Crisbeepuck
New member
Don't use the grill, just the smoker tube.You may be able to lower temp by setting feed rate to lowest setting but beware of potential flame outs.
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Don't use the grill, just the smoker tube.You may be able to lower temp by setting feed rate to lowest setting but beware of potential flame outs.
Took it off when the smoke tube burned out at about four hours. Then vac sealed it. Put it in the fridge with a note not to touch it till the Superbowl. Hope it's great!Have a cold smoke going on now with apple.
Gouda, pepper jack, and string cheese.
150 degrees is still waaay to hot for cheese. You want the temp below 100. I would use only the smoke tube and maybe the fan if you think it's needed.Finally got my replacement probe that was broken in shipment on the smoker box. I put a block of cheddar and a block of guyere on the middle shelf. Set the 700 Bull on low or 180 degrees and added a smoke tube inside the grill (not the smoker box). Outside temps are 32 degrees here so I gave it 11/2 hours thinking it would be good. Problem was the cheese was nearly melted and sweating. Lower gauge was reading just over 100.
Was the smoke tube adding too much heat? Can Rec Teq lower the minimum heat from 180 to say 150 with a program?