Buckeye smoker
Well-known member
- Messages
- 1,382
- Grill(s) owned
- Bull
Yes, 145°ish or about 3-1/2 hrs
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Are those legal in bbq competition?I just purchased this smoke tube off of fleabay and for the life of me can't figure out how to install it on my grill?
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I am not sure how much they improve the smoky taste, and most probably never reach a stick burner smoke level; however, at 225-235F I see more smoke coming out the back of my Stampede.
These fan driven pellet grills with vents in the back seem to keep less smoke on the meat than the ones with a chimney.....just a personal opinion with no empirical data.
Since I cannot seem to find anyone who can tell me what the air currents are inside a closed RT-590, I have tried a couple of locations ( far left and far right...OK no political jokes please). Resting a brisket cooked with smoke tube on the extreme right and will have a look at the results a bit later today.
Bottom line they look to be made if not the same place all are very similar 304 Stainless standard and oval or octagon seems to be the only configuration change. Make sure the tube is stainless and then buy the least expensive. No need to drive a Lamborghini to the grocery store.
I don't rememberAre those legal in bbq competition?
Not trueSo far what I am getting is that it really doesn't make a big difference unless your smoking cheese
Actually, you get it burning good (for a few mins) then the flame will either die, or blow it out and it will smolder for a good four to five hourshow high have people gone with a smoke tube on the rack? at some point its got to flame up vs smolder right?
i tried the mix of pellets and chips today. guys thats a game changer my smoke flavor was perfect for me. not over powering but much more prominent than before.
yup i put as much chips as would fit and filled in the gaps with pellets. worked so good that i will be sure to keep chips on handDid you put the mix in the smoke tube?