Thanks guys! Looking to have fun with it!
Right?!
I'll post an update!
The one thing I have noticed is that I seem to be getting more smoke out of the 1250 with the warmer/cold smoker attached. I think that maybe it slows the smoke down a bit & it has more time to collect in the CC & flavor the meat more. Even at higher temps ( I usually cook at 180 ), 250-275, I still get some good smoke flowing.
A tray and some dust is the most economical. Light the tray and put it in existing smoker/kettle or whatever you choose.
Interesting. I guess in a way it would work as an extension for the smoke stack right?
I can see that, as it introduces more losses into the system. It strikes me as it would really improve a reverse sear smoke, i.e. a tomahawk, tri tip, or a normal steak, with the lower temp. Dropping the temp from 180 to 160 on a 1-inch steak for the pre-smoke would help reduce the pre-cook and allow for a better sear..... Its going to be on my radar now..... although currently I'm focusing most my "discretionary" funds into the piggy bank to build the smoke house cave, aka the new home of the X Fire and copper pot.....
Wow, very nice. Hope you and your family get years of good cooks off that bad boy.
