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Cheese question
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JohnMc
Posts: 76
I'm ready to try my first smoked cheese. Do you smoke it as whole slabs/chunks or cut it into sticks? I've seen pictures both ways on the forum. Any guidance on what size pieces work best? Thanks.
Comments
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I have done it a couple of times and I prefer to leave it in the bricks I buy it in.
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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Thanks, I'll give it a shot like that.
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