Cold smoker generators

[Eddie]

Does anyone know where to get a cold smoker generator for a Pro Q at a decent price ? as £34.00 from MAc's I thought was a bit pricey.

Eddie.

[All Weather Griller]

Macs BBQ is the developer, manufacturer and distributor. I think if you find one cheaper it is likely to be on offer from a reseller. You will get a great service from Ian and I'm sure that price comes with everything you need to get started.

It may sound pricey, but Ian will look after you.

Cheers

Adie btw I will paypal you later for the Costco thing. I keep forgetting.

[Eddie]

Cheers Adie, it looks like I'll have to bite the bullet.

Best regards

Eddie

[wade]

I have started using the Pro Q and it works well. I use my own dust though and I can get up to 8 hours of good smoke in a single burn.
I did import a Porky Pa's smoke generator a year or so ago. It looked good on their site but unfortunately it turned out to be a waste of time (for me anyway) as it kept putting itself out. It burned from the bottom and the pellets above got wet from the combustion water, swelled and then put out the entire burn.

[LM600]

Mate, seriously, £34 may seem a bit steep but once you've used it a few times you'll be wondering why you didn't get one before!

Hotsmoked are doing one with 100g oak and 100g beech dust at the moment (although, I guess if you wanted a different wood than beech then they may substitute for you)

[wade]

I agree - it is well worth the £34. By firming the sawdust all the way round I can get a good 8 hours out of a single loading. The volumes of smoke it produces do not appear quite as impressive as other smoke generators when it first gets going however it fills the smoking chamber within a couple of minutes and keeps it full. I may buy a second one soon for the times when I need that little extra smoke density however one is more than adequate for most smoking requirements in my size chamber.

[Eddie]

Thanks for your replys, Have just made a purchase with macks.

Eddie

[RobinC]

Think one of these is going to go on my must purchase list. Recently went on the Weber smoking course and did some cold smoking of cheese in a kettle. Admitedly only small pieces of cheese but was pleased with the results and interest was sufficiently piqued for me to want to take this further.

[wade]

I have been using fine oak sawdust from a local timber building restoration yard in my ProQ recently (no oil and no cost ) and I am getting up to 12 hours (typically 9-10 hours) from a single burn. The secret for the longer burns I find is to firm the sawdust quite hard around the coil before lighting.

[RobinC]

What are you cold smoking for that length of time? Does the outside ambient temp influence whether you are going to cold smoke or not. Also have you tried anything other than fish and cheese?