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Reply to "Maiden smoke on my SM066"

So, I brought my Cheeseburger fatty to work and shared it with my solo coworker.  I told him about the bacon and he said fu*k it, this thing smells great.  I cut it in half and nuked my for 2 minutes.  The whole office smelled like smoked meat.  It was very good and smokey.

I am very impressed with this smoker.  I have a 22 inch Webber kettle that I set up to smoke.  It has the SNS set up as well as the Fireboard Pro 2 fan and temperature controller.  I also used a gasket around the lid and I could run my Webber at what ever temperature I wanted with the Fireboard.  I have smoked ribs, briskets, butts, and pork belly with no issues.

I am blown away by the amount of smoke flavor that the SM066 produces from 2 oz of wood.  I would throw 6 ounces (estimate) wood in my Webber and not come close.

For now, I am very glad I bought this smoker.  In my conversations with folks on this forum and the other smoking forum I am on, I see no reason for that to change.

I think a pork loin is next...

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