What is Reddit's opinion of LIZZQ Premium Pellet Smoker Tube 12 inches - 5 Hours of Billowing Smoke - for Any Grill or Smoker, Hot or Cold Smoking - An Easy and Safe Way to Provide Smoking - Free eBook Grilling Ideas and Recipes?

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I have this one: https://www.amazon.com/gp/product/B06ZZRR7XD/ref=ppx_yo_dt_b_asin_title_o03_s00?ie=UTF8&psc=1

It works great. Pack the pellets in it tightly. I use a propane torch to light it - direct flame for about a minute, then let it burn for another three or four minutes before blowing out the flame. It will smolder for about 5-6 hours when full. Great for cold smoking cheese. Also good for laying more smoke on whatever you have in the smoker.

Get a smoke tube! They’re like $15 on Amazon. You can fill with wood pellets and work pretty well. Get you a decent flavor. I use them in my pellet smoker for added flavor.

Smoker Tube

Yeah he uses tons of seasoning and I wasn’t sure the first time I made them. If you don’t like fennel don’t do this recipe but I love it so it’s great. I actually bought the one size up grinder from him but only because I had a gift card from work. It’s amazing but I’d have never spent my own money on it. I saw the red wine advice from people and think I’ll try that next time. I’ll say all the sausage I’ve done from him has been amazing. And if you’re looking to smoke without buying an actual smoker I’d recommend buying a smoke tube off Amazon. I use one as an added smoke flavor in my traeger but I’ve done stuff on the grill with it too. They’re only $15 and work great! Link for the one I have below. If I can be of any help let me know! There’s definitely tons of people here that know more than me but if I can help I will.

LIZZQ Premium Pellet Smoker Tube... https://www.amazon.com/dp/B06ZZRR7XD?ref=ppx_pop_mob_ap_share

Now you get atube smoker and smoke that bad boy.... it'll be life changing.
I love colby. It always comes out good and people like it.... I smoke them, add bacon to them, or chives.... people love all the variations. I like the weirder cheeses, but I swear, I could make a Colby a month and give it away to the family with no problem.

SO good for you!!!

> Any advice to make my experience better in the mean time until I get an actual smoker?

This is the way

I smoke Colby and Gouda all the time. There's all these complicated gizmos and set ups on the internet. I discovered what you need is a Smoking Tube.... I just put it in my grill, for the closed container, so I'm not turning the grill on.... so it doesn't get hot cause the little smoking tube is just smoldering some pellets, and makes plenty of smoke to make a great cheese even greater. And I got a six pack of different wood pellets .... so I'm pretty darn swanky. Also, you can smoke it one day, wrap it up and cool it down in the fridge and eat it the next day. Honestly. SO freaking easy.

Could try something like this: LIZZQ Premium Pellet Smoker Tube 12 inches - 5 Hours of Billowing Smoke - for Any Grill or Smoker, Hot or Cold Smoking - Easy, Safety and Tasty Smoking - Stainless Steel 304 - Free eBook Grilling Ideas and Recipes https://www.amazon.com/dp/B06ZZRR7XD/

I think you could use pellets. Here is a pellet smoke tube used to cold smoke. I imagine you'd have to torch one end of it to light it and keep an eye on it to make sure it's continuing to burn/smoke, but it should work fine.

I joined the pellet grill sub today. I really want to get one. Been waiting for my weber to die but I may pull the trigger sooner. What model of pellet grill do you use?

You can smoke them in the grill, just get a smoke tube like this and use it to smoke the cheese in the grill, you just light one end of the pellets with a torch and once it is burning well, blow it out and it will produce all the smoke you need for cheese.

Being an electric grill, you'll probably just want to make an aluminum foil packet with wood chips and put it directly on the heating element. It might not get hot enough if you put the box directly on the grates.

Another option is to use a pellet tube. They put out a very good amount of smoke

Good choice! I upgraded from the Lexington to the Pro 850 series and before I used two smoke tubes, a 6in tube for short cooks and a 12 in tube for long cooks.

https://www.amazon.com/LIZZQ-Premium-Pellet-Smoker-Tube/dp/B06ZZRR7XD/ref=sr\_1\_1\_sspa?crid=1B04RB0BTVZ9&keywords=smoke%2Btube%2Bfor%2Bpellet%2Bsmoker&qid=1653602619&s=lawn-garden&sprefix=smoke%2B%2Clawngarden%2C199&sr=1-1-sp...

