TIZZE Pellet Smoker Tube 12" Perforated BBQ Smoke Generator to Add Smoke Flavor to All Grilled Foods

I've been smoking meat for a couple of decades, so why haven't I heard of this? This changes everything. I've now started smoking spices, cheese, and other stuff that I just didn't think of before because of the heat.Put your hand over one end and fill it with your favorite pellets. I always bounce it around a few times to help pack the pellets in tightly for a better burn. Lay it down on the rack or wherever and use a torch to light one end. I use a propane torch but I've seen where a few others have used their culinary torch. It takes me about a minute of holding the torch for it to have a flame that I know will last. Let that fire stay for another couple of minutes and then blow it out. Tons of smoke start immediately, and I've been getting far more smoke this way than with my chip burner.On this particular unit I get about 6 hours of smoke, but your mileage may vary with whatever pellets you use. So far I've been using it in the summer so I was initially concerned about whatever heat that may add to a smoker box on a cold smoke. On average, it jumps the temp by about 5-7 degrees over ambient air temperature, so I'm fine with that.One note to newbies: It's not surprising that smoke produces a residue as you see this on the inside of any smoker. That's all good and a well-seasoned box produces a better product. That said, if you have your food directly above this thing and too close, that residue will also form on your food and you don't want that. Make sure there is room for the smoke to do a vertical climb and fill the box rather than go straight up onto the food.

This smoker tube has worked perfectly for me, although so far I've only used with A-MAZE-N pellets. It is easy to light with a propane torch. I fill the tube, stand it on end, and hold the torch flame on the pellets for about 15 seconds to get them lighted and burning well. I leave the tube standing upright to burn for a few minutes, then blow out the flames and lay it on it's side in the smoker. Before using it, I was wondering if the pellets would fall out when I lay on its side - but no problem with that. The tube has always stayed lit and smoking for almost 4 full hours.I'm using this with perhaps the worlds least costly cold smoker, which is just a large carboard box. I sit the smoker tube on the patio on top of a tuna fish can to keep it slightly off the concrete. I place my turkey legs, or whatever, on a cake cooling rack that I place on top of two empty #2-1/2 tin cans that straddle the smoker tube. Then I set the cardboard box over all of that. I did find that this set up can retain too much smoke without a significant top ventilation opening to vent the smoke and allow smoke to flow past and over the meat. Without that, the smoke taste was waay too strong and dirty tasting.I'm very pleased with the device and have no hesitation to recommend and give 5-star review.Update: I've upgraded my cold smoker in the form of a new galvanized metal garbage can, purchased on sale for $15, with perforated steel grating for trays. Perhaps that seems a bit silly, but being retired. I have more time than money available . . . and this garbage-can-cold-smoker is very large compared to the tiny commercial smokers. I've also learned that it isn't necessary to use the expensive extruded wood "chips." Our local sporting goods store sells a bag of "Smokehouse" brand small sticks and chips of wood for smokers for about 1/3 the cost of what the extruded chips sell for by weight. The tube burns out a little faster when filled with these "chips", but it is still about half the effective cost for smoke wood. And it is less likely that these natural chips are adulterated with a cheap "filler" wood.

I can't tell you how may times I have used this smoker tube, but could tell you everyone loves the meat I have been smoking. This Tube is so cool, it allows you to convert your gas BBQ grill into a smoker and does a damn good job of it. I have a 4 burner propane BBQ and I'm able to turn on just two of the burners (one on high and the other on low) to get a consistent 225 to 250 degrees in the grill, which allows for duel heating zones, I then place the smoker tube full of wood pellets in-between the hot and cold side. Then throw on a rack of ribs, or chicken wings, or pork chops, or pork shoulder, or beef brisket... or or or.. you get the idea. I've found you get about 4hrs of good smoke from a full smoke tube. Two pieces of advise, use aluminum foil to block off the two holes traditionally on each end of the grill (do not block the back vents though) second thing would be to invest into a propane torch nozzle that attaches to the small type of propane tanks, it makes lighting the pellets on fire a lot easier. So far the longest I've smoked anything was 11hrs and filled the smoke tube twice, as most meats stop absorbing smoke after about 6 to 8hrs. I highly recommend this smoke tube, get yourself one and ENJOY

Burns steady for 4-5 hrs. 1 end is open so don't overfill. Adds some smoke flavor and good smoke ring. Pellet grills, in general, cook great but don't have the smoke flavor that a wood pit can create.

Works really well but I have noticed that it uses more fuel and burns faster than the name brand version. But other than that it works great