As a bachelor and a busy one at that, I don't always find the time to fire up my SFB grill for some decent hot smoking. And cooking for 1 it doesn't make sense to burn $15 worth of charcoal and chips for 1 steak or chicken quarter. So I've been using my AMZPS inside my gas grill. This is very easy to start and step away to do other tasks. I will cold\cool smoke my meat for 1.5 - 2hrs then grill to finish. Am I creating any kind of a health risk by doing things this way? My assumption is no since the meat will be in an anaerobic environment while smoking then the food is cooked to temperature. Just looking for a little input from the experts.
Edited by Mr dirt - 9/11/13 at 8:14am