Here is how I used it recently with my rotisserie. (Yes the first one is upside down. I can do about anything on the internet but get my pix right side up on this page. GRR.)
I started with it neatly hanging in the back... and all the smoke went out the back vent without filling the chamber. So I moved it cross ways in front of the chucky... and it filled the cavity. I am not 100% happy with the way the smoke imparted on the meat, but it did fill the chamber.
I have the 18" and I light it with a torch. Got the 18 for long smokes. On short smokes, I just burn it until I am done, then SAFELY pour the smoldering pellets out, leaving the rest for next time.
Thanks!
I started with it neatly hanging in the back... and all the smoke went out the back vent without filling the chamber. So I moved it cross ways in front of the chucky... and it filled the cavity. I am not 100% happy with the way the smoke imparted on the meat, but it did fill the chamber.
I have the 18" and I light it with a torch. Got the 18 for long smokes. On short smokes, I just burn it until I am done, then SAFELY pour the smoldering pellets out, leaving the rest for next time.
Thanks!
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