Smoking a Brisket on the Pellet Pro Vertical Pellet Smoker - 10cu Feet

Here we show how we smoke a brisket on our Pellet Pro® Vertical Pellet Smoker along with the Heavy D Stick Burning Heat Diffuser to add more smoke. It turned out fantastic!
The Vertical Smoker has (4) 21"x22" stainless steel racks with a total of 10cu feet of cooking area and 7-1/2" between each rack. This unit can fit A LOT of BBQ!!
Also, with using the Heavy D, it provided additional stick burner quality smoke to the meat. This can also fit on most pellet grills; Traeger, Pit Boss, Camp Chef, etc..
For more info and ordering, please visit our website at
www.smokedaddyinc.com
or give us a call at
847-336-1329
"Who's Your Smoke Daddy?"

[@andrewdollins2321]

I have quite a few cooks on the Pellet Pro cabinet and I will say it is a beast of a smoker. It does a great job, and you all would do yourselves proud to pick one up.

[@artsobczak1674]

I bought one of the original Cookshack Fast Eddy verticals almost 20 years ago for competition, about $3000 at the time. The controller fried last year and didn't want to invest $2K + for a new one, so sold the shell and got the Pellet Pro to replace it. Every bit as good. Actually better with the Heavy D to give the stick burner smoke when you want it. Great job guys. Service response time and attention is off the charts. If anyone is thinking about getting this, pull the trigger, you will not be disappointed.

[@gsmoneygsmoney1479]

If I understand you correctly, you purchased a new Fast eddey FEC 100 and it failed after how long???

[@ramellin]

It looks like a beautiful Indian summer day in Waukegan

[@bdfochtman]

Cant wait! My Pellet Pro Vertical Smoker just got delivered today.

[@ramellin]

Now that’s a smoker !!!

[@CrotchetRocket]

DAMN! I love watching y’all’s stuff, When I get the money saved up for a business here in TX I’m going to y’all for my smoker.

[@CorbyQ]

That is a sexy smoker. I need that in my life. Great looking brisket. Great job Dennis and Smoke Daddy

[@andrewdollins2321]

Beautiful brisket, good tasty job, gonna try your method I usually wrap at 140-160 in butcher paper before the wrap I will pour some beef broth in to keep it nice and juicy.

[@GT-sj3si]

I think I might like to get a Heavy D diffuser made for my RecTeq BFG2500

[@denaliking6426]

Why don't you guys pre drill hole for your optional cold smoker kit on your grills ?

[@andrewdollins2321]

Big D I have one of those fancy Heavy D diffusers I just have one question this is on a stock Pellet Pro Cabinet, how do I keep my temps from skyrocketing? I get great smoke but my cabinet is running at 350. Any suggestions.

[@gunlabchris]

Is there a cold smoker attachment fir cheese

[@Smokedaddyinc]

We do offer the Big Kahuna Cold Smoker. It is perfect for smoking cheese, salmon lox, summer sausage, and beef jerky. smokedaddyinc.com/product/big-kahuna-cold-smoke-generator/