here is the finish to the 2 large bricks i did a week before thanksgiving, the 2nd pic is of what i have left of those two right beside the bacon candy photo thats well not up just yet, so ya know its currentMMMmmmm......
That's about the only Cheese I never Smoked. Don't know why, because I love Velveeta Cheese!!
Be back to see the finish!
temp wise is below the melting point of this cheese 165-170 deg, using the pellet tray doesn't add very much heat, and i used a mix of hickory pecan for around 5 hrs and it was on the second rack down from the top rack that i had a piece of cardboard on to catch any drips off the topwhat time/temp and type of smoke did you apply?
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