Snack Snicks - Beef, Deer, Elk, or whatever

KermitTheEgg

Hello all.  Has anyone had any luck maintaining temps around 150-160 for snack sticks on a BGE?  Quick discussion today at work if it could be done, so I figured I would phone a friend and post the question on here.  

Thank you in advance and Happy Holidays!

lkapigian

Can be done with a couple lumps and an AMAZN Pellet Smoker--Or do a Cold Smoke Set Up IE Set your smoke/heat on a mini and duct it to the intake of a large,,,,,Lot of ways around a barn

I'm Lazy, use a AMAZN Smoker for some smoke and toss them in the oven

gdenby

Some years ago there were a number of discussions about cold smoking, mostly for cheese. Some people had luck building a small fire in a Small, and running a dryer vent hose to the bottom vent of a Large.

Others claimed success by using a handful of lump. Then, removing the fire ring, and putting a grill w. a large coffee can full of ice on that. then putting the fire ring back in, a grill extender, and the cold smoke items on that.

Never tried myself, too much like work, but I recall shots of some nice looking sausages and cheese.

lkapigian

This is my Go To for Cold Smoking 

fishlessman

small used lump pieces just enough to cover the fire grate by 1.5 inches,  take the grid out while it gets up to 140 and try to hold it there. put food on grid and put it in the egg quickly, theres no time to load the food on the grid while its in the egg without spiking temps, everytime you open that dome the excess air flow will spike the temps. i shoot to keep temps between 140 and 175, its almost impossible to hold an exact temp. that little bit of lump will last 8 or 9 hours easily

MasterC

For cold smoke try an A-maze-n

SGH

lkapigian said:

This is my Go To for Cold Smoking 

Sea2Ski

@lkapigian. Did you rebuild that smokehouse yet?

lkapigian

Sea2Ski said:

@lkapigian. Did you rebuild that smokehouse yet?

It's in the process as we speak