here we are going into the smoker with some mixed nuts. The nuts will cold smoke for as long as the cheese runs then will get another 2 hours at 225


Here is the cheese after about 2.5 hours. I pulled them at 3 hours and wrapped them in plastic wrap then into the fridge for a few hours. Man this stuff is good! Great part is you don't have to wait 2 weeks to taste it  


These are the nuts after about 4 hours

They were spritzed with a little olive oil then dusted with Chipotle and Garlic powders.

Man Gary the cheese and nuts look great...  I need to try smoking some Mozzarella...
Guys that cheese is around $10 and is so freakin good you will be blown away. We had 5 couples over for dinner and this was gone in the first 15 minutes
You go Gary!! I just made a double batch of fresh moz and if all goes well I'll be smoking it tomorrow! Hugs my brutha! is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.