Mad Scientist BBQ smoke tube experiment

[MikeInFla]

Yes, I have the 6 inch as well that came with the hooks. It is for hanging in a vertical smoker. Normally I just put them on the rack below the meat instead of hanging. But they might burn better if vertical I don't know, I have never tried using the hook.

 

[randog311]

Found this pretty interesting

I've used a Smoke Tube a few times now, a combination I like is to use Charcoal Pellets in the Hopper and Red Wine Hickory Pellets in a Smoke Tube, if the Smoke Tube is placed Vertically or leaning at an Angle = less Smoke is produced, also you don't need for the Smoke Tube to be producing Smoke for the entire cook, about 2-5 inches of Pellets in the Tube is all I need depending on the desired additional Smoke. Attached Photos of a Medium Rare Chuck Roast I Smoked recently. Randy AKA: randog311

 

[Steve In Pa]

Got my smoke tubes yesterday, so I just have to try one today. We got just one babyback rack on sale the other day, so that's the main subject. Plus I'll put some cream cheese in there at the same time.
Anyway, I'm just going to use the 6 inch tube to take it easy on the smoke to see how it tastes. I'll be using my pellets from Sam's club because that's all I have. But I can see where I might want to try some other flavors in the tube down the road.

 

[ANT0407]

Got my smoke tubes yesterday, so I just have to try one today. We got just one babyback rack on sale the other day, so that's the main subject. Plus I'll put some cream cheese in there at the same time.
Anyway, I'm just going to use the 6 inch tube to take it easy on the smoke to see how it tastes. I'll be using my pellets from Sam's club because that's all I have. But I can see where I might want to try some other flavors in the tube down the road.

Let us know how it works out for you.

 

[Cowboy1955]

Got my smoke tubes yesterday, so I just have to try one today. We got just one babyback rack on sale the other day, so that's the main subject. Plus I'll put some cream cheese in there at the same time.
Anyway, I'm just going to use the 6 inch tube to take it easy on the smoke to see how it tastes. I'll be using my pellets from Sam's club because that's all I have. But I can see where I might want to try some other flavors in the tube down the road.

You’ll enjoy it. I started layering pellets and wood chips for more smoke and flavor

 

[Steve In Pa]

Let us know how it works out for you.

One hour in and the smoke is rolling.

 

[Steve In Pa]

Tube smoked for about 2.25 hours. Pulled it out with gloves and set aside to cool. Half hour later grabbed it to dump ash. Memo to self, tube remains hot long after the smoke quits. Use gloves.

 

[Steve In Pa]

First, a thank you to everyone who shared their information about using smoke tubes. That helped me a lot to make some decisions and get a fairly decent smoke on a rack of ribs and some cream cheese.
Definitely more of a smoky flavor, not overwhelming. Next time for ribs I think I may double the tubes and see what happens for the first three hours.

 

[Cowboy1955]

First, a thank you to everyone who shared their information about using smoke tubes. That helped me a lot to make some decisions and get a fairly decent smoke on a rack of ribs and some cream cheese.
Definitely more of a smoky flavor, not overwhelming. Next time for ribs I think I may double the tubes and see what happens for the first three hours.
View attachment 2414
View attachment 2415

Nice bark and smoke ring!!!

 

[GAnewbie]

Memo to self, tube remains hot long after the smoke quits. Use gloves.

Yep, I did that one too.

 

[Barefootdog]

Last fall purchased a Brunswick vertical smoker.
Smoker has been flawless but does not impart strong smoke flavor.

Purchased a smoke tube on Amazon. It came yesterday.
Tested it last night. 12" gave 5 hours+- of smoke.

Will use it today or tomorrow for ribs.

Will also be getting Knotty Woods Plum pellets delivered today.

The problem of bitterness is probably faulty technique.
Meat can absorb smoke to 140(?) degrees.
After that additional smoke remains on the surface of the meat.
That can create bitterness.

Restricting air flow can cause a damp smoke chamber resulting in bitterness.

I'll probably experiment with the smoke tube accordingly..
Really looking forward to trying the Knotty Wood Plum pellets.

I'm getting hungry.....

Anyone have feedback on the Knotty Wood pellets?