I've had this unit several months, but I'm still unsure about it. It pours out thick white smoke, filling my smoker with smoke. Now, one guy had recommended to uncover the cold smoker and let it dump smoke out until it settled down, and I've been doing that, but that kind of defeats the whole purpose, because I find myself having put wood into it quite frequently, and repeat the whole mess.
So ... is it ok to have the smoker fill with smoke (I have the 40 with window)? I've thought you're supposed to have the smoke just moving through the smoker, and that the chamber should be fairly clear, but am I wrong?
I know at least a few folks here use the external "cold smoker" unit. What do you do, how do you use it, etc?
I haven't wanted to risk any important smoke, but I think I'll try to get a chicken or something and just use the external smoker as directed (let it pour the white smoke into the unit) and see how the chicken tastes.
I'm stubborn, so I want to see if I can get this to be reliable and know that I can get good results, but if not, then I'll either try the AMZN or just go back and use the built in chip tray.
Thanks!
So ... is it ok to have the smoker fill with smoke (I have the 40 with window)? I've thought you're supposed to have the smoke just moving through the smoker, and that the chamber should be fairly clear, but am I wrong?
I know at least a few folks here use the external "cold smoker" unit. What do you do, how do you use it, etc?
I haven't wanted to risk any important smoke, but I think I'll try to get a chicken or something and just use the external smoker as directed (let it pour the white smoke into the unit) and see how the chicken tastes.
I'm stubborn, so I want to see if I can get this to be reliable and know that I can get good results, but if not, then I'll either try the AMZN or just go back and use the built in chip tray.
Thanks!