13" Cold Smoke Generator, Smoking on Any BBQ Grill/Smoker 24 Hrs | Stainless Steel Cold Smoker Tray Generator, Perfect for Smoked Salmon/Cheese Smoldering with Sawdust, Hot Smoking

The smoke tube for grilling is an absolute game-changer. It's a must-have accessory for any BBQ enthusiast. This simple yet ingenious device infuses your grilled dishes with mouthwatering smoky flavor, elevating them to restaurant-quality status. With its durable stainless steel construction and sleek design, this smoke tube is built to last and looks great on any grill. It's incredibly easy to use—just fill it with your favorite wood chips or pellets, light it up, and let it work its magic. The smoke tube produces a consistent, long-lasting smoke that permeates your food, giving it that authentic BBQ taste. Whether you're smoking meats, fish, vegetables, or even cheese, this smoke tube delivers exceptional results every time. Say goodbye to bland, uninspired grilling and hello to flavor-packed perfection. Five stars without a doubt!

This was the first time we've tried cold smoking. We used this inside of our electric smoker...obviously, not turning on the smoker itself. At first, we set this on the bottom of the smoker on the usual drip pan. However, we went through 3 candles and it still wouldn't stay lit. After a little trial-and-error, we discovered that it needed a little more airflow underneath and moved it to stand on the woodchip burning area, which worked well. We purchased wood shavings, here on Amazon, and those worked wonderfully as well. Once lit and with airflow, this worked great. It is a very slow process and took about 2-3 days for the sausages to get done, but they look, smell and taste great! We'll definitely be using it for future sausage making.

Worked well, 1st time using a cold smoke ring so I didn’t know what to expect but it put out some good smoke!

Great for cold smoking!!

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I set it up with Apple Saw dust and it would not burn. I switched to pellets and it would not burn. I believe the screen mesh is too dense and cannot get enough air through it. After many hours of trying, I ended up dumping the pork belly because i could not risk botulism. That was a waste of money and over a week of curing and prep. Really not impressed. I did it all again only this time I had the A-maz-N 12 tube on standby with hickory pellets. Ended up needing it because again, neither sawdust or pellets would burn. I fired up the 12" smoke tube (same pellets) and got a great smoke on 10 pounds of bacon. I had to refill it and go a second round to get a full ten hours. I will try another maze type with sawdust again, but it will have a more open mesh and different brand name.

Great thing, but you need to learn, practice how to use it. Major difficulty - smoke dies out. One mistake that I learned. Not enough oxygen. I’m using a classic Weber round grill. I was putting it on the grate, where charcoal would be, with vents fully open. Wrong. Need to remove it and put it at the very bottom, right on top of the intake vents.

Why did you pick this product vs others?: I tried it out and using a tealight to start seems to work better then other methods. It really did burn for just a little over 6 hrs. I like the long burn time with minimum material. The tubes use a lot of pellets and only burn about 2-3hrs. For large pieces of meat you have to refill smoker tubes several times.

Worth the money

Acheté pour fumer le saumon, fonctionne bien, donne un excellent fumage selon la sciure utilisée, peut durer jusqu'à 24 heures

Thin walls allow the burn to cross from the outer ring to the neighbouring one. If I fill it up it ends up burning across the width of the article, several channels at the same time. I control it by only filling up a channel until it approaches the contiguous one and then topping up after it has been burning for a while. It means I can’t set it up and forget about it as I did with my previous Pro-Q smoke generator.