In the past I've smoked beef slices for jerky. Once smoked for a few hours I pulled them out of my large egg and finished off in my electric dehydrator. This technique was far easier to control temp than doing it all in Egg.
A few years back I saw someone that connected there mini with their large via flexible, metal dryer exhaust pipe. They simply created a smoldering fire in the mini and transferred smoke and low heat to the large. I believe they were doing cold smoking for salmon.
Anyone here no how to do that and have any guidelines to share? Do you simply connect the pipe from to top to top or top to bottom vent? If I could maintain 150 degrees this way I could make some killer beef jerky.
One other idea. I thought of connecting the top of either of my eggs to the back of my Excaliber dehydrator via the flex pipe. The dehydrator has nice racks and is able to hold a steady temp. I'm just concerned that the influx of smoke through the back air vents might eventually ruin my unit. All I need is a nice steady stream of blue smoke, for a few hours, then I could disconnect it and let the dehydrator finish it out.
Sorry for the long one.