Smokepistol

[ProBBQ]

Hi, is there anyone who uses or has used one of these?

www.smokepistol.com

If you have, any thoughts?

[bowhnter]

I have not or ever seen one. But I have used pellets a couple times in a foil pouch and did not think the smoke flavor was there as with real wood chunks.

[OSD]

It's kind of like a smoke generator that Bradley & a couple others use on their electric smokers. Their's use little hockey pucks that burn. They also sell just the smoke generator. I guess it work good on an electric or a gas smoker, but it seems like a waste on a charcoal smoker where you ccan just put wood chunks right in the fire. It might be handier on the elec or gas than a pan of chips or a foil pouch.

[DATsBBQ]

Those little hockey pucks are pricey too. Have to use food grade binders lest you get poisoned.

[Burnt Food Dude]

La Caja China is now reccommending the smoke pistol to infuse smoke in your roasted food.

[dub']

La Caja China is now reccommending the smoke pistol to infuse smoke in your roasted food.

...and I could saw off the roof of my Explorer and then it'd be just like a pickup...
<boggle> Why not just buy a WSM (or two) instead?

[ProBBQ]

Guys we're looking at using it for cold smoking, as an add on to our existing units..... so I was just looking for some feedback on them.

[OSD]

For cold smoking, I would think they would work just fine. No real heat involved to produce the smoke.

[bigwheel]

Well for cold smoking I think its purty hard to beat a Wally World one eyed electric hot plate and a pie pan with a chunk or two. For hot smoking as the gizmo is shown attached to the Brinkmann Gourmet model...would seem a bit redundant as all you got to do is throw a few chunks in the firepan on that deal. Only possible use I could envision might be on a gas grill where there was no system in place to smolder any chunks. Looks like a good strategy to part yups from their gold visor cards..and on a continuing basis if they continue to buy the little wood byproduct cylinders.

bigwheel

[ProBBQ]

"Looks like a good strategy to part yups from their gold visor cards..and on a continuing basis if they continue to buy the little wood byproduct cylinders. "

Sounds like a good product to me

[dub']

Like was sed.
I can get completely cold smokin - total apparati - for around $20
cardboard boxes are free.
pistol, schmistol.
Why would you saw a hole in a perfectly good $200 Caja China?
The whole point behind chineebox cookers is that they can burn pressure treated or rolled newpaper or cow patties or poison ivy and still turn out good pig.
if ya wanna smoke,buy a smoker-hammerin' nails with a screwdriver just ain't smart.

[ProBBQ]

Dub... I don't have to buy a smoker, I manufacture the critters. I was just looking for some feedback on the smokepistol, as a lot of are customers are wanting something more than "a cardboard box" that they can use to cold smoke.

[bigwheel]

It would prob be good for smoking up some Spam.


bigwheel

[DATsBBQ]

Dub... I don't have to buy a smoker, I manufacture the critters. I was just looking for some feedback on the smokepistol, as a lot of are customers are wanting something more than "a cardboard box" that they can use to cold smoke.

I've always wanted to make Dry & Semi Dry sausage but the book ( The Sausage -Making Cookbook by Jerry Predika)I have on it says:

Most of the smoking will be cool smoking for a long period of time, as with dry sausage not more than 24 hrs at 90*F or until the sausage turns a rich amber color.....then you will be ready to air-dry the sausage in a cool, clean place for one to six months. A temperature of 40*F or below is necessay.

I can't get Einstein to settle in a temp that low unless it is near zero outside. And I don't have a spare fridge, and if I did, don't know if there would be enough air flow.

Guess my point is, even if this gadget worked in your cookers, the second half of the equation is problematic at best for most folks.

[Papa Tom]

:

Most of the smoking will be cool smoking for a long period of time, as with dry sausage not more than 24 hrs at 90*F or until the sausage turns a rich amber color.....then you will be ready to air-dry the sausage in a cool, clean place for one to six months. A temperature of 40*F or below is necessay.

I can't get Einstein to settle in a temp that low unless it is near zero outside. And I don't have a spare fridge, and if I did, don't know if there would be enough air flow.

Guess my point is, even if this gadget worked in your cookers, the second half of the equation is problematic at best for most folks.[/quote]

I had a similar situation where I had a bunch of pear trees and a big crop. The experts said to pick the pears as soon as the tiny white speckles on the pears turn black and put them in 40* storage until nearly ripe then sell. This prevents the gritty texture common to pears. I had a big chest freezer and took a thermostat and a relay and rigged the thing to control AC to the freezer around 40* put the thermostat, pears and a 7" computer fan in the box. Worked like a champ for zero dollars thanks to my junk box.