Where to Place Tube - CC DLX24 Pellet Grill

[Shootr]

Picked up a 12"tube to see if it'd add more noticeable smoke profile to the meats.

Seems like they can be placed about anywhere but when things get tight (space-wise) is there any definite "do's and/or don'ts" of where ir can or should go?

This is with 2 racks of ribs this morning, so maybe I'm not thinking straight...but here's my logic:

*I need the meat in the middle and away from the edges so the fat hits the drip drain pan and not at the edges where it would fall to the bottom of the CC.

*Not the top rack so ash doesn't fall onto the food. (If that's not an issue to worry about - does the CC get a good fill of smoke or can it just run out the chimney without getting a roll around the food?)

*The grills controller temp probe is on the left sidewall centered front to back, with my remote probe hanging off the top rack next to it. I was concerned about how close the smoke tube could go to the thermometers without giving them a false reading.

So I settled (for) now on smack dab in the middle of the cooking area. Don't know if that's good, bad, or otherwise.

Any thoughts, ideas, tips on best way to place these is appreciated. Any thoughts or info on how much heat the actually put out, ash deposits concerns, placement vs. airflow and proximity to the chimney and it's impact on lessening the effectiveness of the tubes use - also is welcome.

 

[ameskimo1]

Looking at getting one myself, was thinking about placing it at under the rack on drip tray.

 

[fivetricks]

Yes, I would think lowest possible position that you can put it that it will still get airflow as well

 

[markh024]

I put mine in the back over the gap of where heat rises. Seems to burn better and provide better thin blue. See below.

 

[Shootr]

I put mine in the back over the gap of where heat rises. Seems to burn better and provide better thin blue. See below.
View attachment 383213

Pretty sure you nailed it. Yesterday with a brisket I put it on the right side opposite the temp probe. I don't think it got good airflow since the drip pan completely blocked it from air movement from below.

Going to do a cleanup on it today - think I'll foil the drip pan this time. I use mine 2-3 times a week - do you change foil after each cook? (I've only been scraping my drip pan every couple weeks).

Thanks for the info!

 

[markh024]

I change my foil after every big cut of meat like butts or anything thats really messy especially with bacon involved. If im doing leaner meat like loins or chicken I usually change every 3-4 cooks, includinga vaccum out every 3-4. Just depends really. I'm prepping and 8.9lb brisket to go on at 6am tomorrow. Making bbq sauce now (Jeefs sauce modified) This will be fun!