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4 replies

Just took the plunge

FM Former Member
I just took the plunge and ordered a model 50 with a cold-smoke baffle.

Any input on getting started right would be appreciated.

I've got several years experience working with an offset-firebox unit, but this is my first electric. I love BBQ a lot more than I love tending fire. The model 50 also has more capacity than my little Brinkman Cimmaron.

HURRY UP UPS!

brianb
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FM Former Member
quote:
Originally posted by Al Trimm:
[qb] What's a cold smoke baffle? [/qb]
it's used in Cold Smoking. That being temps usually less than 100 degrees.

The baffle is an insulated piece of metal that goes in the bottom level/shelf and keeps the heat from rising too rapidly.

Go for cold smoking fish, sausages, bacon, cheese.

Cold and hot smoking are not the same.

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