What do you think about pre making them and putting them in the freezer for say a week or two if someone dont have time to make them right away? If I was to put these on the BBQ what time of wood chunks should I use for the smoker box?
Thansk in advance.
Not sure how long they would keep, but for awhile in the fridge, not sure if freezing them would do something to the cream cheese or not. I did my first batch in my electric smoker and used hickory and oak chips. I did find that mine were done in about an hour and 40 minutes, but my temp stayed at 250 the whole time.