A Smoke Daddy P. I.G. on a Large BGE

danhoo

Anyone have one?

My kids gave me a big smoke daddy pig for a birthday gift.

I think they saw me watching some cold smoking vids..  Any way, now I get to try it out. 

It has two mounts one for a kamodo and one to drill into a grill. I'll probably do both. 

I'm planning to use it on my pellet to get more smoke  and also planning to cold smoke on the BGE. 

What else? Any one use one for heated cooks in the BGE? 

Tips, comments, suggestions are welcome. 

loco_engr

totally new concept for me 
hope you get some good feed back

danhoo

danhoo

 Not sure what to smoke. They suggest chips not pellets. 

danhoo

danhoo

GrateEggspectations

danhoo said:

Next thing you know, BGE will also be making an Egg bong. 

danhoo

danhoo

I'm experimenting with 5 slices of pepper jack cheese 

danhoo

And I'm using pellets. Mix of mesquite and hickory. 

Langner91

That's a nice setup.  I need to look into those.  I use the A-maze-in pellet tube to cold smoke hard cheese.  I take all the lump out and just light the tube full of pellets.  

I have done almonds, pretzels, and many different types of cheese.  The gouda and cheddar were my favorite.

After smoking, I seal the cheese for two weeks before consuming.  It tastes like a trash fire smells before that.

The smoke daddy looks interesting.

pgprescott

Langner91 said:

That's a nice setup.  I need to look into those.  I use the A-maze-in pellet tube to cold smoke hard cheese.  I take all the lump out and just light the tube full of pellets.  

I have done almonds, pretzels, and many different types of cheese.  The gouda and cheddar were my favorite.

After smoking, I seal the cheese for two weeks before consuming.  It tastes like a trash fire smells before that.

The smoke daddy looks interesting.

I’m pretty sure we still have one or two in stock never used one personally, but Cody has had one for years. Inventor says to use mostly chips for airflow. 

Langner91

You must be hiding them well.  I hadn't ever seen one until this post.

We (you) should borrow Cody's and we can demo smoked cheese some weekend now that the weather is turning cooler.   

GregW

That's interesting. It appears that it would be fairly easy to MacGyver up a workable copy. 

danhoo

I read a bit about starting this and the suggestions are too get the coal on the bottom white hot before adding chips. 

I didn't do this and I think that led to some thick heavy white smoke. 

alaskanassasin

@danhoo my bil has one and he has ruined some cooks with a bellowing white smoke, I tried to tell him it needs to be burning hotter or run the smoke through hot coals to clean it up. I don’t know how he is getting along with it now.

danhoo

I watched a few more videos and I did not start the charcoal correctly.

Looks like the best approach is to start some coal on top of the mesh grate. Get the coal burning good and hot. Add wood chips, then let the smoke stabilize. 

I'm going to try again later today. 

Photo Egg

danhoo said:

I watched a few more videos and I did not start the charcoal correctly.

Looks like the best approach is to start some coal on top of the mesh grate. Get the coal burning good and hot. Add wood chips, then let the smoke stabilize. 

I'm going to try again later today. 

Taste testing freshly smoked cheese is not a good test for ANY type of smoking method.
It must have time to chill and mellow out. At least a couple weeks. I can only imagine how terrible those test slices tasted. For a slice of cheese, the smoke from 1 tiny wood chip in a zip loc bag for 5 minutes would do it. Try a real hunk of meat and I bet you will love this device. Will be following!

danhoo

I get it, and next time I'll wrap and age it. 

It was strong and on its own was harsh, but on a bun, with tri tip the neighbor cooked and some mustard, it was OK. 

I didn't spit it out, and had seconds. 

I might do a salmon burger tonight. 

Its just me tonight and I thing all the leftovers are gone. 

I need to see if I have wood chips beside pellets. 

danhoo

I tried pellets again for the last time. They simply would not stabilize and produced way too much TWS.

I pulled the lid off the smoke generator and let them torch and burn out. I only used about a cup so it didn't take long. 

 I added two small chunks of maple and after about 15 minutes it stabilized to a nice amount of TBS. I put two frozen salmon burgers from Costco on and I'll give them another 30 mins and see. 

 I'll probably finish them on the kettle. Temp in the egg is just over 80F

pgprescott

danhoo said:

I tried pellets again for the last time. They simply would not stabilize and produced way too much TWS.

I pulled the lid off the smoke generator and let them torch and burn out. I only used about a cup so it didn't take long. 

 I added two small chunks of maple and after about 15 minutes it stabilized to a nice amount of TBS. I put two frozen salmon burgers from Costco on and I'll give them another 30 mins and see. 

 I'll probably finish them on the kettle. Temp in the egg is just over 80F

Yeah the inventor says pellets just pack too tightly and either smother out or don’t produce good smoke. He said it’s ok to sprinkle some in amongst chips but use primarily chips with the smoke daddy unit. 

Photo Egg

danhoo said:

I tried pellets again for the last time. They simply would not stabilize and produced way too much TWS.

I pulled the lid off the smoke generator and let them torch and burn out. I only used about a cup so it didn't take long. 

 I added two small chunks of maple and after about 15 minutes it stabilized to a nice amount of TBS. I put two frozen salmon burgers from Costco on and I'll give them another 30 mins and see. 

 I'll probably finish them on the kettle. Temp in the egg is just over 80F

The nice thing about using chips is that it’s all smoke wood. Pellets, even if sold as cherry wood, is mostly tasteless filler wood.

danhoo

Update. I've gotten better and learned to use a little more coal in the smoke daddy and get a fire burning in it first. The smoke gets clean faster.

I've been cold smoking tri tip for an hour with pecan chips. Then I light some coal and get the temp around 200F. And then finish with a reverse sear.

Pics are in reverse order. 

Jstroke

Just wondering overall how you like it and if cheese is coming out good

danhoo

Jstroke said:

Just wondering overall how you like it and if cheese is coming out good

I have not attempted cheese again. I need to. 

Pecan smoked tri tip is the one cook I feel I've mastered. 

The cold smoke adds an hour to the cook, yet that hour is worth it. 

danhoo

Oh, here's the reverse sear and the money shot. 

JohnInCarolina

@danhoo - absolutely perfect!

lousubcap

Yes sir.  Nailed that cook.