Smoked some Cheez-it crackers....

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No consistency change at all, Jason. They got a shade or two darker, but that's it. Came out hot and crispy. Ran the smoker at about 200 degrees for the first 5 mins then backed it down to about 120 after figuring I didn't want them to "overcook".

I'd definitely recommend it. I did some Swiss cheese before this as well. Turned out good, but I'm not sure I like smoked white cheeses or not. I'll let it age, wrapped up for a week and taste it again.
 
Leftover Smoke? My wife sees this, I'll be smoking these and Goldfish daily!...JJ
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No consistency change at all, Jason. They got a shade or two darker, but that's it. Came out hot and crispy. Ran the smoker at about 200 degrees for the first 5 mins then backed it down to about 120 after figuring I didn't want them to "overcook".

I'd definitely recommend it. I did some Swiss cheese before this as well. Turned out good, but I'm not sure I like smoked white cheeses or not. I'll let it age, wrapped up for a week and taste it again.
Jason, That is great.  I will have to give it a try.  I do quite a bit of cheese as well.  I agree on swiss, but there are other white cheeses that are good smoked.  Besides Gouda I like to smoke string cheese.  Quite the treat!
 
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