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Snack Snicks - Beef, Deer, Elk, or whatever

KermitTheEgg
KermitTheEgg Posts: 39
in EggHead Forum
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!
Thank you.

Q
________________________________________________________________________________
Columbia, Missouri - Family Man and Bourbon Drinker

“Too much of anything is bad, but too much good whiskey is barely enough.” 

Mark Twain
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Comments

  • lkapigian
    lkapigian Posts: 11,627
    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
    Visalia, Ca @lkapigian
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  • gdenby
    gdenby Posts: 6,239
    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.
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  • lkapigian
    lkapigian Posts: 11,627
    This is my Go To for Cold Smoking 


    Visalia, Ca @lkapigian
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  • fishlessman
    fishlessman Posts: 35,003
    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
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • MasterC
    MasterC Posts: 1,684
    For cold smoke try an A-maze-n
    Fort Wayne Indiana 
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  • SGH
    SGH Posts: 28,989
    lkapigian said:
    This is my Go To for Cold Smoking 



    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Sea2Ski
    Sea2Ski Posts: 4,131
    @lkapigian. Did you rebuild that smokehouse yet?
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • lkapigian
    lkapigian Posts: 11,627
    Sea2Ski said:
    @lkapigian. Did you rebuild that smokehouse yet?
    It's in the process as we speak 
    Visalia, Ca @lkapigian
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