Smoke Daddy - anyone try one?

I've seen several versions of it, never tried one.

I saw a version where a guy took a metal pencil tray, cleaned it and modified it so you filled it with pellets/sawdust and it burned (smoldered) slowly.

I know you're on a quest for more smoke, how about you get one and let US know

I have one. I just got it in. I dont have my FEC yet (my own fault really not the vendors).

I will have my FEC the week after next however.

I doubt very seriously I am going to drill a hole in my FEC.

I am however planning to drill a hole in my 020 and use it for cold smoking salmon and other fish / cheese.

I will report back on that. I might just do it today actually.

I just put a brisket in the smoker so its in use for the next 9 hours or so (small flat).



by the end of the weekend I will have the smoke daddy on, and will write back about how it works.

versteroid,

An "option" depending on size, but could you mount it outside and run a tube down through the vent hole? Only other two options are to drill a hole or put the whole unit inside (that would be weird)

Russ

only thought I would have okie is that smoke rises so not sure I would ever get the smoke to fill the cabinet if I mounted it up top.

I made one myself, almost a duplicate of the smoke daddy, as soon as I get my table made for my 020 I will be mounting the smoke machine and using the drain hole as the in port. I've tried it out on my old smoker, it works.

quote:

Originally posted by vesteroid:
only thought I would have okie is that smoke rises so not sure I would ever get the smoke to fill the cabinet if I mounted it up top.

Being this is in the FE forum, the vent hole isn't on the top, I'm talking about the FEC with the vent hole on the side. Maybe you're thinking of the CS models.

one option i was thinking of to add more smoke flavor it to start the cook with mesquite then go to hickory after a few hours. Long cook with mesquite seems to have a bitter taste.

I'm a little confused as to the use as a cold smoker,and only wanting some smoke-or are we talking about taking an FEC,which is basically a hot smoker,and changing the product.

I can kinda picture the cold smoke,especially here in the deep South,where the cooker starts out too warm.

As far as changing the FEC as a hot smoker,those of us that work the comp circuit-where every % point is critical-don't seem to even consider it.

Curious minds want to know.

I think they are pondering using the cold smoker to induce more smoke, not to change how the smoker works.

I was talking about using my smoke daddy on my cs020...as I said in my original post I would never drill a hole in my fec but dont mind doing it to my cs020.

I am doing this to use it as a cold smoker for salmon and cheese. I will simply use the cabinet with no power to it and use the smoke daddy for all smoke.

I figure that will give me the best of almost all worlds. I have the fec for most of my cooking, the cs 020 for either more cooking space, or with the smoke daddy, cold smoking fish and cheese.

Only thing I really dont have is a cold smoker big enough to do large quantities of sausage, but thats another story.