Did it a little different this time by smoking them in a pan instead of on the grate as they were headed to a going away party right after. Turned out good - peppers seemed to have a lot more crunch to them this time.
2 packages cream cheese
1 package green onion dip mix
Smoked at 240 for one hour.
Batch in the pan
No finished picks, but wanted to share that the smoked gouda on top held together really nice. I love using cream cheese because it doesn't melt and mess all over the place.
Thanks for checking out my post - hope you give these a try.