- Messages
- 899
- Grill(s) owned
- RT-1250
I have actually found that taking solid chunks of hickory or other flavor woods, knocking them down with a hatchet to chunks bigger than the bagged "chips" (like 1/2" thick chunks) and filling the tube with pellets along the way gives me a very predictable and long added smoke.Do you get the same amount of time out of your smoke tube adding some chips in the mix?
You do need to blast the hell out of the tube with a propane torch for reliable and consistent ignition. I do find the heat gun method discussed very interesting, but I already have a Bernzomatic Fat Boy. I heat that tube up to an almost orange red and let it burn for 10+ minutes while I'm prepping the rest of my cook.