That's a great idea, I've never thought of before. I have the cold smoke attachment instead of the mailbox mod, and I use the AMZN tube as well. I'm going to remove the covering over the chip tray and try this. I think I lost the original chip tray, but can fashion something to replace it. Thanks Rich, I'll let you know how it goes. I'm also using the Auber, truly a gamechanger.Mike have the insides taken out of the chip area . It's a nice slow burn , with very little visible smoke . Start with whole chunks on the tray while the smoker heats up . So they warm slow . Takes an hour or so to burn them up . Even and clean . These pics are from a different smoke .
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Nice clean and even . Perfect flavor on the meat .
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I have my MES dialed in for air flow and temp control . The right amount of air and steady temp makes this work .
Have to try to wood chunk tip.
I've never had a flare up or a fire doing this , but just be advised and don't leave unattended until you get it dialed in . I would run it empty , start with one chunk .I'm going to remove the covering over the chip tray and try this
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