True Stories from Real People

I purchased the SmokePistol with the intent of simplifying meat
smoking. I prepare and smoke around 150 pounds of sausage and kielbasa
per year, and I found that, exactly as you describe, the hot plate and
wood chips method works fine for a few minutes, but then constant
attention is required during the entire several-hour-long smoking
session. I knew I had to find a better solution.

A bit about my smoker - I'm what you'd call a "do-it-yourself" kind of
guy, especially if what I want to do costs more than a couple of bucks.
That in mind, I built my own smoker. While it did work, having a wooden
smoker, aside from raising a few eyebrows, does limit what heat and
smoke source I can safely use. When I found your product, I knew I had
found the answer to my problem. The hotplates in the bottom of the
smoker work well to generate heat, but, the wood chips stop smoking
relatively quickly. While I can think of worse things to do that sit on
the deck for a couple of hours, I wanted to leave my options open.

Enter the SmokePistol...It took roughly five minutes to install, light,
and start producing smoke. In the photos I've attached, I've got 20
pounds of kielbasa surround by a nice, sweet apple smoke. Two hotplates
with pans of water on them provide heat and moisture. This is now a
pretty ideal setup.

I can't overstate how easy this product is to use, how much smoke it
produces, and I've already recommended it to several friends. Thanks
for making a fantastic product!

Regards,

Geoff Fontenova
Drums, PA