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Thread: Smoke Pistol

  1. #1
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default Smoke Pistol

    I got my Smoke Pistol in today.



    I'm ral excited about it. As I understand, it is a cold smoke generator. I bought it thinking about cold smoking fish, sausage, cheese and the like, but I can see where it would come in handy for adding flavor smoke to regular cooks as well, and especially for adding smoke flavor to gas grill cooks and pellet cookers.

    It uses a cartridge full of pellets to generate smoke, but generates more smoke than a pellet cooker because of the low temps.

    It is made to affix directly to a hole in a cooker, but it can be used as an accessory w/o drilling any holes just by using a plastic tube.

    I won;t prolly get a chance to play with it for a few days, but I will get pix and write a review when I do ge the time.

    Has anyone else got any experience with them?

  2. #2
    Join Date
    Sep 2008
    Location
    San Jose, California, United States
    Posts
    5,356

    Default

    Cool!
    Paul

    CBBQA
    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

  3. #3
    Join Date
    May 2010
    Location
    Jacksonville Florida
    Posts
    129

    Default

    That is a neat idea hope it works for you.

  4. #4
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    Looking forward to your review. I'm interested in getting a cold smoker too.
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  5. #5
    Join Date
    May 2010
    Location
    Acampo California (Lodi area)
    Posts
    1,078

    Default

    If you plumb it right, you should also be able to capture your own "liquid smoke" , which is called for in many recipes.
    Last edited by O B City; 06-03-2010 at 12:31 AM. Reason: speel chekker broken
    I am in shape. Round is a shape.
    I LOVE vegetarians! They come in Chicken, Pork, and Beef flavors!

  6. #6
    Join Date
    Jun 2009
    Location
    Lake Charles la
    Posts
    144

    Default

    Let us know how it works out and you think of it.

  7. #7
    Join Date
    Feb 2009
    Location
    Billings, MT
    Posts
    120

    Default

    Before I bought an MES (and then later built two drums), I bought a smoke pistol and attached it to my Brinkmann gasser. It generally did what it said it would, but I found mine to be very fragile and of course it didn't really work on my gasser. I also had trouble on a couple occasions with the cartridges not staying lit.

    Too much chamber area and venting for it to really work on my gasser (trying to do ribs, etc.) . . . would probably have worked great for cold smoking in a smaller chamber if it hadn't fallen apart within the first few months I had it. Hope yours works out better for you!

    http://facebook.com/yvBBQa

    85 Gallon Black UDS - "Dokie"
    55 Gallon Black UDS - "Meat Dawg"
    30" Black MES
    Weber Gensis E-320
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    I like pig butts and I cannot lie . . .

  8. #8
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Good to see you Donny!

    I talked to the mfgr, and he advised me that for situations like your gasser, a lot of folks were pre smoking the meat in a cold smoker, then cooking the meat. It sounded like a good idea.

    If I understanad it right, a fellow ought to be able to drill a hole in the side of a cheap ice chest , put a couple racks in it and make it a cold smoker.

    He told me that the smoke is so cool, thet it actually will fall to the bottom of the chamber instead of rising. That would have been a problem for your gasser, I imagine. I mean cuz most all gassers are fairly well open on the bottom.

  9. #9
    Join Date
    May 2010
    Location
    Acampo California (Lodi area)
    Posts
    1,078

    Default

    If the smoke falls to the bottom, then the vent in the ice chest should be in the top. That way the smoke will completely fill the chest before any of it vents so you get the max amount of work out of the smoke before it escapes.
    I am in shape. Round is a shape.
    I LOVE vegetarians! They come in Chicken, Pork, and Beef flavors!

  10. #10
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    That, or vent the bottom so that you get air flow and avoid stagnant smoke.

    I don't know really what to expect.

    I suspect that I will have to try a few things to really know what it has to offer.
    Last edited by SmokyOkie; 06-05-2010 at 10:15 AM.

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