Hey All,
We entered the smoked cheese catagory at Hog Wild Madison this past weekend and figured out a good way to do it in an FE100 (we got 3rd place).
Step 1
Empty out the hopper and run the auger until it's completely free of pellets.
Make sure the fire pot is totally free of any burning pellets.
Step 2
Turn off FE and manually fill up the firepot with pellets.
Step 3
Place a pan of icewater on the bottom shelf and the cheese on next shelf above the water.
Step 4
Turn on the FE. As soon as you have got a decent amount of smoke, turn off the FE and let the pellets smolder. When the smoke starts to disappear, turn the FE back on until the pellets relite, then turn the FE back off. You want to use the forced air fan and firerod thingy to only ignite the pellets, not burn them up.
We used imported Gouda from Jewel, cut them into wedges, removed the wax shell, and smoked them for around 45 minutes. I kept one wedge out of the smoker so I could compare the color of the smoked cheese. The grate temp at cheese level never got above 78 degrees F.
This was very easy.
Jeff
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