smoking fresh mozzarella

I did it in the burn barrel - getting the coals going

tinfoil package of apple wood chips in a metal egg basket

keeping the barrel warm & containing the heat

here are the little cheeses, cold smoked for about an hour - lovely yellow patina and subtle, delicious smoky flava

Smoking assistants Max & Cozy - I was doing all of this work inside the small barn, as the weather was so bad outside, so all of us got smoked in the process - the dogs have a great apple wood aroma to their fur now.  Cozy is wearing Pucci's old dog coat which is way too big on her.