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About to Take the Plunge on a Smokette - Questions

FM Former Member
I am just about to take advantage of Donna's offer on a Smokette 009.

I am a longtime user of gas grills and have a nice stainless unit (Lynx) that I like a lot. But I am becoming intrigued by a true smoker.

I will be cooking most of the time for just the 2 of us, occasionally 4. I expect to use it mostly for ribs, chicken, fish, and sausages. I would like to try brisket and pulled pork.

I also plan to get the cold smoke kit and attempt salmon and duck breast.

The remaining question I have is this:

1) How practical is it to use in winter? I am in New Hampshire with extremely cold winters. Assuming I can keep it above snow level, can I smoke in cold weather?

Thanks.

I have enjoyed reading so many comments in this forum and the archives.

Stephen
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wheelzwheelzSmmmmoooookin'!
Welcome to the Board. You'll not be sorry you took the plunge. Although I've yet to experience a winter with my unit, there is a lady here named Andi who lives in Alaska. Several others live in Vermont and New Hampshire. I believe Andi has posted about not having a bit of problems with cold weather. Hopefully she and others will respond to your question. These boogers are heavy and loaded with insulation.

Have fun! This is a wonderful forum loaded with great people!
FM Former Member
the 1000 Degree insulation keeps the heat in and it will keep the cold out. The same can't be said for regular smokers that don't have any insulation built in.

For the salmon, are you truly wanting to cold smoke (lower than 100) or warm smoke. Several good recipes here for warm smoke salmon.

Welcome, you'll find a lot of information here and certainly a group that will help you make the most of your purchase.

Smokin'
FM Former Member
Yes, I have this idea that I would like to try to truly cold smoke - under 100 degrees.

The instructions with the kit and discussion here are reasonably encouraging.

It seems that with a pan of ice and turning the unit off after producing smoke, it should work.

I am also trying to decide whether to spring for the stand. While it seems a nice addition (yet pricey), I may start out using a supply of bricks I have on the deck to make a stand.

Stephen
FM Former Member
I look forward to cold weather here in Utah. It gives me the chance to load the meat the night before, set a timer which turns the oven on in the middle of the night. Then I have food that hours to cook like ribs ready in the morning to take to work. The guys in at work appriciate it to!
FM Former Member
quote:
Originally posted by Stephen:
[qb]I am just about to take advantage of Donna's offer on a Smokette 009.

I am a longtime user of gas grills and have a nice stainless unit (Lynx) that I like a lot. But I am becoming intrigued by a true smoker.

I will be cooking most of the time for just the 2 of us, occasionally 4. I expect to use it mostly for ribs, chicken, fish, and sausages. I would like to try brisket and pulled pork.

I also plan to get the cold smoke kit and attempt salmon and duck breast.

The remaining question I have is this:

1) How practical is it to use in winter? I am in New Hampshire with extremely cold winters. Assuming I can keep it above snow level, can I smoke in cold weather?

Thanks.

I have enjoyed reading so many comments in this forum and the archives.

Stephen[/qb]


Stephen, I live in north-central Pennsylvania. Though it is not quite like Vermont/New Hampshire winters, it gets pretty ugly here sometimes during winter.

This is my first winter with a Cookshack. I've had my Smokette since June. It sits on my back porch on a cart with wheels, with a roof over it, and under a cover when I am not using it.

I intend to use it all winter. I'll just pull it closer to my back door once it really begins to get cold.

I truly feel that grilling/bar-b-queing/smoking on my porch in the dead of winter is thumbing my nose at winter, and I love it.

Remember the state motto--live free or die!

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