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WHY CHOOSE THIS SMOKER TUBE:
12-inch smoker tube with larger capacity allows 5 hours of billowing smoke.
The pellet smoker tube with perforated steel allows full passage of the smoke.（ In order to fully burn particles, a large amount of air is required.）
The pellet smoker tube can be used for both cold smoking and hot smoking.
The smoker tube can be used with variety of wood pellets to add various smoking flavors.
The pellet smoker tube works on any electric, gas, charcoal grill or smoker.
The pellet smoker tube will easily turn your regular grill into a smoker.
The pellet smoker tube is made of heat resistant 304 stainless steel.
The pellet smoker tube is lightweight, portable and easy to maintain.
The hexagon shape keeps the smoker tube in place on your grill grates.
USE RANGE:
Hot smoke for chicken, breasts, wings, bacon, pork chops, grip, salt, burger, steaks etc.
Cold smoke for cheese, fish, egg, chocolate, pork butts, ribs/brisket etc.
Space Saving and Universal
Small size and light weight makes it easy to fits in all kind of smoker and grill.
STEP 1:
Fill the smoker tube with wood pellets/wood chips
STEP 2:
Burn with propane torch about 15-30 seconds
STEP 3:
Make sure the the pellets are burned well for 9 minutes
STEP 4:
After 9 miniutes,layit down in your grill or smoker , then lay the tube down in your grill or smoker
HOW TO USE IT:
Once lit, put the smoker tube in front of fan to get it super hot, leave on for 9 mins to make sure pellets stay lit ,blow out the flame after 9 minutes, then put meat on.Just make sure there is good air flow.
Steven Shuck
Reviewed in the United States on January 6, 2025
They work great for smoking cheese
Customer
Reviewed in the United States on August 4, 2024
Hooks are to big or holes are to small to use properly. Other wise great
Chasen
Reviewed in the United States on June 13, 2024
I have a pellet grill (which I love to use), but I wasn’t getting a lot of smoke. I got this hoping it would allow me to get a good smoke rolling. I was not disappointed! If you fill it up and pack it good, you can get a good 3 hours worth of smoke. Helped me get a good bark on the brisket. Would definitely recommend this.
Dan
Reviewed in the United States on May 26, 2024
These work great. Inexpensive. Easy to use. Fill with pellets, light, then put in the grill for hours of good smoke. Pellets leave very little ashes. Highly recommend if you don’t want to buy a pellet smoker stove.
Dave Roberts
Reviewed in the United States on December 29, 2023
I've had this for about a year now, discovered it after trying quite a few combinations of smokers and smoking methods.When I saw how this worked, I took out the smoke generator in my electric smoker (gladly) and use this instead. It generates a ton of smoke, and reliably does so for five full hours. For Christmas dinner, I smoked a turducken, and found that the smoke added great flavor to the combination of meat flavors, making for a delicious main course. And, of course, it's a remarkable dish.All you do is fill the tube with pellets of the wood you want to use, then light the open end using a blowtorch. It's important to take your time doing this, so that you see a real flame coming out the end of the tube. Then you blow out the flame and it smokes like mad, and will continue doing that.If you don't get the flame going enough in the smoker, it won't keep smoking. You'll learn after a while how much flame you need, and then it won't be a problem.I typically smoke everything at 250 F. My electric smoker controls well to that temperature, so I have reliable smoking times. Meat, including beef, that's cooked slowly does take longer to cook, but it comes out very tender and quite moist. It's best to use a remote thermometer to monitor the temperature--that's the way to know for sure when it's done, and to avoid overcooking.One great thing about this smoke generator is that it can be used for cold smoking also. I just don't turn on the heat! Or on a grill, don't build a fire, just start the smoker and lower the lid. If you want to be sure to cold smoke, then put the meat you're cold smoking on top of a grid, with ice underneath it. This way it'll get lots of smoke but even the little heat generated by the smoker won't heat up your meat.My pulled pork is a favorite around the house. Just cut pork shoulder into pieces no more than 2" thick and smoke for 2 hours at 250 over hickory. Then cook in the Instant Pot pressure cooker for 45 minutes with 1/4 cup of cider vinegar and enough chicken stock to almost cover the pork. Do an instant release at the end of cooking and shred the pork with 2 forks. When you serve it, mix in a barbecue sauce such as Sweet Baby Ray's (available everywhere) or Mambo Sauce (a Washington DC speciality) or what you like. This is easy to prepare and it's always a big hit. I serve it on toasted brioche rolls.I gave the unit five stars for cleaning ease because you don't have to clean it. Just dump more wood pellets into it and go.
Michael
Reviewed in the United States on September 19, 2022
My smoker is no longer working and I thought that this would be a substitute for a new smoker. I noticed that my grill was releasing the smoke and not keeping it in so I wrapped my grill lid in foil to close of all of the holes. This kept the smoke in enough to give my ribs a smoke flavor. It was much smoke flavor as you would get with a smoker but my family noted that it had the right amount of smoke flavor. I would say the ribs had about 25-40% of the smoke flavor you would get from a traditional smoker. For less than $10 this is a great substitute until I invest into another smoker.
RiveraFamily
Reviewed in the United States on November 7, 2022
I was looking to add a little smoke to my grilling on my gas grill. I bought this smoke tube and really like it. I was surprised by how much smoke it released. I used a wood blend that I got from Sam's and am very happy with the flavor from it which is subtle. I used it for the first time to make some pork chops. I read something saying you should base the amount of wood pellets on your cooking time so I only filled it up about half way. I think the next time I cook I will fill it up and light more of the wood at the initial since the cooking time for chops or fajitas is short and you want to maximize smoke. I had also researched the best way to light the pellets and many recommended a heat gun which worked like a champ. I held the heat gun on the pellets in the tube for about 2 minutes and they began to ignite. I also like the way the way that the shape of the tube helps it sit securely between grates. I would recommend this device to add some profile of smoke but don't expect it to add a smoke ring. Also, the cooking time for grilling items is much shorter than smoking something but for a small investment I think it's worth it. I would recommend this item.
cutter1335
Reviewed in the United States on October 3, 2021
Waited months to write this review as I wanted to be more familiar with the product and now I am after multiple uses. It's a really great product, that works very well. But there are a few "tricks" that you learn, only after using it.1. You must use a torch (not a Bic lighter) to light the one end and keep the torch on it for 45 seconds or so. It will be lit and continue to have a small flame. I then let the flame burn for a minute or two, then blow it out. It will be smoking quite a bit.2. I have a gas grill with 3 grates. I got the best results by removing one of the grates, and placing the smoker below. Then I put a wire warming rack (your grill may already have one) right over the opening where the grate was removed. This allowed the salmon I was cooking to be placed directly above the smoker.3. I then closed the lid and smoke was coming out of the grill like crazy. However, on a calm day, the smoke diminished after awhile. It was due to not enough air to keep it smoking like it should. So I just opened the metal storage doors below my grill and that allowed enough air to get to the smoker and it started right up again.4. Depending on the type of grill you have, you may have to be a bit creative as I believe the air source is critical. I even think a small fan under your grill may do the trick if you have a problem.
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