Pellet smoker attachment for any grill

[FriedClamFanatic]

A couple of days ago, I came across a website that had an attachment for any grill to turn it into a smoker (I think you might have to drill a small hole.) The cost was about $39.95 or so and it used some type of pellets rather than chips (I think)

Of course, I forgot to save the website and now after a bunch searches, I have yet to find it again.

Anyone out there know the URL? Or even better, has bought one and used it?

Thanks

[FriedClamFanatic]

OK, I'm shamelessly bumping this back up the scales in the hope that at least someone else has seen the same website. Any other help is appreciated. I do a lot of sausage, but not much smoking. Some of the recipes call for smoking. I have a very old Weber Gas Grill and somewhere even a rotund "you add the heat" grill, also weber.

Any help?...thanks

[bbqfarmer]

I think the web site you saw was www.smokepistol.com. I have had one for about 3 years and they work great. I have been cold smoking bacon and sausage as well as cheese and salmon for quite some time. The flavor is wonderful and the unit does not put out heat so cold smoking is possible on any grill (with not fire in it). If you look at their True Stories section http://www.smokepistol.com/truestorie... there are competition people that cold smoke cheese and sausage with it. There is even some old guy that won the Texas BBQ championship with it. I think it is what you are looking for. It was just the thing that I wanted and I'm glad I got it. I hope this helps. Good luck.

[FriedClamFanatic]

thanks...yeah......gonna get one!

[scubadoo97]

could be one of these

The smoke daddy http://www.porkypas.com/index.html

The smoke pistol http://www.smokepistol.com/

[FriedClamFanatic]

Bless you, my child! Although these are not one that i saw, they might fill the bill. I made sure to capture both URL's to my favorites before I drop them! Thanks

[ted]

FWIW, both of those are for cold smoking, i.e. cheese, bacon and the like. You didn't mention what exactly you wanted to smoke. Hot smoking for pork butts, brisket, ribs, etc is a different beast.

I spent about $70 and put together a cold smoking setup to go with my BBQ smoker. The big advantage is that you aren't locked into proprietary pucks/pellets. There's one brand of chips carried in a lot of places locally that I can get apple, cherry, maple, alder, etc. And I've cut chips out of my own supply of pecan.

My setup consists of a Weber Smokey Joe grill, hot plate, small (Lodge) cast iron skillet, and a dryer flex duct to the big smoker. I managed to put it together without needing any extra holes or whatever in the Weber. I did 10lb.s of cheese as gifts for family/friends that turned out well. Planning to do a large batch of bacon in the near future.

Buying pre-built is perfectly fine. I like the flexibility to use whatever chips you have. The Smoke Daddy has this- and I like the gravity feed (it's uber slick for hot smoking on my Stump's), but my worry with it is that it doesn't have a heat source to keep the smoke going. I'd be concerned it'd go out were it cold enough ambiently.

[FriedClamFanatic]

Actually, that might be a way to go. Mostly, I'm smoking sausages that I make, but even after smoking treat as "fresh" - Linguica and Chourico. I might like trying the bacon, though.

The one i saw I think was also electric. I know smoking purists may scoff at all this, but I thought I'd see if I can come up with a cheap starter idea.

Thanks!

[scubadoo97]

For cold smoking you can make a smoke generator that can go in you grill, smoker or a card board box if that's what you got.

Home made smoke generator

Tin can+soldering iron. Too simple-cut the lid 3/4 of the way, enjoy contents....Clean can, remove label, cut a hole in the top, heat can to remove all traces of coatings and adhesive. Fill with chips or pellets of your choice, stick soldering iron in the can and you have a smoke generator that produces no heat as long as the food is not too close to the can. DISCAIMER: In the picture of the salmon smoking the can is too close. Just positioned that way to get it into the picture

[FriedClamFanatic]

great.thanks!

[mattohara]

this is exactly what i want to do! can you be more specific about what you need to attach the dryer ducting?

[ted]

I'll have to go look and remind myself. It's been a while and the baby Weber has been in storage while I finish building the dedicated cold smoker at a snail's pace. I know on the discharge end, I just folded/crimped the duct to neck it down to the 1-1/2" ball valve on the smoker inlet. I have a hose clamp that I use to snug it down. At the Weber vent, I think I cut some tabs in the end of the duct that tuck in behind the vent disc in the lid. Can't remember if I put some RTV silicone on there to seal it up or not.