Had a little backyard BBQ with 75 of my closest friends this weekend and tried out my new cold cheese smoker. Man was it good! I took a old red wine barrel I got from Jordan vineyards and cut a 5" hole in the side. Cut the top off about 6" from the top and put a hinge on the back with a handle in the front. Put a weber 22.5" grill inside and loaded it up with cheese. Connected it to the FEC100 with about 20' of flex vent line to cool the smoke down. I put a maverick on it and monitored the smoke temp, it stayed between 80-87F, Smoked the cheese for about 3hours with a mix of cherry, apple and hickory. The barrel gave the cheese a subtle Cabernet flavor, it was delicious. The two 7 bone prime ribs and 10 spatchcocked chickens weren't bad either. The only downside to having a FEC100 is when your friends know your cookin they all show up.
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