with the intent of simplifying meat
smoking. I prepare and smoke around 150 pounds of sausage and
per year, and I found that, exactly as you describe, the hot plate
wood chips method works fine for a few minutes, but then constant
attention is required during the entire several-hour-long smoking
session. I knew I had to find a better solution.
A bit about my smoker - I'm what you'd call a "do-it-yourself"
guy, especially if what I want to do costs more than a couple of
That in mind, I built my own smoker. While it did work, having a
smoker, aside from raising a few eyebrows, does limit what heat
smoke source I can safely use. When I found your product, I knew I
found the answer to my problem. The hotplates in the bottom of the
smoker work well to generate heat, but, the wood chips stop
relatively quickly. While I can think of worse things to do that
the deck for a couple of hours, I wanted to leave my options open.
Enter the SmokePistol...It took roughly five minutes to install,
and start producing smoke. In the photos I've attached, I've got
pounds of kielbasa surround by a nice, sweet apple smoke. Two
with pans of water on them provide heat and moisture. This is now
pretty ideal setup.
I can't overstate how easy this product is to use, how much smoke
produces, and I've already recommended it to several friends.
for making a fantastic product!