You Pellet Heads Want More Smoke Flavor ...

[lostclusters]

... here you go! My solution, my version of a smoke tube:



It may not be easy to see but this is a charcoal basket with a 6 lit briquettes and a couple of small wood chips in my Mak 1 star.

[Smoking77]

You try cooking something on it with that setup yet?

[lostclusters]

You try cooking something on it with that setup yet?

Not yet. Still working out the kinks. The briquettes leave a lot of ash so next try will be with lump. And when the wood catches fire it flames up a bit so placement is crucial.

[Potkettleblack]

I’d be concerned about some bitter smoke from the proximity. Had a bit of that on something I did with a tube once with improper placement.

[Texas Larry]

I have great smoke output at lower temps on my Yoder, but at higher temps if I want more smoke I use a tube. Thinking of trying Mojoblocks. Anyone with experience on them? Kinda expensive it seems to me.

[Potkettleblack]

Have been intrigued by mojo blocks but haven’t pulled the trigger yet.

[Texas Larry]

To clarify, I seldom feel the need for more smoke than I actually get on my Yoder at higher temps, which lends a great flavor profile. But on the few occasions when I have, I’ve use a tube.

[Bogy]

On my Grilla I've been surprised at how much smoke I get even at 325. Mine is the real old rotary dial controller, with huge swings, and I think that helps. That was Grilla's argument for why they didn't use a PID controller. Now that they sell a PID they have a new pitch. Although the new controller offers both PID and non-PID. My new Blaz'n Grid Iron has the PID controller. I have the Blaz'n Smoke Pro, their version of a "smoke tube". I bought that when I was still using my Weber Genesis for smoking, and it worked well. Tried it in my Grilla a few times, and it never worked. Finally saw that the OG is so airtight that there isn't enough oxygen make a smoke tube work. I'm going to smoke a fresh ham tomorrow on the Grid Iron, and I want lots of smoke. This will be a good chance to try the Smoke Pro out in the unit it was designed for.

[Bogy]

Tubes are for lightweights. If you really want smoke you need this stainless steel, welded plate monster. This is going to last forever.

http://www.blazngrillworks.com/blazn-smoker-pro

[hogdog6]

Smoke pro smoke looks like kind of dirty smoke???
I'm new to the pellet world so maybe not?

[Bogy]

hogdog6 You aren't going to get that thin blue smoke. It's going to produce more white smoke. I haven't used a "smoke tube" only other smoke boxes, so I don't know what they actually produce, although my suspicion is that smoldering pellets are smoldering pellets, no matter what they are in. Open to being corrected if the tubes produce a cleaner smoke. As to what kind of smoke is produced, I believe the pellets used are going to make more difference than the device used.

[Jerod Broussard]

I dump a small handful of pellets into the fire pot before start up. After that it is all buttons.

[BC Buck]

Wrap your wood in foil to keep from catching fire. Il post pics how I do it.

[GlassHalfFullAz]

I found the SMOKE setting on my MAK 2 Star has a good amount of smoke flavor. Occasionally I have added time to get more smoke.

I think I read here meat will absorb smoke until around 140 degrees IT. How does added time, such as going from 30 minutes to an hour, affect smoke flavor?