Thread: Smoked Cheese
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Unread 01-03-2013, 04:24 PM   #7
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Originally Posted by daninnewjersey View Post
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.
Looks delicious. Will have to try pepper jack. I think I will try Gouda and Swiss too.
UDS, Weber OTS
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