THE FOLLOWING IS A HAZARDOUS PRACTICE AND FOR INFORMATIONAL PURPOSES ONLY! DO NOT ATTEMPT...
I ALMOST cold smoke my uncured meat.... like ground beef (burgers or meatloaf) I'll refrigerate the meat down to just above freezing, then I will smoke at maximum 100 degrees for 3 hours... sometimes...
Still using it, and still love it. The Maintenance is like any other. I keep a small vacuum cleaner beside the machine and vacuum out the ash after it gets used. The gas side works well, but I don't think it's BETTER than any other gas bbq.... it's the same.
It depends very much on where you place the the probe but generally speaking the temp swings are not too excessive. Of course the P adjustment button is right on the front panel so you can easily change your temp swing if you think it's too far in/out.
Smoking temp on the smoker side (depending...
Well, you can smoke burgers at what ever temp you want, just so long as the inner most part hits 160 or better before eating.
Smoke for about 1.5 to 2 hours at the lowest temp I can, then crank her to 450 and cook to minimum 160.
Been doing it for years.
This thing rocks!
Billows of smoke, but note in the picture the smoke stack is on the gas side of the combo grill. Nope... not a mistake. What makes this machine unique from the others is that there is a connecting tube between the wood side and the gas side so you can generate smoke on the...
Just want to offer a quick review on this since I ended up buying it.
Built pretty well, looks good. The gas side works fine although I am used to a slightly more powerful flame at the high level. It's all good though.... not as may flare ups
The wood pellet side works pretty well too. It...
Anybody heard of and/or own one of these new grills? Looking for some reviews on them.
The guts of it on the pellet side look pretty much exactly like my Traeger
Member's Mark Hybrid Pellet and Gas Grill
Nice job on the bacon!
Not to highjack the thread, but what about cold smoking other meats prior to hot smoking? Steak for example. Can you cold smoke a nice thick tbone for ten hours or before you throw it on the traeger? Would it make a difference?
Built my little vertical cold smoker with a smoke chief generator. Haven't really done anything serious in it yet, just getting used to it. But I'm kind of pondering a question on these vertical smokers.... does the location of the food (high rack or low rack) make a difference??