Convert ANY hooded barbecue / smoker into a cold smoker!

A smoker is nothing more than a slow cooker with a source of constant real wood smoke. The SmokePistol attaches to any BBQ, smoker or container such as and oil drum easily and provides the source of constant real wood smoke. Regardless of whether your BBQ or Smoker is charcoal, gas or electric, you have the heat source for hot smoking and with the heat off you can also cold smoke.

The trick is to keep the heat very low (about 190 – 225 degrees F) when smoking meat, fish or other food. Also, moisture helps when smoking food or barbecuing so use a pan of water inside your conatiner when smoking.

Attaches to ANY Smoker - BBQ - Container!

The SmokePistol quickly and easily attaches to any smoker or BBQ grill. It is necessary to drill a ½ inch hole in the smoker or barbecue grill or locate a hole that is at least that big or bigger. Most grills and smokers have existing holes that can be used. A screw, included with the SmokePistol, is inserted and the SmokePistol hangs on that screw with the barrel inserted into the larger hole for the smoke output.

Consistent, controllable Cold smoke!

The SmokePistol provides a consistent source of smoke for any smoker. The problem with most meat or food smokers is that the smoke source is at best sporadic. Wood chips smoke very well for a few minutes and then – no smoke! As a result, you have to baby-sit the smoker constantly opening it and adding wood chips while letting the valuable heat and little remaining smoke out. The SmokePistol WILL smoke constantly for 3-4 hours on a single cartridge. When the cartridge is finished, just insert another. There is no need to open the barbecue grill or smoker because the SmokePistol is on the outside of the smoker.

Its great for cold smoking!

Cold smoking or curing is done at very low temperatures, ideally between 24°C - 28°C (75°F - 85°F). As the SmokePistol™ produces very little heat, it is possible to maintain these temperatures. Remember that cold smoking does not cook the food, and although some cold smoked products can be eaten raw, some may need to be cooked before consumption.