How does it perform as a smoker? Can you maintain a steady low temperature?
339642
I have used wood with charcoal to grill and I really like that but I've not tried only smoking. There is good air control on the bottom and on the lid, so it might be possible if you set the air flow correctly. Good Luck
339643
Sure it will work as a smoker, you would have to monitor just like any other charcoal grill The propane is only for starting.
339644
We haven't smoked with it yet. However, there are two moon-shaped metal containers that fit under the grill surface used for holding charcoal. Once these are lit, you can move them to the sides for indirect heat. If you're using the attached igniter, it lights from the center so the two containers have to sit there until the coals are hot. You can control the temperature by using fewer coals and moving the coals away from what you are grilling, which we have done successfully. I don't know of any other ways. There is a thermometer on the lid.
339645
I did not smoke on it as I have a smoker but it maintains low temps well and should do fine
339646
Absolutely. Like nearly any Weber charcoal grill, it utilizes the rotating vent on the lid, in conjunction with the sliding vent covers (which also function as "ash scrapers" to drop burnt material into the refuse bin) to regulate oxygen flow. For July 4th, I smoked 4 racks of baby back ribs! It took me a bit of work to figure out the right amount to open each vent (at first, I was maintaining 180-185) but I finally got it set just right, with the right amount of charcoal - and it maintained 225 with no problems at all.
339647
I have used it as a smoker. You have to be careful and keep an eye on the temp gauge.
1167802
No, I found that the smoke is minimal and really caused no problem. I enjoy using mine.
960815
According to the person I talked to at Masterbuilt, the 20070213 will not generate smoke below about 185 degrees. It would have been nice if the web site had stated this. You have to buy the 20070112, cold smoker. It is designed to feed smoke into the 20070213, which you leave turned off and just use as a smoke chamber. In my experience it runs about 85 degrees or so but that may depend on outside temperature somewhat. It generates a LOT of smoke. For cold smoking you probably could just feed the smoke from the 200720112 into any suitable chamber. Note that the 20070112 is NOT usable by itself. You have to feed its smoke into some chamber where your food is located. According to the person I talked to at Masterbuilt, the 20070213 will not generate smoke below about 185 degrees. It would have been nice if the web site had stated this. You have to buy the 20070112, cold smoker. It is designed to feed smoke into the 20070213, which you leave turned off and just use as a smoke chamber. In my experience it runs about 85 degrees or so but that may depend on outside temperature somewhat. It generates a LOT of smoke. For cold smoking you probably could just feed the smoke from the 200720112 into any suitable chamber. Note that the 20070112 is NOT usable by... » Read More According to the person I talked to at Masterbuilt, the 20070213 will not generate smoke below about 185 degrees. It would have been nice if the web site had stated this. You have to buy the 20070112, cold smoker. It is designed to feed smoke into the 20070213, which you leave turned off and just use as a smoke chamber. In my experience it runs about 85 degrees or so but that may depend on outside temperature somewhat. It generates a LOT of smoke. For cold smoking you probably could just feed the smoke from the 200720112 into any suitable chamber. Note that the 20070112 is NOT usable by itself. You have to feed its smoke into some chamber where your food is located. « Show Less
19232
Seems to be mostly hi or low it's kinda hard to set an exact temp but you don't really need to preheat much unless your smoking. I'm still loving my SRG I feel it's been a very well worth the money I spent.
533461
We live in the southern interior of British Columbia, and have used it right through the winter. One has to keep the jacket handy by the door, as you go in and out to stoke the fire, but the oven/smoker performs beautifully in the winter...and we get some winters!
1824246
As others have said, it does not get hot except if you put your hand over the smoke hole on top.You will be surprised as to the construction of this smoker. It is well worth it. If your serious about a smoker, then this is the one you want. You can get two racks of pork ribs on the two shelves. You can if you need, buy a third rack for the unit or you can get the newer model which is a larger version of this one. Base that on how many people your going to be feeding.
1312541
The attachment will allow you to cold smoke fish and cheese without cooking it. Cold smoking is done at low temperatures, usually less than 90F or 30C. At temperatures above that, the product will start to cook and the desired result will not be achieved. Without the attachment this is nearly impossible because the smoke generator will generate enough heat to elevate the temperature inside the smoker above 90F even with the heat turned off. For those of you in cold climates, you would be able to cold smoke only in the winter months. In warm weather areas this would not be possible. This attachment allows you to move the small smoke generator from inside the smoke box to inside the attachment so that the heat generated does not reach the inside of the smoke box. That way the smoke box remains under 90F and you can cold smoke your fish or cheese without cooking it. Just make sure that the ambient outdoor temperature is low enough so that the main smoke box does not reach the critical 90F. I cold smoke salmon almost all year, I just make sure the outdoor temp is below 80F. Enjoy ! BTW, the Bradley cold smoked salmon recipe found on their website is phenomenal. If you have access to pure maple syrup, baste your salmon with it during the last hour or so and enjoy the best cold smoked salmon you have ever had.
561747
It can be used on a smoker, but will only withstands temperatures up to 400 F.
1652553
I smoke boston butts and once you do your initial tweaking for the beginning of your cook it stays solid. My boston butt needed to be at 200. The water doesnt evaporate quickly like other smokers do you which is great. I love this smoker, amazing deal.
1855154
The cover is quite snug with the standard 30" unit. I am not familiar with the cold smoker unit, but I assume that it takes up additional space. We are very pleased with the unit, but the thermostat does run about 25 degrees hot.
669446
small chunks can be used...... even on high temp the smoker only reaches about 275* ,, you could grill but it will take a bit longer..
1710359
It depends on external conditions. On Thanksgiving Day, it was very windy, so we had to monitor and make adjustments. Without wind, it holds at 225 perfectly. We are very happy with this smoker.
72707
If it's quite warm outside then you might have some problems, but for the most part this is a perfectly capable cold smoker.
1044629
Any smoker produces a lot of smoke but this comes straight out the top. Its really well insulated. The amount of smoke also depends on the amount of wood chips in it. Usually after 2-3 hours the smoke dies out and its more like an oven. That works though because the meat usually has all its smoke flavor and you dont need wood to keep it hot. You can control your smoke. Thats the best way for me to answer this question.
906096
never had a dedicated smoker but this thing works wonders. Use it every week. Love the fact that I can burn off a grill at 500F+ which can't do with smoker. Not easy to clean after a while I hear. I use the high-end pellets (like BBQ Delight) and I have Hickory, Apple and Pecan. Bags will last forever! Go for it
2166674
Works fine in temps up to 100F in my case I'm scrubbing air dense with smelly smoke at times in my storage building which happens to be the only smoke friendly place on the block. Too bad it doesn't have AC. But no odor lingers.
728667
I haven't really tested the low end or done any cold smoking. That being said, I have maintained 190-194F, while using a digital probe thermometer - the dial thermometer is consistently 50-90F off. I still had the ability to lower the flame/temp when I was holding this temp. I have been very happy with the smoker's performance, and wouldn't hesitate to try cold smoking with it. Hope that helps.