Smoke Daddy Smoke Generator - Installed

[fiddler252]

Hi Dave
I have been watching your posts and I’m glad you are giving it a good workout and showing your applications of the Smoke Daddy. I have found that a 50/50 mix of wood chips/pellets works the best also. As I said before you could go to Ace hardware and get most of the parts but it adds up quickly and you’re right, my profit is not that much. I’m a retired machinist and have a small shop I work out of to produce what I need.
Thanks Porky Pa http://porkypas.com

Someone suggested that I clean it with some Jack Daniels and water to make Jack Daniels liquid smoke. But I haven’t tried it.
What do you think about that Richtee?

 

[richtee]

The Jack WOULD work..but I doubt you'd want the tar. But... what the hey.. if it tastes bad... dump it.

Signed - a real BOURBON fan ;{) LOL

 

[txlef]

Very cool, Dave. I was inspired by your efforts to get my own Smoke Daddy, and it is working very well on my home-made electric smoker. One question , how did you move the air adjustment mechanism? I too am finding it very hot when trying to modulate the smoke. Thanks, Lou

 

[davenh]

I took off the original valve and replaced it with a barb fitting. I had some old mini adjustment valves lying around and put one in-line between down near the pump.

Maybe you could leave it and slip a 1" long piece of heat resistant tubing or heater hose over the knurled knob end to give you kind of an cooler extension.

 

[fiddler252]

I will have to take another look at the air inlet. I just recently started to use the brass air valve due to some complaints that the plastic one I was using was cheap. I found that using a barbed fitting attached to the smoker can melt the air line. I do like the brass valve but if you are going to be making a lot of adjustments I would leave the brass valve wide open and add a second valve closer to the air pump as Dave did.
Thanks again Dennis AKA Porky Pa http://porkypas.com

 

[supervman]

Cool little unit.
Thanks for posting it.

Alton Brown could have fun with one of these little puppies!

I've got an extra gas grill I could mod this into.

You could work that thing into lots of different applications.
Clean up is definately a question in my mind.

Thanks for posting it.

 

[donnylove]

DaveNH - Why the smoke generator instead of just feeding chips into your MES? I could understand using it to cold smoke, but I'm just curious why otherwise? Thanks!

 

[azrocker]

I have had good luck with mine. I have "The Big Kahuna"! I like the mods on the nipple and will try that. I have to say that Fiddler AKA Porky Pa has been great with customer service. I find this an excellent cold smoker as well as a good amendment to my gas grill. It served me well until I got the craiger! I give it a thumbs up! I still use it for the quick cooks.

 

[davenh]

I liked using it for overnight/long smokes. MES holds temps steady and the smoke generator eliminated the need to keep feeding wood every 30~40 min. Basically made the MES kinda set it and forget it and I'd get to sleep

.

 

[ronp]

It would be useful for cold smoke, but also if you need additional smoke withoud tending every hour. That would make it a real set and for get smoker.

 

[scubadoo97]

Dave, excellent job. Thank for the great photos taking us step by step through your process.

That was hilarious because many of us have heard these words before.

 

[bbq lover]

we have alum billet smoke tools we made they work well ..

 

[smokin_tarheel]

Dave thanks for all the details and photos. I got my big kuhana Monday and did a test run last night. Your info is great and will save me a lot of time. I saw real quick last night I needed some pellets to go with my chips so I have ordered some today off e-bay. I was able to get four different types wood totaling 10 lbs. for $9.95 and 9.85 shipping. This is about 1/3 less cost than Porky Pas. I will have to wait and see what quality of wood I get.

 

[teeroy]

I Dave, I just my Smoke Daddy in for my MES. I would like to do the same mod as you for a couple of reasons. It is sturdy enough that I don't have to buy/make a base for it to sit on. It extends to the middle of the MES.

I was wondering if you had a parts list that one could use when going to HD to get the parts. Don't think I've ever done a project where I haven't made more than 1 trip to HD - maybe this could be the first. :)

Did you use your torch to light up a charcoal piece at the bottom?

I wonder if a chunk, or a couple half chunks somewhere towards the top would extend the smoke even longer. Say up to 7 or 8 hours. I like to get at least 7 to 8 hours sleep. :)

 

[icor611]

My Smoke Daddy is now at the Federal Way post office being processed. Can't wait! Did some wet brine bacon and smoked it in a Big Chief smoker... had to watch the temp close with the lid half off. Everyone else is now asleep and I fried some up. Nice sweet flavor. I use mesquite pellets and now I am looking forward to the big kahuna on my smokers vault and also smoking some steaks and then into the sous vide to finish quickly on the HOT grill for the maillard finish. Got some more pork belly in the fridge outside along with some boston pork butt doing a dry rub. YUM!  I think I'll try some pork lion too, then some cheeses and some nuts. Oh yea and some peppers, some salt, some hot sauce... I'm goin' nuts here. (Wonder how Johnny's Seasoning would belike with some smoke?) Read something about cold smoking pork chops too. Have any of you tried it? Also do I need to brine the beef or pork or just let it go? Anyone done beef jerky yet? Thanks for the reponses, I'm pretty excited to turn out some fantastic food. I am also on a diet. Bummer!

 

[icor611]

My Smoke Daddy is now at the Federal Way post office being processed. Can't wait! Did some wet brine bacon and smoked it in a Big Chief smoker... had to watch the temp close with the lid half off. Everyone else is now asleep and I fried some up. Nice sweet flavor. I use mesquite pellets and now I am looking forward to the big kahuna on my Smokers Vault and also smoking some steaks then sous vide and finish quickly on the HOT grill for the maillard finish. Got some more pork belly in the fridge outside along with some boston pork butt doing a dry rub. YUM!  I think I'll try some pork lion too, then some cheeses and some nuts. Oh yea and some peppers, some salt, some hot sauce... I'm goin' nuts here. (Wonder what Johnny's Seasoning would be like with some smoke?) Read something about cold smoking pork chops too. Have any of you tried it? Also do I need to brine the beef or pork or just let it go? Anyone done beef jerky yet? Thanks for the reponses, I'm pretty excited to turn out some fantastic food. I am also on a diet. Bummer!