So...really nice writeup! This recipe definitely works, and I'm sure you make some nice pulled pork, but you can simplify things and make life a bit easier, with as good or better results.

-- you do not need to apply salt, pepper AND a different rub. Just mix up a rub from common ingredients and use that.

-- These are very pellet-centric directions and your grill temp guidance obviously only works for pellet cookers. I know pellet folks start at a low temp to try to maximize smoke flavor, but there's zero need for anyone else to do that. It just adds unnecessary time to the cook.Have you considered a smoke tube to add more smoke flavor at a higher temperature so that you don't need to start at a low temp?

-- you can apply rub up to 24 hours before smoking. Yes, the salt will draw out liquid. Yes, that's fine because you're going to pour it off and use that in your homemade sauce

-- An important note for people using other methods that cook faster: you do NOT need to wrap. There is more than enough connective tissue and intramuscular fat to keep your meat moist if you're not drawing out your cooks to 14-16 hours. If you want to move things along a little, a 8-9lb butt fits perfectly inside a half-sized foil pan. (It's a common hack; Myron Mixon does all his in pans). I usually wait until the stall, add a little apple juice then seal with foil.

-- a pork butt is very forgiving. You can pull off the grate pretty much anytime between 200 and 210 degrees. There's almost never a reason to probe it like a brisket.

-- you can rest the meat in a warm oven, if that's easier than a cooler. It's essentially the same thing: an insulated box.

I don’t think it matters too much. I have two of these and they work great.

LIZZQ Premium Pellet Smoker Tube 12 inches - 5 Hours of Billowing Smoke - for Any Grill or Smoker, Hot or Cold Smoking - An Easy and Safe Way to Provide Smoking - Free eBook Grilling Ideas and Recipes https://www.amazon.com/dp/B06ZZRR7XD/ref=cm_sw_r_cp_api_i_ZNX3Y94B3319K5AS5XC6

LIZZQ Premium Pellet Smoker Tube 12 inches - 5 Hours of Billowing Smoke - for Any Grill or Smoker, Hot or Cold Smoking - An Easy and Safe Way to Provide Smoking - Free eBook Grilling Ideas and Recipes https://www.amazon.com/dp/B06ZZRR7XD/ref=cm_sw_r_cp_api_glt_i_X6HV1WK184KMQXE15SSH?_encoding=UTF8&psc=1

It’s just adds supplement additional smoke to the cook. They are inexpensive and add that smoke you’re looking for. I’ve also cold smoked some salmon and cheeses that came out exceptional 🔥

Here’s a link on Amazon

LIZZQ Premium Pellet Smoker Tube 12 inches - 5 Hours of Billowing Smoke - for Any Grill or Smoker, Hot or Cold Smoking - An Easy and Safe Way to Provide Smoking - Free eBook Grilling Ideas and Recipes https://www.amazon.com/dp/B06ZZRR7XD/ref=cm_sw_r_cp_api_glt_fabc_PT43K3H7CB0JAVQBDZA2?_encoding=UTF8&psc=1

I couldn’t justify buying a green egg or pellet grill but I wanted to smoke meat. I have a Weber gas grill and after researching landed on buying this pellet smoking tube. It works great and as long as you control the temperature you can get a an outcome just about as good as an expensive smoker. It’s not a big expensive gift but one he can use.

Here’s the link. Get him this and some wood pellets.

LIZZQ Premium Pellet Smoker Tube... https://www.amazon.com/dp/B06ZZRR7XD?ref=ppx_pop_mob_ap_share

It just adds additional smoke. I bought one on Amazon for like $12 three years ago and it's still the best smoking investment I've made to date. It's also great for smoking cheese with the smoker off.

Basically, the hotter you run your smoker, the less smoke it'll produce. Having a smoking tube allows you to continue cranking out that smoke flavor even when you're running hot.

This is the one I have: https://www.amazon.com/LIZZQ-Premium-Pellet-Smoker-Tube/dp/B06ZZRR7XD/ref=sr_1_3?keywords=smoking%2Btube&qid=1637092973&qsid=146-5717646-3407545&sr=8-3&sres=B06ZZRR7XD%2CB07PHSLNJ3%2CB07JGVBKN3%2CB08JGKK2C7%2CB08HS5Y3MV%2CB07MYQNRN...

