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Re: Cold smoked sausage
If you want to use the pellet tray to apply smoke then the meat should already be cooked or have some form of a small amount of heat and many hours1 · -
Re: Vent Settings, a Visual Guide
Maybe this will help. Temps are in C. Welcome to the forum. I would suggest putting some lump in with no food and just playing with the vents and temps until you get a feel for the egg https://www.yo…1 · -
Re: Best accessories for medium?
I have the woo with handles from the Cgs for raised direct and for a 2 tier option for cold smoking. Also the pellet tray for cold smoking. That seems to be all I need. I do have some CI I use, one l…1 · -
Re: Too Much Smoke?
Why don't you try smoking with no wood chunks/chips, just the lump. That right there will give you some smoke, maybe all you need.3 · -
Re: Cheap lump
I would buy it in a heartbeat. Used for years in my horizontal wood burner. Never a problem2 ·
