Search results for query: Pellet Tube

...my charcoal in a chimney with a few balled-up, used cooking oil slightly soaked paper towels. maybe i could do something like that in the first few inches of pellets. everything i saw on youtube was big torches and one guy even doused his pellet tube with lighter fluid. thanks for any help.

I don't know what you are expecting. I have a cheapo pellet pooper and if I can keep the temps under 300° It will put some smoke flavor on what I'm cooking. When I need it to act as more of a smoker I do as @normanaj suggests and use a pellet tube. Still not as good as a dedicated smoker.

I have built and used a lot of pellet cookers and for this to work I think you would need a much longer auger tube to burn pot. You would likely need to have these enter into CC on lower back and sit the chamber into 3rds with burn pots under each line with diffuser plate. You could easily turn...

It's a pellet grill,it was never going to produce much smoke flavor. Try starting your cooks at lower temps and bump the temp up over time,lower temps produce more smoke.You can also add something like an A-maze-n smoke tube which will give much more smoke.

...started, some folks with a pellet will smoke at your temp for an hour or two. Then move it up to 275. I'd do 275 the whole time with a pellet tube for extra smoke. I also like to put the meat in an alum pan after a while to catch the dripping. You can foil it once the meat hits 165 or so...

That looks mouth watering

...also depends on the style of smoker you have. I felt that the Masterbuilt electric I had never gave me enough smoke flavor even using a pellet tube. I have had smoked meat from a wood only smoker that was very good. My charcoal smoker I have gives the widest range of smoke profile I have...

I'm doing the opposite here. I'm going from pellet grill to offset because I think it'll be more fun to be more involved. No good excuse to sit there and drink a beer if I don't have to be outside since it's so hot (Florida), so right now I sit inside and stare out the window at my pellet grill...

lol thanks lcb! I hunted lots of duck as a kid but most them went to the smoke house or braised…. The pan seared mid rare wasn’t a thing…. Yea the Muscovy is the real deal too. I learned the low and slow from Geoffrey Zakarian (Michelin Star, Iron Chef, chopped) he specifically calls out that...

Pellet grills are better grills than they are smokers. The fire is constantly forged with forced air making them burn very clean and efficient. This becomes a problem generally for pellet grills making smoke. Some have a “smoke” setting down on the low end and others just start temp somewhere...

I bought the Green Mountain pellet grill 5 years ago. I don't get the flavor that I got using the Masterbuilt electric smoker, but it sure makes it easy for long cooks. It is a perfect smoker for salmon. Over 40 pork butts have been through the GVG. Excellent results with the pellet grill and a...

Because I had two full leg hams that I cured, and they wanted steaks. Easy. Doing these in the Mammoth vertical. Mostly because it’s windy. Pellet tube filled with a mix of pecan pellets and cherry wood chips. Works good. There is about 34 pounds of steaks there. Bacon slabs tomorrow.

I believe it's a pretty common problem for an MES to lack/struggle to produce smoke at lower temps. I use a pellet tube/maze to produce the smoke and have the MES just hold the temp.

That depends a lot on the physical design. Hopper fires are caused by auger fires that are not caught soon enough. A lot have the end of the auger tube directly over the burn pot. Those are the most susceptible to auger fires. Ones that have a ramp that the pellets slide down into the burn pot...

...central Florida, but in 2 weeks it will be NW Minnesota. As your cooking has been on a gas grill (very neutral flavor) starting with a pellet tube as Sam (@zwiller) suggests is an easy start. My wife is not fond of overpowering smoke flavor. You may find the same in your audience. Wife is...

You just became my dogs best friend! Our Dobie barks at us if we are feeding her popcorn fast enough! Pellet smokers are easier for sure! Can always add a smoke tube for added smoke. Ryan

Have you tried adding a smoker tube or tray to the bottom of your Primo for cold smoking? No charcoal. A tray full of pellet dust works great for cold smoking cheese, bacon etc

Run it as low as it will go for a couple hours, spritz every 30-45 minutes for 3-5 hours, add a pellet tube and put some shag bark hickory bark in it with some pellets, i get decent flavor but not like a charcoal and wood chunks, wife can’t handle much smoke these dayand recently requested all...

Eric, Those look amazing! - Jason

...in "Smoke" mode. If I use it instead of "Cook" mode, it'll basically snuff out its own fire every 10 mins or so and pump out smoke for a little bit before kicking the fan and everything back on. I resorted to a pellet tube recently and it really was a game changer for amount of smoke on the...