The Boss at aussiebbqsmoke.com tested a SMOKIN WEDGIE Cold Smoker full of LUMBER JACK COMPETITION BLEND Maple Hickory Cherry Pellets. The Burgers were Cold Smoked for an hour, then coal was added to cook them while the Wedgie continued to ‘smoke marinade’ them. They tasted well smoked and terrific. Chef mate Josh smolders a WEDGIE at the bottom of a Restaurant Electric oven full of Briskets on low heat, and gets a great smoke ring!