I just use one of these: Smoke tube

Fill it with pellets, light it with a torch or heat gun, and sit it on the bottom rack.

Have you tried cold smoking? I've done smoked salmon, cheese, and ice cream so far with it.

I bought something like this and use pellets inside of it. It won't cook anything, but will leave a good smoky flavor. This might be good for dip. For actual smoking meat I use my WSM, have yet to do it on the kettle.

It sucks, but yeah. You have to babysit it. Once you are happy with the bark you can stop adding chips but you will probably be near the end of the cook anyway. Electric/Propane just don't have the high smoke flavor.

Next time try a smoke tube they last longer and give off more smoke.

I tried burning wood chips in a smoke tube once. It wouldn't stay lit. I refilled it with a mix of pellets and chips, but it still didn't burn very well.

In my smoker, there's about an inch of space between the top of the heat deflector plate and the bottom of the drip pan. I could probably put some wood chunks in there, and they'd probably burn due to heat from the deflection plate. You have to remove the grill grate and the drip pan to get in there though, and it seems like more trouble than it'd be worth.

LIZZQ Premium Pellet Smoker Tube 12 inches - 5 Hours of Billowing Smoke - for Any Grill or Smoker, Hot or Cold Smoking - An Easy and Safe Way to Provide Smoking - Free eBook Grilling Ideas and Recipes https://www.amazon.com/dp/B06ZZRR7XD/ref=cm_sw_r_cp_api_glt_fabc_J6JQZ3XZBJ0T58SGKMQK

I have an upright vault style pellet smoker and the smoke setting gets too hot to cold smoke cheese. So i bought this pellet tube and then lit it with a torch then blew out the flame and placed it on the lowest rack then put my cheese on the top rack and closed the door. It worked great!

LIZZQ Premium Pellet Smoker Tube 12 inches - 5 Hours of Billowing Smoke - for Any Grill or Smoker, Hot or Cold Smoking - An Easy and Safe Way to Provide Smoking - Free eBook Grilling Ideas and Recipes https://www.amazon.com/dp/B06ZZRR7XD/ref=cm_sw_r_cp_api_glt_fabc_NRTG3XQVC41MQVDXCN7T

It's a perforated tube that you stuff with pellets and light on fire to produce more smoke.

I have the LizzQ one: https://www.amazon.com/gp/product/B06ZZRR7XD/ref=ppx_yo_dt_b_asin_title_o05_s00?ie=UTF8&psc=1

They can also be used for cold smoking things like cheese and fish where you don't want heat.

One of THESE. I saw a redneck guy on Youtube smoking grocery store cheese with it. THey're super easy to use. We just set it at the bottom of our regular grill.... but don't turn the grill on.... it's just a closed chamber for the smoking tube.... and we bought some pellets for it on Amazon too. I have a 'real' smoker' but it gets too warm for cheese.. This is smoke, no heat.

You can try adding a smoke tube. I’ve never used one but I see lots of people on here that do. It should add smoke without affecting the temp. It’s cheap on amazon as well. Hope this helps!

LIZZQ Premium Pellet Smoker Tube 12 inches - 5 Hours of Billowing Smoke - for Any Grill or Smoker, Hot or Cold Smoking - An Easy and Safe Way to Provide Smoking - Stainless Steel 304 - Free eBook Grilling Ideas and Recipes https://smile.amazon.com/dp/B06ZZRR7XD/ref=cm_sw_r_cp_api_fab_R90DFbN2WH2D0

Only because I like your user name.

Just some $20 tube off Amazon. https://www.amazon.com/LIZZQ-Premium-Pellet-Smoker-Tube/dp/B06ZZRR7XD

Produces a fuck ton of smoke. You light it with a torch let the fire go for like 30 seconds then blow it out. Then it just smokes.

Down sides is it ashes a lot and it’s messy clean up.

Can cold smoke with it as well

In my experience pellet smokers produce less smoke than stick burners but obviously have other advantages. If I want more smoke in mine I use one of these smoker tubes to supplement the smoke. SMOKER TUBE

Worse comes to worse you could always wait for it to cool down outside and get one of these to use with a bbq grill:

https://www.amazon.com/LIZZQ-Premium-Pellet-Smoker-Tube/dp/B06ZZRR7XD/ref=sr_1_3?keywords=cold+smoker&qid=1566543609&s=gateway&sr=8-3

I got this one.

