PhilH
New member
Just finished making a cold smoke kit for my WSM.
I had a MES 40” that went belly up ( hence why I bought the Weber). I had the upgraded extended smoke unit for it that still worked great. Used a 3” dryer vent and 3”-4” converter, cut a hole in the OEM door (I have the Cajun bandit door for regular cooks).
Currently testing it out on some peppercorns and kosher salt
I had a MES 40” that went belly up ( hence why I bought the Weber). I had the upgraded extended smoke unit for it that still worked great. Used a 3” dryer vent and 3”-4” converter, cut a hole in the OEM door (I have the Cajun bandit door for regular cooks).
Currently testing it out on some peppercorns and kosher salt