As far as the wedgie goes, it’s kind of a learning process. As an example, you wouldn’t use it and cook a burger in 10 minutes and expect a lot of smoke. You would want to cook it at a lower temperature for a longer period of time. You could also sub it in a situation where you would use chips (without having to soak) and even replenish mid-smoke. ————– How many cooks would you get from a 20lb bag? It holds approximately 1 lbs and lasts for a little over 2 hrs of intense smoke. ————– 2 hours per 1 pound of pellets; 20 pounds = 40 hours of cold smoke So a 20# bag will last approximately 20 smokes. ————– The unit empty weighs 10oz Recommended to cold smoke for one to one and half hrs prior to grilling At 16 degrees, the Smokin Wedgie raised the temp in a large Louisiana 570 to 125 degrees by itself. No blanket cover simply can steel. 61 degrees it got to 160 degrees in drum if that helps. Cold smoking can be as simple as lighting it, closing your grill cover and walking away. The grill will heat up, but not enough to really cook the food. Some people cold smoke the meat for an hour, then light it up and cook it through. It works very well prior to grilling “fast foods” like chicken, steaks, pork chops, hamburgers etc. They are on the grill to short a time to get full smoke from most wood pellet grills but if you cold smoke for 45 min to one hr prior to grilling you get full smoke flavors. My Louisiana doesn’t smoke at all so the wedgie is important for full smoke flavor. The users so far say it gives very heavy intense smoke and they like that. Saves on pellets because the grill is off all during the smoke process.
Product Features
- Smokin Wedgies – Stainless Steel
- Bring your meats up to room temp. while smoking
- Lasts for two hours plus