A smoker in San Diego turned me onto this.  I've gotten excellent results smoking nuts, cheese, and Nova lox.  It can use the same pellets as any of the pellet smokers.  I also use it to pre-smoke my ribs and pulled pork.  During the hour that I let the meat come up to room temperature, I put it in my smoker with the cold smoker going and then fire up the "hot" smoker after an hour.

It is made of stainless steel and looks almost new after several years of use.  I have also smoked in a Weber gas grill using some old rags to stuff as many openings as I can to keep most of the smoke inside.  A smoker is tighter and works better.
Quote 0 0