Search results for query: Pellet Tube

...use IT temperature as a time to start probing. I haven't smoked brisket in a kettle. I do pork cushion in a Jumbo Joe and never monitor the temps. I use a snake and a half pellet tube. Let it run until the tube burns out then off to the oven until probe tender. Brisket I always do fat...

Can you post what your pellet tube is? And what do you burn in it?

This is similar to what I do during the week and want a some smoke on whatever I'm grilling

...While I rarely hear the term bailing wire anymore it has a place and not where it may rust. I think of you every time I use the torch. Best pellet tube lighter ever. I use to sit on the back stoop and burn the yellow jacket wasps that congregated. Hung a trap so don't have to fight them now

Pellet smoker at 255 actual. Just added a small smoke tube loaded with Pecan. Light on the rub....want the flavor of the pork, smoke and bark to come forward. Lexington sauce to finish at the table.

My go to for cold smoking meat and cheese is my trash can smoker with pellet tray or tube.

...it up. Then added a new 1650W burner I had. Added a fan I already had from a different build. Added a new exhaust and intake for my pellet tube. Temp prob port was added and it will all be ran from my pid. (Still brainstorming ways to mount the pid to the smoker) Will do some testing today if...

I agree, before I got a smoker I tried a little cast iron "smoke box" and foil pouches etc. They just dont work all that good IMO. I dont think soaking wood chips really does much. You want smoke, so wet wood doesnt get you there. A smoke tube with pellets is likely the better option, but...

...does have the drop down pellet auger which I'm a fan of. If you do Sam's club, the members mark smoker is either manufactured or licensed by camp chef, and uses an additional smoke box for "more" smoke flavor. Haven't used it but supposed to be good. I just use a pellet tube and it helps...

...Did : Provolone , pepperjack, sharp white, and swiss. The cheeses were taken up to room temp before smoking. Went 6 hours, refilling the pellet tube once at half way mark. Let cheese rest after the 6 hr time in the smoker just leaving the doors open in the cold temps for Hour or so. Right...

I just got a Pitboss Austin XL on FB Marketplace. Everything seems to run fine but when I did a test run, I just worried that there wasn't enough smoke being produced. I know I want the "clear blue smoke" so not seeing smoke is actually a good thing, I just wanted to see what people think. Do...

Sure. It's a metal tube with holes in it. I just take a fistful of pellets and put them in there, light one end, blow it out, and then put it on the grate.

A-MAZE-N pellet tubes is the name brand. But there are tons of knock offs. You burn pellets in them for extra smoke. There is also a tray that can be used with pellets or dust (pellets turned into saw dust) These cost in the $25-$30 range. I use a tube with pellets for smoking pork...

Last couple of smokes on the pellet pooper had been having issues keeping the pellet tube lit. It would light and smolder but when I put it inside the cook chamber it would go out. I typically toss it into dishwasher every once in a while but it did no good this time and also have a dedicated...

Never have had a problem keeping a pellet tube burning in the Camp Chef ........ more like they want to burn too fast. Elevating the lit end slows them down. There is a U-bolt mod posted in the forum that does the same thing. I just use a piece of angle iron.

Thank you..it bakes cake better than my regular oven does. I tried that Cameron's oak dust I had when I first got the roaster, but the dust goes right through the holes of the tube.. and I can't even use the dust to fill in with other woods I have 😞. Gets really messy inside the oven too. Today...

...My smokehouse is 36" x 36" x 48" ... The reason I use two is for a quicker recovery after opening the door... For smoke I use a pellet tube as I never really cared for the pump style smokers as it looks like the smoke is too white to me instead of the thin blue smoke we strive for...

Keeping temps in the 100’s is not for pellet pots. Pellets are for bbq and grilling temps. An electric converted to PID (as mentioned) is a better option. Propane can work too, that’s what powers my big smokehouse. What are you wanting to smoke?

They look great did you run it at 250 the whole time or let it cook lower at first for more smoke? Any plans on adding a pellet tube for a little more smoke if your use to a stick burner?

I have a GMG pellet pooper and it works well with all pellets EXCEPT the Royal Oak charcoal pellets. Those pellets are harder than others. I could hear the auger struggling when I used those in the hopper. Since then, I use Pit Boss in the hopper and Royal Oak in the tube. I also put hickory...