Pellet Smoker Tube for Grills, BBQ Smoker, Smoker Pipe, 30CM

Reviews

Andy Jacobs

This morning I did a whole trout using hickory wood dust and it smoked well for nearly 6 hours. cheese, bacon, etc, then I think this is perfect.

I've just filled it back up as the trout needs 12 hours in total but I've added a block of mature cheddar, a block of mild cheddar and a chunk of Edam. I've got no doubt that this will come out great.

I lit it again and it burned for about 3 hours at a pretty constant 37 degrees according to my iGrill. **Edit - Just to add: I've had this a while now. I've done smoked salt, garlic, cheese, salmon and trout.

Overall, I don't think this is going to suit any serious smokers who want to smoke a whole pig for a week or something but for the money, if you want to give it a try with smaller things like fish. I filled it with wood chips and lit it with a kitchen blowtorch like the first reviewer suggested. I love smoked cheese and this definitely lived up to my expectations.

I got this as a first 'toe in the water' for cold smoking. I'm going to try some fish at the weekend and I've ordered a selection of different wood dust to try. But the results are amazing! I didn't think it would work for a minute.

I'd definitely recommend it. I just used it to smoke a block of cheddar from the fridge as an experiment. It smoked for 10 mins or so and then went out.