What do u think of my cheeses?

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Is that before you smoked them or after?  Any Qview of before and after, or any description of the process you used?

BTW, I notice you've not been to Roll Call.  Please go to http://www.smokingmeatforums.com/f/133/roll-call  and tell us about yourself, your equipment and so on so we may welcome you properly!

 Thank you for posting!
 
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This was after. I smoked for 2.5 hours on my mes 30 using pecan chips in the can with the soddering iron trick.
 
Put some socks on.  Isn't that tile cold on bare feet?
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For PureFlusher and hotdogsQueen; if I may ask that you both drop into Roll Call and introduce yourselves, tell us about your skill level, type of equipment, what smokes you're doing or would like to do, etc. so we may properly welcome you to the forum!  Also, please see http://www.smokingmeatforums.com/a/user-guidelines    Thank you so much!
 
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