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Several folks have mentioned using an Amazen Tube Smoker in their FEC's as a way to increase the smoke flavor. Some have noted they have had fires during the use of such. Any recommendations on where to place the Tube Smoker - on bottom of smoker, or on a shelf (top, middle, lower), or where? I'd like to learn for experiences of others. Thanks!
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I put mine 90 degrees to the one shown in the picture, parallel to the grease drain thing...

I'm still doing the two stage, and seems like more smoke flavor using the tube, especially with ribs and chicken...

I'm toying with a way to burn the tube at the top of the smoker rather than the bottom... seems like there would be less smoke loss via the flue on the way up... But I don't want ash dropping on my food...
I don't two stage smoke. I get 5 hours of smoke when I light one end of the 18 inch tube. It adds smoke flavor but not too much. I use blended pellets (hickory/oak or cherry/oak) in the tube as 100% hickory/cherry are more likely to go out. Do I need it all of the time? No. But how often do you get to use a blow torch? Wink

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