Thread: Smoked Cheese
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Unread 01-03-2013, 02:33 PM   #6
daninnewjersey
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Join Date: 01-01-11
Location: Southern NJ
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Cheddar, pepper jack, gouda, colby....whatever I find on sale is what goes in the smoker. I usually give them an hour an a half-2 hrs. Then, wrap and tuck away in the fridge for a week or 2.
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Proud owner of 4 VERY ugly drum smokers....and a soon to be created Greasy Hill reverse flow....
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