Bob Bailey
TVWBB Guru
Smoked some small blocks of Pepper Jack and Irish Cheddar, along with a brick of cream cheese in the Jumbo Joe 22", using a smoke tube for heat and some smoky love. Used Bear Mountain Gourmet Blend Pellets in the tube and seasoned the cream cheese with a dash of SPG and a moderate sprinkle of Memphis Dust. Just pulled the hard cheese and moved the cream cheese over the tube for a little more heat. Finished up all the garden chores and got everything else on auto pilot, so had time for a couple of pics.
![Kettle.jpg Kettle.jpg](https://tvwbb.com/data/attachments/34/34133-ae5741f4733d8e1ac4f009aed6024d56.jpg?hash=rldB9HM9jh)
![Hard cheese.jpg Hard cheese.jpg](https://tvwbb.com/data/attachments/34/34134-afd067608fedcc02296b1165ba620208.jpg?hash=r9BnYI_tzA)
![Cream Cheese.jpg Cream Cheese.jpg](https://tvwbb.com/data/attachments/34/34135-13b9da3aae12b5806307ed92fc194598.jpg?hash=E7naOq4StY)
![Kettle.jpg Kettle.jpg](https://tvwbb.com/data/attachments/34/34133-ae5741f4733d8e1ac4f009aed6024d56.jpg?hash=rldB9HM9jh)
![Hard cheese.jpg Hard cheese.jpg](https://tvwbb.com/data/attachments/34/34134-afd067608fedcc02296b1165ba620208.jpg?hash=r9BnYI_tzA)
![Cream Cheese.jpg Cream Cheese.jpg](https://tvwbb.com/data/attachments/34/34135-13b9da3aae12b5806307ed92fc194598.jpg?hash=E7naOq4StY)