smokewood
Smoking Fanatic
Hi Martin,
Welcome to the forum and all that malarkey.
I have the same type of burner on my fondue, and found it's best not to overfill the burner, about 3/4 full, with the vents fully open works best for me, until the flame is established, and then close the vents if required.
I think you might still be able to cold smoke using your smoker, but osprey2 will be able to advise you better, but still worth a try.
I would add a small amount the dust along one side of the pan and set fire to it, then let it smoulder. By not using your burners it should theoretically keep the temperature low, better still use it outside on a cool night. Try it with some cheese and and a bit of butter, that way you get an indication of the heat.
If in doubt, try it out!
Regards N Stuff
Welcome to the forum and all that malarkey.
I have the same type of burner on my fondue, and found it's best not to overfill the burner, about 3/4 full, with the vents fully open works best for me, until the flame is established, and then close the vents if required.
I think you might still be able to cold smoke using your smoker, but osprey2 will be able to advise you better, but still worth a try.
I would add a small amount the dust along one side of the pan and set fire to it, then let it smoulder. By not using your burners it should theoretically keep the temperature low, better still use it outside on a cool night. Try it with some cheese and and a bit of butter, that way you get an indication of the heat.
If in doubt, try it out!
Regards N Stuff
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