Originally Posted by Big George's BBQ
Thanks tried cream cheese- let that go for 2 1/2 hrs along with some pepper Jack The sharp cheddar, provolone, gouda, and an Irish Cheese all got about 4 hrs. All were wrapped in saran wrap, vac sucked and put in fridge Will try the cr cheese today
Let us know how the cream cheese turns out, I have never tried that. I have seen where others have smoked cream cheese and butter, something I need to try in the near future.
Don't be alarmed if the harder cheeses you try seem to be over-powering with smoke flavor. This is normal because the cheese has not had a chance to mellow. Give it a week or more and it'll taste great...
Humphrey's Down East Beast, Weber Kettle, Kenmore Elite Gasser, Camp Chef Smoker, Camp Chef Denali