I was one of the first people to use Peterson Smoker Pucks, and I almost always use a cardboard box when I smoke in cold or windy conditions. The great thing about the Pucks is that they generate a lot of smoke early, and then produce a lot of heat later. Anything to help keep the heat inside the smoker will greatly reduce your cooking time. I know that many smoker manufacturers don't recommend covering the smokers, but I have never had any problems with the box getting too hot. It is a good idea to keep your smoker away from your house or shop though, just in case the box ignites. Good luck with your Peterson Pucks. In my opinion they are the best product out there for smoking fish and game.
P.S. They work great in BBQ's too. Try a large piece (12-14" long) of elk backstrap seasoned, and rotisserie cooked with 3 or 4 Peterson Pucks on the grill. After the pucks are used up, keep cooking the meat until it is done, slice into steaks, and enjoy!

What about covering your smoker with a metal garbage can? Would you ventilate it with holes in the sides or top?

Glad to see someone cutting into Bradley's puck market. I love the smoker, but I hate the price of the pucks. I'll definately be trying some of yours.

Bradley pucks are hard to find I will be going to Teds to get some.

Any plans on doing different woods?

Mesquite would be real good

Mesquite would be real good

+1

Thank you for your question and thank you for trying the pucks.

Here is a link to a product review when using the pucks in a bradley smoker.

http://www.salmonuniversity.com/Peterson_Puck_Review.html

The next flavor we plan on bringing to market is hickory.

At this time it wouldn't be cost efficient for us to offer mesquite flavor at the current price. however sometime down the road it may be a flavor we pursue.

Bring on the pucks...and coming soon...all official NHL hockey pucks will be matched with a Peterson Pucks Logo!!! Let the PPPP(Piscatorial Pursuits Peterson Pucks) smoke the competition...as they should cuz they are cheaper and better!! Snoop Dogg's even smokin' em

Well then how much is a zip of pucks?

Crunch a puck into a bunch of pieces and you've got yourself an ounce or more...sticky icky stuff for sure...and it's sticking agent free!

Gonna have to try 'em as I still have a nice stash of frozen king collars that need to visit Mr. Smoker.

6.95 at Sportsmans Warehouse in Federal Way.

People in the know still have you as prime suspect #1 in the great Tequila heist at steelhead camp '06. Let me know when to pick up my share of those collars and we'll call it good.

Dave

When will you have the pucks sized to fit into the auto feed hopper on the bradleys? The convienience factor is why I bought the bradley to begin with.

Not soon! It was never our intention to copy the Bradley "bisquette". Our "puck" was intended to last, have no binding agent and be less cumbersome than chips.People tell us they like these qualities. We also have been told they work in the Bradley stacked two deep directly on the burner. This should last about 2+ hrs. and then repeat. If this doesn't work for you continue to fill your hopper and empty your pocketbook. "smoke on Garth"

The Cookshack line of smokers is far superior to the Bradley or anything that uses a prefab smoking device. It uses real wood. If you have a brain and a few minutes time you can have enough wood to smoke 50 lbs. of fish. If your desperate for an eastern variety of wood Home Depot carries them at a moderate price.

+1 on the Cookshack smoker.

Peterson Pucks if you cant smoke em-Shoot em

endorsed by the NHL

I made a special trip to Wholesale Sports Federal Way for pucks yesterday. Product placement isn’t ideal; I couldn’t find them and had to ask. They are not located with the rest of the chips, bisquette, chunks, etc, but they are there. They only had maple and alder so I bought a package of each; retail $6.99.

I have a homemade smoker that is insulated and uses a small oven type element with thermostatic control. I used the maple pucks and smoked up 6 racks of baby backs for a potluck at work today. I smoke ribs at 225 degrees; the smoke was pretty intense and the pucks made smoke for over an hour. I started with two pucks side by side but found one puck makes plenty of smoke and two was probably over kill.

When preparing ribs for next day consumption, I usually smoke them for 5-6 hours with a dry Cajun rub and let them sit in the fridge overnight covered in BBQ sauce wrapped in foil. I reheat them in a slow oven (225) for about an hour and a half.

I wasn’t as happy with the finished product as when I use chunks of woods, but I usually use mesquite or hickory to smoke pork so that could have been the difference. Don’t get me wrong, the ribs were very good and the folks at work think they are outstanding but I think the sharper flavor of mesquite makes a better rib.

I wanted to try the pucks because I don’t always get consistent smoke with the hunks of wood; different sizes, different trees, different moisture content, etc. I am also looking for something for cold smoking like for cheese and bacon. I was also looking for something I could use to chute feed my smoker so I don’t have to open the door to add wood and I think this is the perfect product for that application.
So far I am very satisfied with the product. I think it performs as advertised and I will use the alder to smoke a turkey on Thanksgiving and salmon on Saturday and file another report.

I hope this works out, I like to support local companies and this seems like a sustainable product especially if the pucks are a by-product of milling operations. Count me in with the others who would like more wood variety.