Search results for query: Pellet Tube

I sort of thought that about the MES not really smoking people out of anything, wasn't 100% sure though. I was thinking about making an exhaust tube to direct the smoke away, but the bottom of the patio above me is 13 feet up so I figured that'd be enough for the near constant wind to be able...

Thanks Naples? One of the regulars at the South FL Gathering is in the area of Naples Cape Coral. @Discus39 . If you're still there come December plan to attend the So FL Gathering...

Flavor is of the pellet grill variety, but decent results can be had with the addition of a pellet tube loaded with a combination of pellets and wood chips. It burns perfectly in the bottom because of air flow. You can also play with chips on top of the heat diffuser (designed for this) but the...

I'm pretty happy with it, but still learning its quirks, as any grill/cooker/smoker. The first cook of Boston butt was not as smoky as I am used to from my stick burners, but I have plans to improve. Even though this is considered one of the smokiest pellet smokers, I may augment with a smoke...

Good morning all. Older Pit Boss PB700FBW2 "Classic" A very casual user, set temp and forget. Buddy was saying he got rid of his pellet smoker because of lack of smoke flavor. I've always liked a mild smoke so never looked any deeper than set at 225 and waiting for probe to say 205. Was...

I’ve tried a pellet tube in there but doesn’t seem to produce much smoke flavor. Maybe I’ll try leaving it going for an additional hr

You will need to create a draft so the smoke doesn't go stale. My pellet pooper, the fan will run when I power it on but no heat til I set the temp and start it. I just run a tube of pellets for 3 - 4 hours with the fan running. I put the cheese on frogmats sitting on the grates. I also rotate...

So the weather was perfect for a cold smoke. High of 37 on Saturday. Got some blocks, cut them in half and on to the wire rack. I was concerned about air flow, so I cleaned out the burn pot and the auger system of any pellets. Kept the pellet bin door open and took the deflector plate out...

I smoked pepperoni, salami and ham sausage yesterday in the Masterbuilt Electric. I was around 0 def F outside. It took a little longer to get it up to temp. I also had hubby build me an external fire box using a baby weber grill with an metal tube out the top vent & secured to the MES. Just...

sweet,,, looks great and happy christmas dude

...pepper. Since this is a smoking forum you have me thinking about how I can add some smoke, render the fat, and not have dry, overcooked, duck breasts. Perhaps let the duck breasts dry in the fridge, as you did, cold smoke with a pellet tube for a couple of hours, then do the low-and-slow sear.

But it was a first for me . Not many pics but Chuck roast. Added a pellet tube to add more smoke cause I panned it with onions and broth. No pics of the pan. Sorry. I put in the pan at IT of 160. Nice little smoke ring and very tender the night of. This was leftovers today for lunch.

...above for sure. I reserve the gas grill for grilling and roasting for the most part. But, I have played around with the smoker box, pellet tube and foil packs. They all work to some degree with the pellet tube being the best option. Just don't expect smokehouse restaurant flavor. Now that...

Absolutely the best method. I use one of my kettles. Heat from the pellets alone is enough to get a good draft if the ambient air is below 60° I use frog mats and rotate the blocks I wish my pooper did that feature

You really need to have 2 smokers to do this hobby justice. Electric one that does low and slow well for cured stuff like salmon and another like a pellet/stick/kettle that does higher stuff better for ribs/brisket. An argument could be made you need 3 as fish can take over a smoker so having...

...on temps. All of them are different so it's hard to cobble something on 1 and it be the same on another. Have owned a MB 40" electric smoker since they first came out and has been a dandy except for adding fuel to keep the smoke rolling, a pellet tube ect can be used to help the reloading issue.

I was reading bacon_crazy510's post on Cajun Green Onion Sausage and it has me circling back to what I need to do to cold smoke sausage. I originally went down the path of getting the Smoke Vault 24 to run at a low enough temperature to do cold smoking. I now do not believe that's possible. The...

Good to know. My hopper does a good job at keeping the water out. And I have a cover for it. But we were super cold and snowy for weeks. Then warmed up to 60’s. Rain.. lots of moisture in air. Then it froze to the single digits. So I really think it’s an auger issue. I’ll try to keep it empty...

Todd Johnson A-Maze-N Products, Inventing the AMNPS and AMNTS (tray and tube pellet smoker generators.) He was very tuned in to members here with whether you need a tube or just the maze mostly based on your altitude of 3,000'+ for a tube. Vacuum sealers unlimited, Thermopro, Inkbird...

I have never used one of those before so I can’t comment on how to use it. But you might have better luck with a pellet tube/maze! Could just let it burn through your whole cook!