Steps

• 1

  Smoke the cheese: Preheat the Traeger with lid closed to 165°F; this will take about 10 minutes. Use Super Smoke if available.

  165 ˚F / 74 ˚C

  Super Smoke

• 2

  Meanwhile, trim the cheeses of any rinds or wax coatings. Cut the Gruyère into 1-inch thick sticks. (Leave the fontina whole.) Line a small rimmed baking sheet with parchment and arrange the cheeses on it leaving plenty of space between pieces

• 3

  Place the pan on the grill grate and cook for 15 minutes.

  165 ˚F / 74 ˚C

  00:15

  Super Smoke

• 4

  Flip the cheeses and cook for 15 minutes more. Transfer the smoked cheese to a plate or cutting board. If the Fontina is melty, fold and gather it into a block as it cools for easier grating later. Once cooled to room temperature, wrap the cheeses well in plastic and refrigerate for at least 8 hours. (The cheeses can be smoked up to 1 week ahead.)

  165 ˚F / 74 ˚C

  00:15

  Super Smoke

• 5

  When ready to make the fondue, preheat the Traeger with lid closed to 325°F; this will take about 15 minutes.

  325 ˚F / 163 ˚C

• 6

  Meanwhile, grate the smoked Gruyère and fontina to yield 6 oz. of each cheese. (Save any leftover for noshing.)

• 7

  In a small dish, whisk the cornstarch with 2 tablespoons of water to make a slurry. Rub the bottom of a 10-inch skillet with the cut sides of the garlic, then finely grate the garlic into the skillet. Add the wine and beer. Bring the mixture to simmer on the grill. Rewhisk the slurry then gradually whisk it into the wine mixture and simmer while stirring for about 15 seconds to thicken. Remove the skillet from the heat and scatter about ⅓ of the grated cheese over the wine mixture; don’t stir.

• 8

  Return the skillet to the grill and cook for 10 minutes.

  325 ˚F / 163 ˚C

  00:10

• 9

  Gently whisk the wine and cheese mixture until mostly smooth, then scatter half of the remaining grated cheese over it; don’t stir. Close the lid and cook for another 10 minutes.

  325 ˚F / 163 ˚C

  00:10

• 10

  Gently whisk in the melted cheese, then scatter the remaining cheese over the mixture; don’t stir. Cook for 10 minutes.

  325 ˚F / 163 ˚C

  00:10

• 11

  Remove the skillet from the heat and gently whisk until mostly smooth. Add the bourbon and whisk again. Add more bourbon a little at a time to taste.

• 12

  Transfer to a fondue pot (or a slow cooker on warm) and serve with bread cubes and assorted sliced fruits, vegetables, and sausages for dipping. Enjoy!