Search results for query: Pellet Tube

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!

id just use a pellet tube and mix real wood chips in it. the gas could control the heat and be hands free for hours.

Cook on ... Hopefully you fired back up right away ? To bad you didn't have a pellet tube going ... Woulda got the extra smoke time...

Yep I fully agree with the searing. Assuming you already have a typical gas grill, you will get a much better sear with that. So yep, I typically do a reverse sear for steak, tri tip etc. Searing is really my only negative. If you are looking for more smoke flavor, you can buy a smoke tube...

This looks amazing! What seasoning did you put on it in that first picture?

@KonaRich the only thing you'll accomplish using a PID this way is turning your MES off after the temp set on the PID is reached. It would be no different than simply unplugging your smoker and then plugging it back in. Then you'll need to turn the MES back on at the control panel,reset the...

I agree with what everyone says. The thing I like about overnight cooks is it's great to do a long cook while you sleep and it's true that pellet smokers need all the time they can to get smoke flavor. My recteq has been amazing so if you are in the market to upgrade your smoker, I def...

Welcome to the forum, be sure to post up your cooks, we love pictures. I run a Yoder ys640 as well as a Grilla Mammoth. I’m not super picky on pellets but I do like pecan when I can get them with a mix of cherry builds nice flavor and great color. In the Mammoth I run a smoke tube filled with...

Nice. A a tray filled with pellet dust is what I use to keep temps low. Other's use a pellet tube as another option for you. Good call using bigger chunks next time. Smoked cheese is so good, you need more!

Hey everyone, Just stumbled across the forum today and realized a self-introduction is the first order of business to get rolling! I'm based out of the North Shore area in Massachusetts and am looking forward to scoping out the boards once I get set up here. Over the years, I’ve put together a...