• Fire up that pellet smoker for 350 degrees. I used my "competition blend" wood - we're going hot so you won't be sticking any harsh wood flavor on there.

In the Kitchen

• Prep your bowls:
• Bowl one: Mix the tapioca flour and salt.
• Bowl two: Add the cheese (parmesan and queso fresco) and eggs and combine. We'll get to these in a second.
• On medium-high heat on the stove, bring the milk and oil to a simmer. Once it hits that simmer, dump the pot into bowl #1.
• Put a good mix on bowl #1 with a wooden spoon. Everything I've read - it'll look messy, but that's apparently part of the allure. Once it's good and mixed - let it get to room temperature or so - cool to the touch.
• Once cool, take that eggy-cheese bowl and dump it into the bowl #1. Use your gloved hands and form it into a nice doughy ball.

On the Smoker (or Oven)

• I greased up a mini-muffin tin and tore a small bit of the dough, rolled it up into a ball, and dropped it into the muffin tin. I had a few left over and threw them in the freezer for later.
• Put it in the smoker for about a half hour and you're good to go! Mine started to get 'done' around the 25 minute mark, so I flipped 'em upside down and finished them off for the last 5-10 minutes.
• Eat while warm! And a lot of them, like I said - not nearly as good tomorrow!