Recent content by Chef BBQ

I have experimented with using the pellet screen and hot smoking and found that for 'me', my rule of thumb would be to use twice the weight of pellets than of chunks (your results would vary) and to pile the pellets into the center of the screen. Cold smoking. I use the A-Maze-N Tube smokers...

When do you use this? I thought the box had a temp sensor in it.

Yesterday was the burn-in. Today is the test run to see what it can do before we get 'serious'. Did a rack of ribs, almonds and a few jalapenos that I had in the fridge.  I live on a keto program so my rub, spritz and sauces are all sugar free.

The wifi keeps connecting & disconnecting to the router. Any suggestions?

I know I will be smoking faster than we can eat.

I have decided on the 4D. Last decision is whether or not I need the wifi? I am under the assumption that the PID is a set it and forget it controller, why the need for wifi monitoring? I used to use Thermowork's Smoke with the bluetooth remote monitor for my stick burner for obvious reason.

If the PID is reliable, why spend the extra money on the wifi?

If I am going to use an A-maze-n -Tube pellet smoker as my only heat source will I need to use the cold plate as well? I would only be doing cold smoking in weather below 50 degrees.https://www.amazenproducts.com/product_p/amnts.htm

,I was about to buy a Cookshack smoker literally tomorrow and posted this morning on reddit.com if anyone knew about a better smoker. Well, here I am. I am considering between the 3.5 D wifi and the 4D wifi; I am just a home smoker. I just sold my offset, reverse flow stick burner and wanted to...