How GOOD!! does the baffle work???
Im thinking about buying it
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Hope this helps!
Hope this helps!
The baffle works just fine and I use mine a lot. One thing you might try first is to completely wrap one of your racks with foil (to shut off the air flow) and then put a pan of ice on top of it. (as you would do with the cold smoke baffle).
I've never tried this but some folks say it works fine.
I've never tried this but some folks say it works fine.
I was wondering if one wanted to do a long cold smoke, if hooking it up to a lamp control device would work. Turning the smoker on and off, say every 1/2 hour or so for a few hours. Any problems with using this on the smoker?
Morning Rick,
The amperage the heater draws might be a problem for a lamp timer.
If you try it, and it's ok with CS, use a heavy duty timer made for appliances or air conditioners.
My two cents,
Hook
The amperage the heater draws might be a problem for a lamp timer.
If you try it, and it's ok with CS, use a heavy duty timer made for appliances or air conditioners.
My two cents,
Hook
Yes, that was exactly what I was thinking too to handle the higher amps. Thanks for your input. Hope someone else on here has tried it. I suppose I'll write CS and see what they recommend.
I use a cheap timer all the time... Put the meat in the night before and set it to start at 5am or whatever. Works well and most timers are made to handle 1500 Watts. Get one that will do that.
The problem I see with your method is that the 2 hours you stated seems like a long time. I don't think you should run the element for more than 15 or 20 mins and do that about once every two hours. Maybe that's what you meant.
I've found that running it once for about 20 mins and then letting it sit for a couple hours provides all the smoke I want for cheese, raw bacon, etc.
The problem I see with your method is that the 2 hours you stated seems like a long time. I don't think you should run the element for more than 15 or 20 mins and do that about once every two hours. Maybe that's what you meant.
I've found that running it once for about 20 mins and then letting it sit for a couple hours provides all the smoke I want for cheese, raw bacon, etc.