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Oh I know . I have a big green egg and Bull. I’ve had my egg for 5 years my Bull for a year. I’ve had my egg at 1100-1200 it was spun all the way to 300 so that is purely a guestimation. This was more asking if anyone had done anything that I could look at instead of re-inventing the wheel.Its a kamado style grill, ceramic based and suuuuuper efficient. That style is a serious jack of all trades, you can smoke, hot grill, flame sear, make pizza etc. Does take a bit of skill to learn to use as the ceramic, once heat soaked, if you overshoot your temp by to much it can take forever to bring it back down. Think if it as an outdoor oven with an upward temp limit of about 800.
Absolutely I have cold smoked cheese in mine.800 DEGREES ?
Are you serious?!? I burn shit at much lower temps. ...lmao
Here is South florida...your not cold smoking anything. Ambient is always 80 plus....hell I woke up to 92 this morning... ?Absolutely I have cold smoked cheese in mine.
To be fair I cold smoked in the fall here. It was 83 when I woke up here. I couldn't cold smoke in the summer here.Here is South florida...your not cold smoking anything. Ambient is always 80 plus....hell I woke up to 92 this morning... ?
Looks like I large Styrofoam cooler is on my pick up list for some experimentation...lolYou could try using a smoke tube in a cooler with ice. you would need to find a way to vent it and possibly feed oxygen to the smoke tube.
Looks like I large Styrofoam cooler is on my pick up list for some experimentation...lol
Did you read the article....didnt work out to good for them....but for what we are trying to accomplish....I think we can pull this off...LOLI wonder if you could do something based not he premise of
https://brokelyn.com/mythbusters-diy-air-conditioner/
Only using a smoke tube... only not such a big fan too much o2 would get it too hot and burn it up too fast. Smaller air outlet so the smoke couldn't escape as quickly.