Premium Pellet Smoker Tube 12" - 5 Hours of Billowing Smoke - for Any Grill or Smoker, Hot or Cold Smoking - Easy, Safety and Tasty Smoking - Free eBook Grilling Ideas and Recipes

Used for cold smoking. Took about 4 minutes to ignite the pellets and then it smoked for about 4 hours on one fill. I'm thinking of buying a second one to increase the amount of smoke in our BBQ - maybe decrease the duration of the smoke.

I can't believe people are using propane torches to light these smoke tubes.There's an old saying "you only need to be 10% smarter than the equipment you're working with" and to me wasting time standing over a pellet tube with a propane torch in hand trying to light them is simply a ridiculous waste of time not to mention expensive.Like I said you only need to be 10% smarter than equipment you're working with, that's why I use a shot glass and 91% alcohol to light my pellets. it's far cheaper and much safer. Once again you only need to be 10% smarter than the equipment you're working with so please ( don't light the pellets on fire in the shot glass)91% alcohol burns very hot and very clean which means unlike lighter fluid it leaves absolutely no residue and imparts absolutely no flavor.I simply take an old shot glass, fill it with pellets then pour just enough 91% alcohol to cover the pellets. I let them soak for about 5 minutes while I prep the BBQ. Unlike water alcohol will not cause the pellets to swell.When I'm ready to light the tube I simply pour off the excess alcohol, drop the alcohol soaked pellets on top of the pellets in the Smoke tube and light them. in less than a few minutes your smoke tube will be billowing clouds of smoke.Be forewarned don't Let the pellets in the Smoke tube flame too long as you will ignite too many pellets and it will generate billowing clouds of very dense smoke and burn your pellets up much faster.Although I will say that being able to generate dense clouds of smoke comes in handy sometimes, for example if I want to cold smoke a steak before grilling it,When cold smoking a steak I'll let half the tube catch on fire blow it out and put it in the smoker. Then I Fire the pellet grill up for just one cycle, when it hits a hundred and fifty degrees I unplug it so it doesn't go through the fan cool down period, this allows the pellet in the burner to slowly burned down. If the temperature in the smoker drops below 90 degrees I'll plug it in for another cycle,I let the steaks smoke over Mesquite until the internal temperature of the steak reaches 100 degrees at which point I pull it and post sear it on a Weber with lump charcoal to the final temperature. If you like extremely strong smoke you can let the steak cold smoke until it reaches 120 internal. Pull it off the barbecue and let it rest until it drops back to 100 internal and then post sear it.If I'm using the tube for say ribs or pulled pork then I only let a small fraction of the pellets catch fire before blowing them out. Using this method the tube will run for about 5 hours.By the way It takes less than a half an ounce of 91% alcohol to light the smoke tube meaning that a $2.50 quart bottle of 91% alcohol is enough to light your smoke tube 64 times making it far less expensive than using those ridiculously expensive disposable propane cylinders.The bottom line is this is an excellent product for any BBQ. I find it almost indispensable in my electric cooker for smoking fish.If you're interested I'll give you a little background in my barbecue endeavors along with some tips that I picked up over the years.My wife and I have been involved in competitive BBQ. Since the 1970s prior to an injury that disabled me, my lovely wife and I traveled the country in motorhomes towing whatever BBQ we could afford to Bbq competitions. As time went on and we started winning more and more Awards picking up sponsors along the way we were able to upgrade to a custom-built 40 foot Class A Diesel Pusher towing a custom-built Klaus BBQ pit.Over the years we've developed several award-winning recipes and even though we are now retired from the barbecue circuit we still like to barbecue, but on a much smaller scale.After 50 Years of cooking on large stick burners I never thought I would ever even consider a pellet smoker.I've cooked on everything from a klaus custom built BBQ Pit, off the shelf Gator BBQ Pits... Green eggs, Weber Smokey Mountains and Ugly Drum smokers, heck one of my favorite BBQs was an old dryer drum..... and now I can add pellet grills to that list and I have to say I think at this point next to a stick burner they are my favorite.We have 2 horse ranches one in California and one in Montana and unfortunately that means we simply don't have the time anymore to sit around babysitting a stick burner for 12 to 14 hours. But we still love our barbecue so we decided to give pellet grills a shot, at first I wasn't overly impressed with them. they take quite a bit of adjustment to technique to make them work right. But with the proper technique they can produce BBQ that's just as good as the best competition stick burner.With that said this is probably one of the best accessories I have found for your pellet grill. It is easy to use and allows you much more precise control over how much smoke is being generated by your barbecue.One of the biggest newbie mistakes to barbecue we see is food coming out of the barbecue tasting like it was left in a smoldering forest fire. I hate over smoked food, smoke is like any other seasoning it should accent the flavor of the food not be the flavor of the food.That's where this tube really shines it allows you to very precisely control the amount of smoke being generated in your barbecue. It also allows you to cook using generic cooking pellets while saving your good flavor pellets for the smoke tube..Generic competition blend pellets produce a very mild smoke, you can add Mesquite to your pellet tube to bump it up a notch or if you really want strong Mesquite flavor fill the hopper with Mesquite and a tube with Mesquite but you need to be careful again not to over smoke the food.It also allows you to mix and match wood flavors, for example Apple in the hopper and Cherry in the Smoke tube.I find the pellet tube works best with Alderwood and an electric smoker for smoking fish.I find that stick burners, pellet grills, charcoal grills all have a tendency of massively over smoking fish. So I have a small electric smoker that's dedicated to doing nothing but fish and I must say This smoke tube works amazingly well in the electric smoker for fish..The bottom line is you're probably going to want to buy two of these.

My husband saw this somewhere and wanted to give it a try. I wondered why because we already have a smoker. He uses it to smoke cheese and a bunch of other stuff. It works well and adds a lot of smoke flavor. Too much smoke flavor if you let it sit too long imho. Personally, I think it smells too much like a campfire when it's being used and makes the cheese taste funny. However, he likes it and most everyone who has tried it really liked it.

No problem

Easy to use, with two units it allows continuous smoking with refills and regulating amount of smoking directly or indirectly. With the many choices of wood flavors in pellet bulk bags, you can be Smoker Chef for any meats, nuts and other items with the gas grill you already have without the expense and storage hassle of a separate smoking chamber. Clean-up is simple and the tubes are spotless clean after the dishwasher. Less than five minutes from fire up to high quality smoking.