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I got my cold smoker from NEW ZEALAND I attached it to the back side of my traeger, i turned on the air pump got wood chips lghted from holes near the bottom of the tube And I got SMOKE, tommorow I cook some food

Thanks for answering my post, depending on the size of the brisket it goes anywhere from 6 to 10 hours, whatever it takes to get to 203 ° I do wrap and put it in a cooler sometimes for 4 hours I do get a smoke ring which I find odd because there's no smoke taste. all my family and my wife agree...

Thank you, my end results with the thin blue smoke have not left my Briscuit with any smoke flavor, i clean my fire pot after each use, I was going to try the cold smoke attachment with the Traeger heat to get more smoke

my traeger 750 produces tiny amounts of smoke, I have tried all the gadgets: tubes, trays, switching pellets ECT. My question is Could i use a somkai cold smoker Attachment while using the Traeger heat source at the same time?The Smokai puts out huge amounts of cold smoke. Thank you