Can this unit cold smoke (temps under 90)? I want a unit I can cold smoke pork bellies (making bacon) anyone use it for that?
1708146
you maybe able to on the lowest setting but you will need to keep a close eye on the temp..... highest usually gets you to 240 or 250 medium 170 , I never used it below that but maybe if you add water to the inside basin that might help keep the temp low.....but 90 is pretty low.....
1708147
I have never used it for that and do not use a thermometer. However the low temp is very low. I'll put a smoked turkey on low after it is done to "Hold" it and it does not over cook. But I have never checked temp.
2049200
The first responder gave good advice. Don't forget to close the lid on the grill to aid engulfing meat in smoke. You will only get a light Smokey flavor added to foods, this does NOT convert your grill into a real smoker. By cooking at a lower temp, the foods stay in smoke longer. This device is for enhancing flavor. How much time depends upon your taste preference. The first rule to smoking is LOW ( temp ) and SLOW ( cooking time ). This unit seems to produce more smoke from pellets than chips. Windy conditions can reduce foods being engulfed in smoke. IF, you only grill on max heat, this might not be for you.
728666
That is an excellent question that I have not experimented with to date. I suspect that if there is no wind you could get it down to 150F. The lowest I have cooked with has been 180F. Trust me though, the wood smokes better at 200 and above. Hope that helps.
726981
I have not tried that, it might work if you hot smoked briefly, then switched to cold smoke. I think just using the cold smoke selection will Noth dry the meat. I love mine though.
1903881
Yes, just keep the temperature below 250. I've noticed if the smoker gets over 250 you will start to see all of the pellets smoldering at one.
2049198
The first responder gave good advice. Don't forget to close the lid on the grill to aid engulfing meat in smoke. You will only get a light Smokey flavor added to foods, this does NOT convert your grill into a real smoker. By cooking at a lower temp, the foods stay in smoke longer. This device is for enhancing flavor. How much time depends upon your taste preference. The first rule to smoking is LOW ( temp ) and SLOW ( cooking time ). This unit seems to produce more smoke from pellets than chips. Windy conditions can reduce foods being engulfed in smoke. IF, you only grill on max heat, this might not be for you. The first responder gave good advice. Don't forget to close the lid on the grill to aid engulfing meat in smoke. You will only get a light Smokey flavor added to foods, this does NOT convert your grill into a real smoker. By cooking at a lower temp, the foods stay in smoke longer. This device is for enhancing flavor. How much time depends upon your taste preference. The first rule to smoking is LOW ( temp ) and SLOW ( cooking time ). This unit seems to produce more smoke from pellets than chips. Windy conditions can reduce foods being engulfed in smoke. IF, you only grill on max heat, this... » Read More The first responder gave good advice. Don't forget to close the lid on the grill to aid engulfing meat in smoke. You will only get a light Smokey flavor added to foods, this does NOT convert your grill into a real smoker. By cooking at a lower temp, the foods stay in smoke longer. This device is for enhancing flavor. How much time depends upon your taste preference. The first rule to smoking is LOW ( temp ) and SLOW ( cooking time ). This unit seems to produce more smoke from pellets than chips. Windy conditions can reduce foods being engulfed in smoke. IF, you only grill on max heat, this might not be for you. « Show Less
1855154
The cover is quite snug with the standard 30" unit. I am not familiar with the cold smoker unit, but I assume that it takes up additional space. We are very pleased with the unit, but the thermostat does run about 25 degrees hot.
1387698
My Char Boil Temp. Control from my smoker fit in and worked fine. temp .only got to 225 deg.
912232
I think heat is the most important thing for the smoker to work well, but i would check with Cameron for a definite answer. I do know the smoker is wonderful!
