Hexagon Pellet Smoker Tube,12 inch Stainless Steel BBQ Wood Pellet Tube Smoker for Cold/Hot Smoking,5 Hours of Billowing Smoke-for Any Grill or Smoker

I have a Traeger grill that lacks the super smoke function, so I use these for recipes that call for that function. And of course I can also use them on my gas grill and for cold smoking. Works great, puts out a decent amount of smoke. Inexpensive and looks like they'll last a while.

Waited months to write this review as I wanted to be more familiar with the product and now I am after multiple uses. It's a really great product, that works very well. But there are a few "tricks" that you learn, only after using it. 1. You must use a torch (not a Bic lighter) to light the one end and keep the torch on it for 45 seconds or so. It will be lit and continue to have a small flame. I then let the flame burn for a minute or two, then blow it out. It will be smoking quite a bit. 2. I have a gas grill with 3 grates. I got the best results by removing one of the grates, and placing the smoker below. Then I put a wire warming rack (your grill may already have one) right over the opening where the grate was removed. This allowed the salmon I was cooking to be placed directly above the smoker. 3. I then closed the lid and smoke was coming out of the grill like crazy. However, on a calm day, the smoke diminished after awhile. It was due to not enough air to keep it smoking like it should. So I just opened the metal storage doors below my grill and that allowed enough air to get to the smoker and it started right up again. 4. Depending on the type of grill you have, you may have to be a bit creative as I believe the air source is critical. I even think a small fan under your grill may do the trick if you have a problem.

I've had this for about a year now, discovered it after trying quite a few combinations of smokers and smoking methods. When I saw how this worked, I took out the smoke generator in my electric smoker (gladly) and use this instead. It generates a ton of smoke, and reliably does so for five full hours. For Christmas dinner, I smoked a turducken, and found that the smoke added great flavor to the combination of meat flavors, making for a delicious main course. And, of course, it's a remarkable dish. All you do is fill the tube with pellets of the wood you want to use, then light the open end using a blowtorch. It's important to take your time doing this, so that you see a real flame coming out the end of the tube. Then you blow out the flame and it smokes like mad, and will continue doing that. If you don't get the flame going enough in the smoker, it won't keep smoking. You'll learn after a while how much flame you need, and then it won't be a problem. I typically smoke everything at 250 F. My electric smoker controls well to that temperature, so I have reliable smoking times. Meat, including beef, that's cooked slowly does take longer to cook, but it comes out very tender and quite moist. It's best to use a remote thermometer to monitor the temperature--that's the way to know for sure when it's done, and to avoid overcooking. One great thing about this smoke generator is that it can be used for cold smoking also. I just don't turn on the heat! Or on a grill, don't build a fire, just start the smoker and lower the lid. If you want to be sure to cold smoke, then put the meat you're cold smoking on top of a grid, with ice underneath it. This way it'll get lots of smoke but even the little heat generated by the smoker won't heat up your meat. My pulled pork is a favorite around the house. Just cut pork shoulder into pieces no more than 2" thick and smoke for 2 hours at 250 over hickory. Then cook in the Instant Pot pressure cooker for 45 minutes with 1/4 cup of cider vinegar and enough chicken stock to almost cover the pork. Do an instant release at the end of cooking and shred the pork with 2 forks. When you serve it, mix in a barbecue sauce such as Sweet Baby Ray's (available everywhere) or Mambo Sauce (a Washington DC speciality) or what you like. This is easy to prepare and it's always a big hit. I serve it on toasted brioche rolls. I gave the unit five stars for cleaning ease because you don't have to clean it. Just dump more wood pellets into it and go.

The tubes are pretty stout. No sharp edges. The brushes fill the tubes well, although the bristles are a bit soft. Should be fine for brushing out ash. I'm doubtful how well they will work if anything gets stuck or burnt on to the tubes though. And I don't have much room to complain when it only costs $16 for two sets, but it came with zero S hooks. 4 stars because the product will serve it's purpose as described. Pellets will burn inside the tubes. But don't advertise S hooks if you aren't going to include them.

I was looking to add a little smoke to my grilling on my gas grill. I bought this smoke tube and really like it. I was surprised by how much smoke it released. I used a wood blend that I got from Sam's and am very happy with the flavor from it which is subtle. I used it for the first time to make some pork chops. I read something saying you should base the amount of wood pellets on your cooking time so I only filled it up about half way. I think the next time I cook I will fill it up and light more of the wood at the initial since the cooking time for chops or fajitas is short and you want to maximize smoke. I had also researched the best way to light the pellets and many recommended a heat gun which worked like a champ. I held the heat gun on the pellets in the tube for about 2 minutes and they began to ignite. I also like the way the way that the shape of the tube helps it sit securely between grates. I would recommend this device to add some profile of smoke but don't expect it to add a smoke ring. Also, the cooking time for grilling items is much shorter than smoking something but for a small investment I think it's worth it. I would recommend this item.

Worked well to cold smoke in my pellet grill. Fill it with pellets, light with a torch and your smoking.