Outset Woodchip Smoker
Review and recommendation by Kirsten, Assistant Food Editor and passionate bacon blogger.
“I used this one Sunday afternoon with family and friends to make what I call a “bacon explosion”( weaving strips of bacon together and stuffing it with Italian sausage.) When wood chips are wrapped in foil, they usually burn up completely before I’m done grilling. But with the smoker there was a nice, steady amount of smoke that burned very evenly. It was a nice smoldering burn.”
“It’s a very efficient use of wood chips—easier to work with than a foil packet and I didn’t have to use as many chips to get the job done. I was also pleased with the sturdiness of the metal container.”