www.sausagemaking.org

I have no idea if this is possible, but:

I have a drum smoker that I have been using for a little while now for cold smoking.
I now want to do some warm to hot smoking as well and was wondering if I could put a hot plate next to the proQ to do this?
The hot plate for the heat, the proQ for the smoke.

Or should I be looking at a "proper" little wood fire inside the smoker?

Any insights?

I have an AmazeNSmoker and I use it to hot smoke often. Usually it is not a primary smoke source instead I use it to supplement the smoke. This weekend I did some Montreal Smoked Meat and instead of staying up with it overnight to add more wood I just placed my AmazeNSmoker in, figured it would provide the smoke if the wood ran out and it did nicely. The ProQ is essentially the same thing so I see no issue. You should make sure that it is not sitting too close to the heat source to prevent the whole thing from going up. Give it a try and let us know what you come up with.

Thanks ComradeQ!
I was thinking of putting a small divider between the heat source and the proQ, to prevent the whole thing going up in flames!
I now just have to find a one plate burner.....

ComradeQ wrote:I have an AmazeNSmoker and I use it to hot smoke often. Usually it is not a primary smoke source instead I use it to supplement the smoke. This weekend I did some Montreal Smoked Meat and instead of staying up with it overnight to add more wood I just placed my AmazeNSmoker in, figured it would provide the smoke if the wood ran out and it did nicely. The ProQ is essentially the same thing so I see no issue. You should make sure that it is not sitting too close to the heat source to prevent the whole thing from going up. Give it a try and let us know what you come up with.

Hey Q, if you're a fan of Montreal smoked meat, and you ever get over that way, you should try Smoke Meat Pete. He's off the island, just west of it, and since he's a blues fan, he's got blues bands playing there almost every night. His smoked meat is way better than Schwartz's, which I don't say lightly. Schwartz is now out for tourist bucks, not what they were 40 years ago. That said, I think Pete Varvaro, who owns Smoke Meat Pete, used to own Schwartz's back then.

It's a dive, but in a good way.

Laripu wrote:

ComradeQ wrote:I have an AmazeNSmoker and I use it to hot smoke often. Usually it is not a primary smoke source instead I use it to supplement the smoke. This weekend I did some Montreal Smoked Meat and instead of staying up with it overnight to add more wood I just placed my AmazeNSmoker in, figured it would provide the smoke if the wood ran out and it did nicely. The ProQ is essentially the same thing so I see no issue. You should make sure that it is not sitting too close to the heat source to prevent the whole thing from going up. Give it a try and let us know what you come up with.

Hey Q, if you're a fan of Montreal smoked meat, and you ever get over that way, you should try Smoke Meat Pete. He's off the island, just west of it, and since he's a blues fan, he's got blues bands playing there almost every night. His smoked meat is way better than Schwartz's, which I don't say lightly. Schwartz is now out for tourist bucks, not what they were 40 years ago. That said, I think Pete Varvaro, who owns Smoke Meat Pete, used to own Schwartz's back then.

It's a dive, but in a good way. :)

Just found out Pete Varvaro is actually the son of the owner of Main Deli, across the street from Schwartz's, also named Pete Varvaro. Correcting the facts. :)