I used a whole block of Mozerella cheese, fresh out of the fridge and put it in the smoker late at night when the weather was cool and smoked it with Pecan for about 1Hr with the water bowl filled with ice. We grated it up the next day and made a wicked Lasagna with it. The trick is to keep it cool.<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by SAMMY C</i>
<br />[8D]I tried my hand at smoking cheese over the weekend I used a variety of cheeses (chedder, jack, mazzarella)I cut the slices 1/2 in. thick and smoked it for 1 hr. using mesquite wood. The result was it had a burnt smell to it[

]. Anybody out there in Bradley land have any suggestions on the proper way to smoke cheese[?].I'm wondering if I have to smoke the whole brick or not. I did seperate the smoke generator fron the unit, this is after I melted the first batch.
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