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1
Using a sharp knife, punch holes in the bottom of the small round aluminum pan.
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2
Soak the wood chips in a bucket of water for at least 15 minutes.
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3
Meanwhile, place the cheesecloth on a flat surface.
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4
Using a pastry brush, coat the cheesecloth with oil, then sprinkle with salt and pepper.
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5
Set the mozzarella ball in the center of the cheesecloth and season all over with salt and pepper.
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6
Gather the edges of the cheesecloth so they meet at the top and center of the mozzarella ball, then tie them together tightly using twine or string.
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7
Set the cheesecloth-wrapped mozzarella in the small round aluminum pan.
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8
Carefully pour the lit charcoal onto the pile of unlit charcoal on the grate.
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9
Use tongs to stack the lit coals on the pile.
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10
Top the lit charcoal with the remaining 1 cup drained, damp wood chips.
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11
Set the empty chimney aside.
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12
Place 1 of the aluminum loaf pans next to the hot charcoal.
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13
(This will be the drip pan.)
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14
Place the cooking grate back on the grill.
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15
Fill the remaining loaf pan three-quarters of the way with cold water and place it on the cooking grate over the hot charcoal (the cold water is needed to keep the grill temperature low).
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16
Set an oven thermometer in one of the grill lids vent holes or on the cooking grate near the edge of the grill and opposite the charcoal.
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17
Cover the grill, making sure that the bottom and top vents are open and that smoke is coming out of the vents.
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18
(If smoke is not coming out, check your fire to make sure it is lit.
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19
If its not, relight it, using tongs to transfer the warm charcoal from the grill back into the chimney starter.)
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20
Let the grill heat until it reaches at least 250 degrees F, about 15 minutes.
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21
Place the aluminum pan holding the mozzarella on the cooking grate over the drip pan (not over the flaming charcoal).
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22
Cook, covered, making sure the lids vent is over the mozzarella (not the fire), until the cheesecloth is amber in color, about 25 to 40 minutes.
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23
Halfway through the cooking time, check the grill temperature.
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24
It should be between 250 degrees F and 300 degrees F. If it is too hot, add more water to the loaf pan (it evaporates) and close the lower vent by half.
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25
If the temperature is too low, make sure the bottom and top vents are open, or you may need to feed your charcoal by lighting more in the chimney.
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26
Remove the cheese from the grill and let it cool slightly.
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27
Remove the cheesecloth and serve the mozzarella warm or at room temperature.
