EX6, 2, 22” kettles, 18” kettle and a 26” kettleand a e310 gasser
I’ve read about using an ice tray to keep inside the grill cool for smoking the cheese. I’ve never done that myself, as here in Phoenix, it’s in the 80-90 at night, and you know where during the day. I did mine after dark in the winter yet here. I think it was 60 out. Your just suppose to keep where your smoking area temp below 90 if I remember. I put my cheese on a wire rack on top shelf, smoking tube on bottom. Cheese way to the right, smoking tube all the way to the left. I used a whole tube and flipped the cheese half way through.