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Old 08-06-2017, 12:07 AM
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I like a good long smoke on mine, aboot 6 hours. I've never had a problem with the cheese tasting too bitter. Once again, good airflow is the key. The only time of year I can do it here in Az is the winter when it actually cools off around here.
Once the smoke is done, do like S&P suggested & vac seal those babies & don't touch them for a couple weeks.
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