Smoking tubes...

[RlsRls]

Just ordered a smoking tube and a small bag of apple pellets. Looking to start smoking some cheeses now that the weathwr has gotten chillier! Anyone ever use this contraption in a PK 360 or a kettle and have any advice or suggestions? I also have a small Masterbuilt smoker I could drop it in but the space is more limiting. Thanks in advance!

[Attjack]

I like to stick a tray of ice in there to help keep the temperature down.

[RichieB]

I've done it on the gasser. But I like Attjack method on the Kettle. Going to go this.

[RlsRls]

I see the ice tray. Does the tube smoker really get above 90 degrees, which is in the chesse melting neighborhood? What was the outdoor temp when you took that pic? Thanks.

[Attjack]

It looks like it was 55f outside that day. Yes, pellets burning in an enclosed kettle will produce some heat.

[WI Bubba]

I used to use one in my Camp Chef pellet pooper all the time. If it were me, I'd run wood chips instead of pellets.

[Attjack]

Another batch.

[FireMan]

Serious! I like!

[Euphoria]

I added one of these near the bottom of my Oklahoma Joe Pro. It's made in New Zealand by a company named Smokai. I use it for cold smoking, mainly cheeses.

https://smokai.com/

[carolts]

I'm going to have to look into this one.

[briano52]

I have used the A-MAZE-N Stainless Steel Tube Smoker a few times. You put pellets in it. I have had trouble with the pellets burning out faster than desired. Anybody have some suggestions for using the tube?

[RichieB]

I only use the tube and pellets on the gasser to smoke cheese. Haven't been an issue. About a third filled gets 2 hours.

[captainlee]

I use the tube in my Yoder. I wait for a cold morning, below 32 and have never had a heat issue. The cheese comes out great. I vacuum seal and let it age about two weeks before consumption. Make sure that you are patient when you lite the tube and get a good flame burning for a while before blowing it out.

[Bluetail66213]

I tried smoking cheese.... once. Tasted like sticks. Never again. I had to eat my mistakes

[realdocBBQ]

I tried using tubes a few times - it produces a dirtier smoke, as they're smoldering and not being fully combusted. Sometimes it comes out ok, sometimes it's sooty and dirty. I don't use it often.

[RlsRls]

Smoked them a few times with great suc cess! Trick is to wrap the blocks loosly for a day in the fridge, then seal tight (vacumn seal if possible) for 2 to 3 weeks in the fridge for mellowing, otherwise , yes they taste like licking an ashtray!

[realdocBBQ]

I haven't cold smoked regular cheese, only done things like cheese crackers and such, and those came out bitter and yuck.

[RlsRls]

Not that I've ever licked an ashtray!! I've never even smoked!!