1312541
The attachment will allow you to cold smoke fish and cheese without cooking it. Cold smoking is done at low temperatures, usually less than 90F or 30C. At temperatures above that, the product will start to cook and the desired result will not be achieved. Without the attachment this is nearly impossible because the smoke generator will generate enough heat to elevate the temperature inside the smoker above 90F even with the heat turned off. For those of you in cold climates, you would be able to cold smoke only in the winter months. In warm weather areas this would not be possible. This attachment allows you to move the small smoke generator from inside the smoke box to inside the attachment so that the heat generated does not reach the inside of the smoke box. That way the smoke box remains under 90F and you can cold smoke your fish or cheese without cooking it. Just make sure that the ambient outdoor temperature is low enough so that the main smoke box does not reach the critical 90F. I cold smoke salmon almost all year, I just make sure the outdoor temp is below 80F. Enjoy ! BTW, the Bradley cold smoked salmon recipe found on their website is phenomenal. If you have access to pure maple syrup, baste your salmon with it during the last hour or so and enjoy the best cold smoked salmon you have ever had.
1723618
You will have trouble smoking sausages at 160. I could not get the chips to smoke at that low a temperature. I called the company and they informed me that their smoker was built to operate at 225. You can get it to go higher but it will depend on the outside temp. This smoker is not insulated. I have smoked ribs, chicken, pork butt and brisket in it and it does well. For sausage smoking you would do better in looking for something else. My next smoker will probably be electric to allow lower smoking temperatures.
1312544
To cold smoke you need to reduce the heat. You can do it according to the directions, by unplugging the heat element, but I still had to add lots of snow to keep it at 80-85 degrees. This attachment allows the smoke to cool a bit before it gets into the smoke box. You can probably rig something similar, though it will be a hassle. The tube is VERY cheap, so if you get this be extremely careful when setting it up. My first time, it broke in half right out of the box, but Bradley replaced it free, and fairly quickly.
2114429
not to easily. it will be to hard to keep low temps. the grill is really shallow so the charcoal is to close to cook slow the meat will cook to fast and the smoke will have no time to permiate the meat.
2166674
Works fine in temps up to 100F in my case I'm scrubbing air dense with smelly smoke at times in my storage building which happens to be the only smoke friendly place on the block. Too bad it doesn't have AC. But no odor lingers.
232597
It can be used as a smoker. As a matter of fact, I had so much trouble maintaining proper temperature with my offset smoker that I gave it away and use my pit barrel instead. For more information try http://www.pitbarrelcooker.com
960815
According to the person I talked to at Masterbuilt, the 20070213 will not generate smoke below about 185 degrees. It would have been nice if the web site had stated this. You have to buy the 20070112, cold smoker. It is designed to feed smoke into the 20070213, which you leave turned off and just use as a smoke chamber. In my experience it runs about 85 degrees or so but that may depend on outside temperature somewhat. It generates a LOT of smoke. For cold smoking you probably could just feed the smoke from the 200720112 into any suitable chamber. Note that the 20070112 is NOT usable by itself. You have to feed its smoke into some chamber where your food is located. According to the person I talked to at Masterbuilt, the 20070213 will not generate smoke below about 185 degrees. It would have been nice if the web site had stated this. You have to buy the 20070112, cold smoker. It is designed to feed smoke into the 20070213, which you leave turned off and just use as a smoke chamber. In my experience it runs about 85 degrees or so but that may depend on outside temperature somewhat. It generates a LOT of smoke. For cold smoking you probably could just feed the smoke from the 200720112 into any suitable chamber. Note that the 20070112 is NOT usable by... » Read More According to the person I talked to at Masterbuilt, the 20070213 will not generate smoke below about 185 degrees. It would have been nice if the web site had stated this. You have to buy the 20070112, cold smoker. It is designed to feed smoke into the 20070213, which you leave turned off and just use as a smoke chamber. In my experience it runs about 85 degrees or so but that may depend on outside temperature somewhat. It generates a LOT of smoke. For cold smoking you probably could just feed the smoke from the 200720112 into any suitable chamber. Note that the 20070112 is NOT usable by itself. You have to feed its smoke into some chamber where your food is located. « Show Less
1717653
I don't believe that would be a good usage The kettle smoker is made to operate at around 190-212 D F. We have done a pork loin roast in it on the side burner of a gas grill. (we cut the roast in 2 equal pieces) so it would fit in the smoker. it will take a long time and be sure and check the water pan so it doesn't go dry.