If you can set it to run below 100 degrees, then you might try smoking some cheese.Dirtytires wrote: ↑January 13th, 2019, 11:34 amI’m going to have to use it for something quick to get on her good graces.
The first time I tried it was way too smoky also. Somewhere on the inter-web I had read that you should leave it in the smoke for 2 to 4 hours.Dirtytires wrote: ↑January 13th, 2019, 7:31 pmIt looks like it will run fairly cold but I read that it will only make smoke over 100 degrees. On,y made cheese once on a traditional offset years ago. It was super smoky and I was not too impressed.
Maybe it’s time to do again.
It actually has a 3/4 inch drain pipe coming out the lower back that acts as a fresh air inlet. Obviously not adjustable but it does seem to have airflow.
I remember that now......good luck with it and let us know if you make it work for you...I know people like them it was just not for me.Dirtytires wrote: ↑January 14th, 2019, 10:27 amIt actually has a 3/4 inch drain pipe coming out the lower back that acts as a fresh air inlet. Obviously not adjustable but it does seem to have airflow.