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It’s time to kick back, relax and enjoy the aromas of fresh smoked meat as we sail towards summer. Not sure what to smoke? Try Down & Dizzy Pork Shoulder or Smoked Spanish Chicken. Now that Spring is in the air, it's time to think about getting out to one of the many #EGGfests around the country - see a list here

Initial report on Cold Smoker 3 (7 pics)

First, let me assure everyone that I have no affiliation with the company that makes Cold Smoker 3, and I couldn't give a rat's Mangrate whether or not you buy one.  But, a few expressed interest in it, so here is my first attempt at using it.


I bought an 8 inch 1/2 in, pipe to replace the shipped 3 inch pipe so it would clear the table.
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Looking down the cannister.  The charcoal and chips will be put in here and the wire mesh keeps them in.
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Light it with some crushed Magic Light charcoal.
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When the flames die down, fill with wood chips.
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Put the top and bottom caps on.  Now, here's my problem.  The fitting that was supposed to fit a Big Green Egg doesn't fit.  To get it to even sit there, I had to bend it with a crescent wrench.  Still, as you can see, it leaks profusely.
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I don't get any draw out the top of the Egg.image

However, if I open the dome, it is saturated with smoke.  So, I think I'm happy with the meat getting smoked, but I need to work on getting a better fit at the bottom.
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Dripping Springs, Texas.
Gateway to the Hill Country

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