Smokin' Wedgie



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.
Another way to use is this is to light the Wedgie and their grill at the same time, but cook at a lower grill temperature. This gives the smoke a chance to get into the food before the food is completely cooked.
As I said there's a certain amount of experimentation to this. My step-father cooks 2 Turkeys on Thanksgiving every year. One, he cooks/smokes on the Weber and he could probably just substitute this instead of soaking chips. No mess, just fill the wedgie and cook. An hour or 2 later, check and refill if you feel it's necessary.
Be aware that smoking devices don't work well adding more smoke while only the wood pellet gills are "ON" because their operation is a blower motor fan blowing air on the burn pot which in turn blows the smoke around and out of the grill. Not so with gas and charcoal grills. This is why the tips say to use it as cold smoke prior to grilling.
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.

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