Meat smoking thread

meisanerd

meisanerd

Need Bigger Tires
Location
Edmonton, AB, Canada
Any of you play with something like this?

www.smokehouseproducts.com

Smoke Chief 2.0 Cold Smoke Generator

Smokehouse Products Smoke Chief. Produces cold smoke and is easily attached to your current grill. Turn a grill into a smoker in a matter of seconds.
www.smokehouseproducts.com www.smokehouseproducts.com

Was thinking of downsizing the gas grill and buying a large smoker, but fire bans in the city allow gas grills but nothing else. So one of these would be handy to have to basically add long-term smoking to my current grill without having to lose cooking size during bans.

I've already got the tube setup, works well but is annoying to refill for longer smoking sessions.
 
CHUG

CHUG

Lockers Installed
Supporting Member
Location
McMinnville, Orygun
I bought my smoker generator back in 2017ish.. Since then all sorts of cold smokers are now easy to buy.. I still use Old school. Mesh grate. and wood pellets. If doing 12 pounds or more of Cold Smoked Cheese. will dig out the Smoker generator.

Bad part!. They drip Black GOO.. so make sure you have a Catch pan under unit.

this is what I bought many moons ago.. https://www.amazon.com/gp/product/B008DF6WWE/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1


Forgot to add.
I use it to feed smoke into BBQ Vent port. Which I added a 4" x 6" Galv Pipe, Which, goes to the smoker Gen. with a up slope. And Two Computer USB fans inside BBQ to help draw the smoke & Circulate.

Works good On Cheese, Garlic Cloves, Whiskey, Rock salt, Black Pepper corns, Habranero peppers. ;-)
 
Last edited:
meisanerd

meisanerd

Need Bigger Tires
Location
Edmonton, AB, Canada
CHUG said:
I bought my smoker generator back in 2017ish.. Since then all sorts of cold smokers are now easy to buy.. I still use Old school. Mesh grate. and wood pellets. If doing 12 pounds or more of Cold Smoked Cheese. will dig out the Smoker generator.

Bad part!. They drip Black GOO.. so make sure you have a Catch pan under unit.

this is what I bought many moons ago.. https://www.amazon.com/gp/product/B008DF6WWE/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1


Forgot to add.
I use it to feed smoke into BBQ Vent port. Which I added a 4" x 6" Galv Pipe, Which, goes to the smoker Gen. with a up slope. And Two Computer USB fans inside BBQ to help draw the smoke & Circulate.

Works good On Cheese, Garlic Cloves, Whiskey, Rock salt, Black Pepper corns, Habranero peppers. ;-)
Click to expand...
Ok, so you basically just bought a cold smoker attachment for an existing smoker and adapted it to work with your bbq. Which is basically what the Smoke Chief appears to be, just designed to attach to the rotisserie port on the bbq.

Im definitely leaning towards trying it out, its a fair amount cheaper than the smokers I was looking at...

My tube works well for cold smoking cheeses, it seems to last long enough to do that well, it is just inconvenient for doing large chunks of meat for hours on end, it is hard to refill when hot, and I have to open the grill and let most of the heat out to do that.
 
CHUG

CHUG

Lockers Installed
Supporting Member
Location
McMinnville, Orygun
Yep, BBQ was old. Gutted it for use in smoking. Vs tossing it.. adding the cold smoker to it for smoke works great. No cooking Side of a Cow on it.

The only bad part of the cold smoker I got, Tends to leak and Humidity on the pellets is a bugger!. Tend to swell and get stuck in chamber creating a void. SHARP stick to fix. Max hours for my needs is 4 hours mainly Hard cheese takes longer smoke.
have not tried sweet Walla walla onions to smoke. Hmmm...

The newer smokers are way better The Bugs worked out of them.. Well we hope!.
 
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