External Smoke Generator - What's your thoughts
- Thread starter BHamel
- Start date
I don't do any cold smoking. Not yet, anyway. But if I were to have to choose either the Bella or the Smoke Daddy, it would be the Bella hands down. The video comparison of the two units definitely shows the Bella as the better of the two.
While I have steered clear of pellet grills for my own use, they are popular. I checked out a couple before getting my first electric smoker. They seemed problematic back then so I went electric. Of the units you have listed, they all have a strong following. But if I had to decide, it would be the Fast Eddy. All stainless steel. Having said that, I would still go with a smoker from SI over a pellet grill. These smokers are simple and reliable and versatile. And that is what I prefer.
While I have steered clear of pellet grills for my own use, they are popular. I checked out a couple before getting my first electric smoker. They seemed problematic back then so I went electric. Of the units you have listed, they all have a strong following. But if I had to decide, it would be the Fast Eddy. All stainless steel. Having said that, I would still go with a smoker from SI over a pellet grill. These smokers are simple and reliable and versatile. And that is what I prefer.
Reeg
New member
I purchased the Bella's CSG with my new #2DW and last weekend used it for the first time to cold smoke a rack of various cheeses and Himalayan salt. I only filled the CSG about halfway with pellets thinking that I only wanted to go 2 hours with the cheese. Once fired up I was getting a lot of smoke, so I set the pump to about 25-30%. Things were going fine until about 1.75 hours in when I checked on it and there was little to no smoke coming out. I checked on the pellets and they were just about gone, but a clump of semi-burned pellets on one side appeared to be a bit wet. I also noticed some creosote-like liquid dribbling down the outside of the CSG. I moved the ash and wet pellets to one side as best I could, added more pellets and got to the two hour mark.
So next time I will keep the pump at 50% as recommended in the BK vs Bella CSG youtube video, and see if I get a cleaner, dryer burn. I assume that it was my mistake in letting it smolder at the lower pump setting?
BTW, the other mistake I made was in putting the salt below the cheese. I assumed that at 65 degrees high temperature in the smoker, that the cheese wouldn't sweat, but it did and at the end the salt was a bit wet. But who knows? Maybe having cheese fat-infused smoked salt will be even better? Haven't tried it yet but will let you know. The cheese has been in the fridge for a week, will try some next weekend.
BTW BTW, you may notice the skewer at the bottom of the CSG on the door photo... I found it a bit fiddly to screw the bottom plate back on the unit so I found that a meat skewer could easily be inserted through both holes of the bottom plate. If I ever need to add more pellets during a smoke, I can hold the bottom plate with one (gloved) hand, pull the skewer with the other drop the ash, replace the plate and skewer, load more pellets and refire. Should be that easy.
So next time I will keep the pump at 50% as recommended in the BK vs Bella CSG youtube video, and see if I get a cleaner, dryer burn. I assume that it was my mistake in letting it smolder at the lower pump setting?
BTW, the other mistake I made was in putting the salt below the cheese. I assumed that at 65 degrees high temperature in the smoker, that the cheese wouldn't sweat, but it did and at the end the salt was a bit wet. But who knows? Maybe having cheese fat-infused smoked salt will be even better? Haven't tried it yet but will let you know. The cheese has been in the fridge for a week, will try some next weekend.
BTW BTW, you may notice the skewer at the bottom of the CSG on the door photo... I found it a bit fiddly to screw the bottom plate back on the unit so I found that a meat skewer could easily be inserted through both holes of the bottom plate. If I ever need to add more pellets during a smoke, I can hold the bottom plate with one (gloved) hand, pull the skewer with the other drop the ash, replace the plate and skewer, load more pellets and refire. Should be that easy.
Attachments
barelfly
New member
I’ve been reading into the Bella more the last few days and love what it provides for cold smoking - and may just get it for that. But I’m curious to see if anyone is using it as a supplement smoke for hot smoking and what this adds to smoke profile of the end product.
Anyone have any comments/feedback on this? Perhaps I’d do some cold smoking but if this adds to the smoke profile, that will seal the deal for me.
Thanks!
Anyone have any comments/feedback on this? Perhaps I’d do some cold smoking but if this adds to the smoke profile, that will seal the deal for me.
Thanks!
smokehead
New member
We have the Bella (and the #3.5D) and absolutely LOVE IT! We are now able to cold smoke 16lbs of lox at one time. We cold smoke raw chicken breast/thighs, chuck roast (for stew meat) and meat bones. We then throw them in the freezer and then use them in the crockpot, or other recipes later. The meat bones make the most awesome smoked soup you can ever imagine! All cold smoking we do is once temps are no higher than 40 degrees outside. (So we were just able to get back to cold smoking recently). Next up is cheese and nuts...
Cold Smoking while letting meat rest
I have also found it VERY useful to cold smoke the meat as I am letting it rest out of the fridge before smoking. (You let your meat rest on the counter for an hour, right? Why not put it in a smokey heaven to wake up in...) That goes for anything. We do pork butt, beans and mac-n-cheese at the same time, so we let everything rest in the cold smoker. So I set my timer for no heat for 1-2 hrs (and then kickoff the heat from there).
Fuel:
After many experiments, I have to say that wood shavings are the best way to go. There is still some moisture, but not like pellets, or the pellet/chip mix. I really like either straight Alder (or mixing in some Apple really gives it a nice profile). Here is my go to:
Camerons Products Smoking Chips ~ (Alder) - 2 Pound Bag, 260 cu. in. - Kiln Dried, Natural Extra Fine Wood Smoker Sawdust Shavings -Barbecue Chips
https://www.amazon.com/gp/product/B07Q5B3VL3/ref=ppx_yo_dt_b_asin_title_o08_s00?ie=UTF8&psc=1
Keep on smokin!
G&A
Cold Smoking while letting meat rest
I have also found it VERY useful to cold smoke the meat as I am letting it rest out of the fridge before smoking. (You let your meat rest on the counter for an hour, right? Why not put it in a smokey heaven to wake up in...) That goes for anything. We do pork butt, beans and mac-n-cheese at the same time, so we let everything rest in the cold smoker. So I set my timer for no heat for 1-2 hrs (and then kickoff the heat from there).
Fuel:
After many experiments, I have to say that wood shavings are the best way to go. There is still some moisture, but not like pellets, or the pellet/chip mix. I really like either straight Alder (or mixing in some Apple really gives it a nice profile). Here is my go to:
Camerons Products Smoking Chips ~ (Alder) - 2 Pound Bag, 260 cu. in. - Kiln Dried, Natural Extra Fine Wood Smoker Sawdust Shavings -Barbecue Chips
https://www.amazon.com/gp/product/B07Q5B3VL3/ref=ppx_yo_dt_b_asin_title_o08_s00?ie=UTF8&psc=1
Keep on smokin!
G&A
