Got a question for the veterans. Can I speed up smoking by using a cold smoke plate ABOVE the meat? I know that it's intended to be used the other way, but by using it above the meat I'm in effect concentrating the smoke and the heat.

Thoughts?
Original Post
Why?

What are you trying to achieve, faster with more smoke?

Concentrating the heat won't do anything, it will still be the temp you set it at.

As for concentrating the smoke, is there not enough smoke for you?

If you need it done faster, just turn the heat up. It will likely change what and how you cook, but it can be done.

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