Premium Pellet Smoker Tube 12" - 5 Hours of Billowing Smoke - for any Grill or Smoker, Hot or Cold Smoking - Easy, safety and tasty smoking - Free eBook Grilling Ideas and Recipes - LizzQ https://www.amazon.com/dp/B06ZZRR7XD/ref=cm_sw_r_cp_api_9DRYAb5075EVC

Well, it wasn't just the price. The SmokinCube has 87% of buyers giving it 5 stars (plus another 8% giving it 4 stars) vs the 12" A-Maze-N tube 80% giving it 5 stars (12% giving it 4 stars). They are probably both great products, but 7% more 5-star reviews PLUS a lower price seemed like a no-brainer on which to try first. While going back to get the exact figures, I also now see THIS hexagonal one which gets 91% 5-star (plus another 6% 4-star) and even cheaper than the SmokinCube. https://www.amazon.com/Premium-Pellet-Smoker-Tube-Stainless/dp/B06ZZRR7XD/ I probably would have bought THAT one, if I had seen it two days ago.

Spicy jam/jelly. Spicy ice cream (not very hot, just a slight warmth to follow the sweet). Spicy powder-spiked sugar or salt to rim the glass for fancy drinks. Flavored simple syrups. Flavored vinegars. http://www.gotmead.com/forum/showthread.php/23562-Jamaican-Gravy-(XXX-Hot-Sauce) I didn’t have scotch bonnets, but I made a quart sized mason jar of this with a cup of Piri Piri peppers and about 6 ghosts and it was pretty awesome. You can also cut them in half and cold smoke them. https://www.amazon.com/LIZZQ-Premium-Pellet-Smoker-Tube/dp/B06ZZRR7XD/ref=sr_1_1_sspa?keywords=Pellet+smoker+tube&qid=1559170747&s=gateway&sr=8-1-spons&psc=1 Check this link, and check out some YouTube videos too. Once cold smoked, you can use them as is, or further roast them to make em soft and blend them into some cream cheese as the base for a spicy dip, or jalapeño poppers. You can blanch them to lower the heat a little bit, and then use them. You can ferment them to bring out more flavor, add flavors, and lessen the heat. This will change your hot sauce game too. You can make spicy tomato sauce, spicy gazpacho, spicy bbq sauce, or just grind em up, make tea with them, and spray em on your plants as deer repellant.

It is. I switched to cookinpellets all hickory and it made a huge difference. If you want to ramp it up even more, you can get one of these.

Any of the brands you can find on Amazon are going to be fine. Mine is this one

LIZZQ Premium Pellet Smoker Tube... https://www.amazon.com/dp/B06ZZRR7XD?ref=ppx_pop_mob_ap_share

I have this one. It's GREAT. Perfect to add smoke to grilled steaks/fish/etc. https://www.amazon.com/dp/B06ZZRR7XD/ref=cm_sw_r_cp_apa_fabc_DX94FbW3VYB2N?_encoding=UTF8&psc=1

Honestly, I just snagged a 12" tube from amazon and tossed it in the propane smoker on the bottom rack away from the drippings. I got about 4 hours of extra smoke from [this one]: https://www.amazon.com/gp/product/B06ZZRR7XD/ref=ppx_yo_dt_b_asin_title_o04_s00?ie=UTF8&psc=1

I use a pellet tube on the grate, fill it with pellets and use a torch to get them going. Blow out the fire so that they are smoldering:

https://www.amazon.com/dp/B06ZZRR7XD/ref=cm_sw_r_cp_api_i_iZYmFb519RG88

There are a bunch of different ones, but this is the one I got. Probably all work about the same.

https://www.amazon.com/dp/B06ZZRR7XD?psc=1&ref=ppx\_yo2ov\_dt\_b\_product\_details

any of them are fine, this is the 5-hour one I use: https://www.amazon.com/gp/product/B06ZZRR7XD/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

and the 2.5hour: https://www.amazon.com/gp/product/B083JZ2RPX/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

If you can, get a smoke tube which you can pop in any kind of BBQ - it'll add just a touch of that flavour you'd get if you cooked it over coals. I use this - https://www.amazon.com/LIZZQ-Premium-Pellet-Smoker-Tube/dp/B06ZZRR7XD

