Cold Smoking PG500

I haven't done it but I'd put the smoker tray on the fire pot in zone #1 and the cheese over a pan of ice in zone #4 (bottom right). The FEPGs smoke from the top down. If you keep the firepot empty, you could flip the switch/fan on occasionally to kick up more smoke if needed.

That's a great idea. I might try it that way. I am wondering though without the fan running constantly will the smoke movement in the chamber still be the same. Will it reach zone 4 before going out the exit hole?

I have a 1000. The exit hole (exhaust) is below zone #4. Isn't the 500 the same?

Padrefan98,
I cold smoke cheese on my PG1000 using the tube smoker, not the basket. I put it on zone 1 or under sometimes, and put frozen water jugs (milk cartons) either in zone 1 or 2 to help keep the temp down. I suppose with the 500 you will not have as much a problem with it retaining heat in the summer as I do but you will have success doing it that way. If the basket doesn't work I recommend the tube. I have seen where others switched to the tube from the basket. A-Mazen can advise you on which is best for you. I put my cheese in zone 3 and 4 and fill it up. Nothing better than smoked cheese, except Brisket of course!, and bacon! No need to turn on anything.