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Anyone got any qualms smoking these?

Following from the ricotta I thought i'd try some branded & some "basics" along the same line, & simply pluck it out in hopefully 2 halves, bang a gentle smattering of smoke on then stick it back in it's pot & leave to settle for a few days, however if it's anything like the ricotta then it's immediately chow-able.

I also have some mozzerella balls small cup portion balls, which I'd like to smoke, they're rather delicate aren't they, so what's the best for this sort of soft type cheese, air dry for a few hours then smoke & consume?

On a side note, I just had a delicious spinach, red pepper cous cous & falafael late breakfast & am wondering how the grains take smoke? ...had forgotton how good falafael is, too good to save some & try it out on my daughter (bad dad).

As ever all input gratefully received with thanks, ..because i'm still dipping my toes in the waters ....(should they come up smelling smokey)!?

http://en.wikipedia.org/wiki/Falafel ..if not familiar, & can this sort of grain / pea variety be incorporated into sausages? ..it is a very tastey street food meat substitute,

I think mozarrella would be good, probably something like scamorza affumicata which is a great cheese and a shame it's almost unknown in UK cheese shops. Google it if you've never tried it!

I'd be inclined to start with the cheap "block" mozarrella, but it would be interesting to see how a better quality one came out.

Martin/

I'll try & spot some good stuff from Waitrose if there's any to hand, & get some advice from the wholesaler.

I had a go at mozarrella when the smoker was running recently. Used a cheap "block" variety, about 4 cm thick. Drained it and dried with paper towel, then gave it a few extra hours in the garage to dry. A full run with a mix of alder and beech, next to the salmon. It's now matured in cling film for a couple of weeks and is really rather good. Fairly close to scamorza affumicata as I was hoping. It would be good on pizza but I think it will mostly get nibbled at.

Martin/