Quote:
Originally Posted by BigRedChief
I had a nice Bradley that had a feeder of those wood hockey pucks. I loved that for the long smokes. I could control how often they were fed into the smoker. Stop and start them during the smoke. I found a place on the internet that had great wood pucks. I would rotate the type of wood pucks as the smoke went on depending on how what meats were in the smoker.
Set it and forget it smoking.
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I looked into one years ago, but didn't like that I couldn't walk into a store and buy pucks...at least at that time.
Quote:
Originally Posted by Buehler445
Cold smoke some cheese this winter. Thank me later.
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I do it usually around fall into winter. Just needs to get a little cooler out.
I do it for mac n cheese and for party trays during the holidays and the SB.