I have had my LBGE for about 2 years now and Iove it. Recently though I have been making a lot of bacon, summer sausage, sausages, kielbasa, meat sticks corned beef, MSM. I guess Im getting into the more charcuterie side of things. This is where the BGE is letting me down. I needed more volume to do cold smoking. This is what it was/is going to be used for. I have read that some non-charcoal smokers don't taste the same as charcoal smokers, That is yet to be seen. When I have been making bacon or the like I cant cold smoke/ smoke or even cook the volume Im preparing, and if it wont fit in at once it ties me down to the house for a full day running it in batches. Not that standing over a smoker all day is a bad thing, but im a busy guy you know!
When I do make a run of something I seem to go through it faster than expected as my friends seem to jump on board and ask for some. This makes me happy that they like my products that I am producing better than the store bought versions. And yes I do get them to cover my costs so its not like they are getting it for free.
In comes the Smoke Vault 24. After a lot of reading on pros and cons of various types smokers, I have settled on this version. I have yet to get it running as I live in the blustery Canuckistan, and I do most of my smoking in the warmer months, unless we get a warmer day.
I already have an AMNPS, so that will help with the cold smoking. Im looking forward to sharing my cooks and pics with you all.