On Sat, 23 Oct 2010 11:51:13 -0700, Bob Terwilliger wrote:

> Steve wrote:
>
>> There's no BBQ food - not even chicken - that can be cooked at 165F
>> safely.
>>
>> And then other than cold smoking at 120F or below, there are very
>> few things that can be treated to 165F smoke, which is really just
>> "smoke flavoring" them. Shrimp and mollusks come to mind.
>
> Hmmmm.... I'd be interested in trying mozzarella which was fresh from a
> 165°F smoker.

I think 165F would be too high for cheese. But I've never tried
it. I do smoked mussels often around that temp. Tried shrimp one
time but they had a funny flavor.

-sw