100° is the lowest setting on the Smokin Tex but you ad one large iceblock, 4" deep pan, and cold smoke just about anything
I haven't cold smoked yet, most who do with kamados usually put whatever they are lighting down in the ash drawer rather than in the normal basket. I will be doing a low temp smoke this Sunday though. Have 10lbs of porkbelly brining for some bacon. Thinking apple for the smoke. Think I have 11 or 12 different wood chunks right now. Sassafrass Mulberry Orange Pecan Peach Maple Apple Hickory Post Oak Cherry Mesquite And 1 other I think
https://pitboss-grills.com/wood-pellet/austin-xl-wood-pellet-grill-walmart-exclusive We do much more grilling than smoking and it has worked great for both.
Look into a Kamado, be it kamado joe, big green egg or other, they are amazing in their versatility. I have the kamado joe, can cook 3 minute pizzas at 700 degrees or cook a pork butt/beef brisket low and slow at 225-250 for 14-20 hours. Cook direct or indirect at the same time for grilling, there's a crap ton of accessories for them as well.
another vote for the KJ. It is (or was for me) a bit of a learning curve coming over from kettle/charcoal and gas grills, but it is pretty fun. Going to do spatchcock chickens this weekend.
So use google/youtube Eventually you're going to utilize technology and reality. See ya when you get there
Yeah I have trying to decide to go basic or advanced grill or start smoking. We like roast cuts but smoked is another level plus cancer concerns with excessive smoked grilled meat.
I too am looking for a smoker. Has anyone tried the The Big Green Egg? I I too am looking for a smoker. Has anyone tried the Big Green Egg? I know they are made in mexico and the Kamado Joes are made in China. Trying to buy made in the USA
I bought a Smoke Mountain gas smoker a couple years ago. I think I pd $250 for it. I probably use it 4-5 times a year. I’m very happy with it. Prior to this I had a charcoal smoker what a pain in the ass. Gas is so much easier to control the heat. I’ve done brisket pork butts turkey breast eggs (Sota) meat balls and they’ve all turned out pretty dang good. If you want to give your food a little extra flavor you can do it on a gas grill. Just soak some chips and throw them in an empty tuna can then put them on the burner of the grill.
Says the guy who swallowed chew juice. That is when your cancer will come from if you get it-not smoked meat.
Honestly I'm not sure how long a bag lasts. All depends on your use. You don't use a bag every couple of times I know that. Easily 10+ times out of a bag I would say. Here's something I found on Google: "The smoker burns 1 to 3 pounds of pellets per hour. Traeger says that means each 20 pound bag provides between 6 to 20 hours of cook time (at high or low heat)."