My method (I am in NZ so we work on C, not F) for the perfect med-rare picanha on a Weber, Traeger, gas or oven is

Cook time: 2 hours. We used Weber briquettes with a couple of chunks of plum wood for smoke (this time will vary depending on your internal temp, so be mindful not to go by time specifically)
Cook temp: 230°F (110°C) - make sure you let the temperature settle before putting your meat in
Internal temp: Rare to medium-rare, 135°F (58°C)
Rest time: 20 - 30 minutes wrapped loosely in foil
Seared: About one minute each side over roaring hot coals to colour. Put the meat on the fat side down first but be careful (you will want some long metal tongs for this step) this will create a fat fire! You're not trying to cook it any further, just give it a beautifully charred crust!

I never had any luck with those boxes. It's either nothing smokes or it all goes up in flames.

I use this now with wood pellets inside.

https://www.amazon.com/dp/B06ZZRR7XD/ref=cm\_sw\_em\_r\_mt\_dp\_B9E2G2AXH82ABADSXV60

 

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LIZZQ Premium Pellet Smoker Tube... https://www.amazon.com/dp/B06ZZRR7XD?ref=ppx_pop_mob_ap_share

Get one of these smoker tubes. Read the top review for pro tips from a pit master.

Something like this?

https://smile.amazon.com/LIZZQ-Premium-Pellet-Smoker-Tube/dp/B06ZZRR7XD/

Get this smoke tube off Amazon for $14 https://www.amazon.com/LIZZQ-Premium-Pellet-Smoker-Tube/dp/B06ZZRR7XD

Is an extra step but I’ll do it when I’m doing a brisket or something long like that. Otherwise maybe return it or call their customer service. I have a camp chef so I can’t speak to z grills. Good luck.

https://www.amazon.com/dp/B06ZZRR7XD/ref=cm_sw_em_r_mt_dp_0V2BTP9EZ7Y9ANDDKAVS

https://www.amazon.com/dp/B06ZZRR7XD/ref=cm\_sw\_em\_r\_mt\_dp\_0V2BTP9EZ7Y9ANDDKAVS

I got mine from Amazon: https://www.amazon.com/dp/B06ZZRR7XD/ref=cm_sw_em_r_mt_dp_8V1C7CY2GF1PARXRK3TX

The other style looks like a maze, Amaze-N(I think) is the name of the company that makes them. I went with the tube since its long and narrow it takes up less space in my smoker versus the square shape of the maze. As far as i've heard, both styles work the same

I just did a brisket a few days ago and had the same problem with the lack of that delicious, smokey taste. I picked up this and I will try another brisket this weekend.

https://www.amazon.com/gp/product/B06ZZRR7XD/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1

One approach is a smoke tube: https://www.amazon.com/dp/B06ZZRR7XD/

lol, it's exactly what it sounds like. A tube that makes smoke.

Not an endorsement of the product, but an example

Just use a smoke tube.

https://www.amazon.com/LIZZQ-Premium-Pellet-Smoker-Tube/dp/B06ZZRR7XD/ref=mp_s_a_1_15?dchild=1&keywords=smoker+tray&qid=1597588494&sr=8-15

https://www.youtube.com/watch?v=pdpBb78DvL0 And the one I have is https://www.amazon.com/LIZZQ-Premium-Pellet-Smoker-Tube/dp/B06ZZRR7XD?ref_=ws_cp_74a9a944eefe38d205f7_pcr_2_i But in all honesty. It's such a simple design that I don't think any of them make a difference. and if you're thinking of getting the extendable one I'll tell you that I just waited for my tube to get to about empty then I just refilled it so shrug

Buying this smoke tube off amazon has honestly made my smoking life so much better

I haven't used mine yet but got this one.

https://www.amazon.com/LIZZQ-Premium-Pellet-Smoker-Tube/dp/B06ZZRR7XD/ref=sr_1_1_sspa?keywords=smoke+tube&qid=1558460446&s=gateway&sr=8-1-spons&psc=1

Looks very similar to this https://www.amazon.com/LIZZQ-Premium-Pellet-Smoker-Tube/dp/B06ZZRR7XD/ref=sr_1_4?keywords=AMAZEN+smoke+tube&qid=1548017087&sr=8-4