by Tiny » 13 Feb 2016, 15:35
Well,
It does provide all its heat by burning wood pellets so fundamentally it cooks with hot smoke. That said it does vary with the temp you use and the hotter it is the less smoke you get. Also it will depend on what wood pellets you use, eg the GMG fruitwood blend are very mild compared to the hickory gold.
In terms of temps most slow smoking calls for the same temp just different lengths of time so you can do ribs and brisket or pulled pork all at the same time, and then whilst that is resting you can then crank it up for wings or thighs or even the classic burger or snag.
The food doesn't come out very smoky, I did the Christmas Turkey on there (see 'Merry Christmas) and whilst it was golden moist and succulent it wasn't over smokey, if smokey at all.
IMHO these units are simply the greatest bit of kit ever and I wouldn't be without mine, hope this helps
Cheers
Tiny