James S. Fredrick

I put my pork loins on a half grill in my large egg. Intentions were to smoke them for a couple hours then pull out the z smoker and finish grilling the loins. However, I had mistakenly positioned the device on some older lump charcoal in the bottom of the egg. Very slowly the temp roads to about 225 over a 3 hour period smoking and slightly cooking the loins. Well as you can see in the picture, they actually came out awesome ! Can’t wait to experiment some more with this well made awesome tool. I will get more of these for gifts for my foodie friends. I manage a small following if ceramic egg cookers and this tool will be well received!

YHL

I did a 3-4 hour cold smoke on the beef ribs pictured and they then went into the sous vide for about 26 hours at 160F. When I pulled them out of the grill, the smell of the meat was incredible.

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Your recipe, your bbq & smoking tips, your gift to other bbq masters or amateurs.

Smoked Salmon and Trout by Thomas

We did some cold smoking with the Z-Smoker again. It was outstanding. 

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In the grill (shut off) at mid 60 F outside temperature on a sunny day in Florida. We used the Z-Smoker with Oak Pellets and smoked Salmon and Steelhead Trout. The Salmon/Trout was cured prior(salt/sugar) in the fridge. Also, we smoked Salt, various Cheeses and Garlic cloves. Since it was colder outside we smoked it about 2 hours for the Salt, Cheeses and Garlic cloves and about 2 1/2 hours for the salmon/trout.

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The result! Excellent! A few thoughts:

1. Check the Z-Smoker to see if the pellets are still well packed. If they shift there is a chance that there is too much oxygen and there will be a flame. A quick repack and blowing out the flame is an easy correction.

2. Outside temperature has to be right for cold smoking and the grill warms up on a sunny day.