Search results for query: Pellet Tube

Welcome to the party. Even in "smoke" mode a pellet pooper does not produce much flavor A lot of people use something as this to supplement the smoke production https://www.amazon.com/Pellet-Smoker-Tube-Stainless-Generator/dp/B07JGVBKN3?th=1

I have tried using a pellet tube first? The diffuser is a cool idea but I think adding wood, would be a challenge.

As many of you know I burn a lot of pellet dust in my tubes and it's worked quite well for years for me.Yesterday I had not much to do and had a nice little pile of oak sawdust and packed a tube with it and it didn't work out so well.I'm kinda looking to see just how thin and barely perceptible...

What the heck is a pellet tube for an offset?

I'll be blunt, I don't like this Smoking Dad guy. Neither does Mrs Okie. And I also don't like subjective taste tests in these YT videos. That varies from person to person and really doesn't tell me anything. I do think his cost comparison was about as objective as that kind of thing...

A Smokehouse to the size you want... Just a basic plywood cabinet...PID controller with electric heat elements... Pellet tube.. That's my set up... No babysitting... The controller is programmed to ramp temps up over time... I hang sticks in it ... Lite the pellet tube after an hour and a...

as much as I hate to admit it. when pork tenderloins go on sale, I inject with Tony's garlic and herb. Stick in pellet pooper @225, the baste with BBQsauce when almost done. I also add about a 1/2 tube of apple/hickory pellets

Pellet does seem to produce less smoke than a stick burner. You can drop the temp to the 180-200 F range to get optimal smoke from a pellet. You can also add a smoke tube as well that will give you about 4 hours of smoke.

You will never match the smoke flavor of a stick burner with a pellet smoker. Chris

Wife can't take the heavy smoke these days so the pellet smoker gets used more these days. I add a tube with pellets and hickory bark in it.

...stove will provide the precise temp control that you may need plus the design challenges that you mentioned. If cold smoking only, a pellet tube or tray with dust will provide smoke. If you need more heat, propane or electric element may work. Lot of smoker types out there. Some folks...

I think I just had a leg. Was a random buy that most people were kinda like it's ok but I don't need seconds. My cousin finished it, then again he finishes everything🤣. Maybe I over seasoned it. Maybe a simple Greek seasoning. Maybe just SPG.

Honestly I have oral allergy syndrome so I keep most of my seasonings pretty simple because some things give me an itchy throat (grew up thinking apples and bananas were spicy lmao) For the lamb I did pepper, salt, lawrys, and some rosemary and thyme. Smoked it on my pellet grill with a tube...

I'm new to pellet smokers and I've been searching everywhere for an answer to this. To get more smoke flavor, I am now using a smoke tube with either pellets and/or wood chips. At higher temps, I understand that the pellet brand/wood type doesn't matter nearly as much since there is less smoke...

@Kvgsqtii Smoke source is A-MAZE-N pellet tube A few more pics of Smokehous... The heat difuser over top of the heting elements...

I got a couple tube which are similar to the tray. I even have to use them on my POS piboss pellet. I startd off with a MES30 until I landed here amongt the enablers. Link...

Many do it in an offset with just a pellet tube burning in the firebox. I mainly start with just a tube burning dust in my pellet grill for awhile, then turn the grill on at its lowest temp. (160°F) until I hit an IT of 145°F. Meat temps lag about 15 or 20° behind chamber temps so sometimes I...

I save a good pile of roasted peeled chilies and then I lightly season them and on to the smoker as low as you can run it or just use the pellet tube. It doesn’t take much time maybe 30-45 minutes in smoke, then dehydrate. Break them up or gently run them through spice grinder for a course...

...you leave it in a ziplock? If I rinse it, should i leave it overnight in fridge to develop a pellicle? Smoke in MEC with no power, just a pellet tube for 6 hours. Put in fridge overnight, then slice and freeze. What do you guys think? Do you guys have any other flavours you would add? I was...

Can it be too cold to cold smoke? Is was about 44 here today. Smoker is hardly above ambient. This is 5 hours with a pellet tube in my 250 gallon vertical offset. Hardly looks different... 🤷‍♂️ Going to rest it and try it tomorrow. We'll probably smoke it some more tomorrow if it doesn't taste...