Nothing real special about this post other than this is one of my favorite ABT combo's. 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. 15 Japs 2 packages cream cheese 1 package green onion dip mix Smoked gouda Rib rub Smoked at 240 for one hour. Process: 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.