Adding smoke

[mofomatic]

Has any tried using a cold smoke generator with a pellet grill? I've cooked on pellet grills, but never owned one until last night. I like the ease of pellets and not having to stoke fires constantly, but it seems you have to choose between smoke or heat. I have a 60 gallon propane tank stick burner for a patio rig and a 90 gallon tank on a trailer. Always been traditional. I picked up the little chief brand cold smoker for cheese and bacon. 12volt, fan and glowplug, great product.

So anyways, I picked up a green mountain Davy crocket. It's small and cheap. Perfect for experimenting. The Wifi app and programmability built in is what sold me. Some where along the line, im picturing a insulated cube cabinet, proabaly absolute max 2x2x2 outside dimension, probably less. But with a spot to also use the cold smoker attachment. Both the davey Crockett and the cold smoker run off 12v, so that makes wiring it all together nice and clean.

Even if the cold smoke generator doesn't help out much when running the pellet grill, I think I'd still build it into the new smoker for regular cold smoking of things.

I like the idea of full smoke and 400 degrees.

[Squiggle]

I put a cold smoker on the side of my fridge smoker & I found the smoke a cold smoker generates isn't what you want for BBQing, works well with cheese & salmon, but not BBQing meats.

[Rodcrafter]

At 400* the smoke content won’t be a great deal since meat stops taking smoke at 160*. The smoke after that is just on the surface and can be bitter if there’s a lot.


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