I've been at home long enough to get caught up and started cooking again. Yesterday, I tried to smoke some cheese. I had a block of cheddar and fresh mozzarella.
I wasn't that pleased with my first attempt - most of the cheese melted into a 1 inch thick pancake and when I took it off, it wasn't that smoky tasting. After it cooled, they took on more of a smoky flavor but it was too subtle. I like a bold smoky taste.
It was also convenient to do it this weekend because all the windows are closed as it has cooled off in the Northwest. Like I predicted, there are already complaints of being too cold (a week ago, it was about being too hot). With the windows closed, the smoke stays outside!
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