Pellet Smoker Tube

5 years ago

Thanks for 2ManyDiversions, for her review of a pellet smoker tube and to Dcarch for suggesting a pellet smoker tube. Not something I had heard of until Dcarch mentioned it.

I ordered the same one that 2ManyDiversions ordered, the Lizzq Premium Pellet Smoker Tube 12" from Amazon.

I went to three stores yesterday trying to find smaller bags of pellets. I was hoping to buy a variety of woods. Unfortunately, I could only find large bags so I went with the Green Mountain Grills Premium Texas blend. So now I have a 28 pound bag of pellets that I suspect will last me all summer, if not longer.

I wanted to try a rack of ribs and couldn't wait. So this morning I rubbed one rack of baby back ribs with fresh garlic, salt, pepper and a cajun rub. Filled the tube, lite it with my new blow torch, bought for this purpose and let it burn for 10 minutes before blowing out the flame.

I have a six burner grill so I put the smoker on the right hand side of the grill. Place the ribs to the left of the tube, and turned on the next two burners on low. The temperature held steady at 300°F.

The ribs were tender in just under 3 hours. And had the wonderful smoked flavour I was hoping for.

No pictures. Moe and I just shared the rack as is. No sauces, no nothing. Just the ribs. Didn't even take time to take a photo. They were so good.

There was still more than an hour of smoke time left in the tube so I decided to let the grill cool, and then try cold smoking a piece of cheddar.

I cut a piece off of a brick of marbled cheddar and placed it on the top rack of the grill.

The pellet tube was under and just to the left of the cheese. In order to direct the smoke to the cheese, I draped a piece of foil loosely over the cheese and down so that the smoke was somewhat trapped.

Here is what it looked like after about 50 minutes. As you can see from the unsmoked piece, the cheese really took on some smoke.

I turned the cheese every 10 to 15 minutes. Just wanted to make sure it wasn't melting and sticking to the rack.

Matthew loves smoked cheese so this is going to make him very happy.

Featured Answer

sleevendog (5a NY 6aNYC NL CA)

5 years ago

I smoked some cheddar and mozzarella last weekend. I keep an ice ring mold frozen so I can smoke all summer no mater the outside temp. A small metal rack works better than my wooden one, (metal on metal keeps the cheese cool)

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Comments (17)

2ManyDiversions
5 years ago
Wow, just wow on that smoked cheese Ann! I’ve watched a few youtubes and read articles on smoking cheese with the tube, but never saw such a lovely darkly smoked cheese! Clever to trap the smoke and the cheese with foil – I was only going to block the grill holes. I’m borrowing that idea! Thank you for posting the before and afters! DH and I are going through a serious smoked cheddar phase right now – I always prepare a plate of cheeses, whole wheat crackers, and fruits for snacking before dinner (better than DH’s past habit of chips) and sure wish I had some of your smoked cheese!

So happy your ribs turned out well – but you’ve done it now, I picked up 2 racks to smoke myself! After your review, and ci_lantro’s, I can’t help myself. Hopefully this weekend we can get the rain to stop.

Sleevendog, yet another very clever idea! I wish I had room in the freezer to freeze a large pan of ice, but soon as I do, that’s happening, because I don’t want to wait until fall to smoke cheese. Thank you for sharing that tip!
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dcarch7 d c f l a s h 7 @ y a h o o . c o m
5 years ago
Soon you will be making smoked salmon, pastrami, smoked salt, smoked mozzarella for pizzas, bacon, ----------------.

dcarch
2ManyDiversions
5 years ago
What?! Smoked salt ???!!!! (doing my dance of joy) dcarch, you are such a dear! I've already ordered some curing salt for Canadian bacon and pastrami, and now you tell me about smoked salt??!! My cup runneth over with smoked happiness : )
dcarch7 d c f l a s h 7 @ y a h o o . c o m
5 years ago
You can get your favorite smoking wood chunks, cut them into tiny pieces and mix into the pellets to give you your special taste.

dcarch
2ManyDiversions
5 years ago
I'd not thought of that, and I do have some nice wood chips I could cut up! Hmmm.... sawzall, circular saw... naw, ax, right? I don't have any old knives unpacked I can spare. Or perhaps some heavy wire cutters? I'll try those first : )

I tried smashing my toasted garam masala spices in a baggie with a hammer, but they went everywhere. My spice blender is packed away too : (
bragu_DSM 5
5 years ago
mmm …. smoked asparagus …smoked white peaches ... and the cheeses … I had to order me one. I got a 12-inch round one. Should have done the 6-inch too. I know it's gonna be a hit … now if I can figure out how to marry it with the sous vide … mebbe sous vide first, and then smoke it ….
2ManyDiversions
5 years ago
bragu, you've got me thinking about that - incorporating smoking and sous vide. I've seen others cold smoke steaks 45 min to 2 hours prior to grilling them, so what about cold smoking, then sous vide, then finish off in the grill?

FoundTHIS as a 'somewhat' (??) guide for safe cold smoking in the summer.
ci_lantro
5 years ago
I have an older Weber Genesis gas grill that I'm using the smoker tube in. I've only done the ribs and a chicken so far. (Tied up in a remodel project so just about zero cooking happening here at the present.)

When I smoked the chicken, I brined it overnight first, cold smoked for 2-3 hours (probably not a good idea...). Used a really big stainless steel bowl over the chicken to contain the smoke. Made a bit of a mess with the bowl but it cleaned up nicely & without too much effort. After the fact, thought that an old metal dishpan would also work; could just dedicate it to the task and not sweat a perfect clean-up.

I positioned the smoker tube under the grates and on top of the 'flavor bars'. Again, after the fact, I realized that the Weber has a pull out 'funnel' under the fire box that directs the fat drippings into a tray...perfect place for the smoker tube without having to deal with greasy grates. Also gets the heat from the tube farther away from the food which is what you want with cold smoking.
dcarch7 d c f l a s h 7 @ y a h o o . c o m
5 years ago
Regarding smoking and sous vide:

Once you have gotten away from the traditional definition of sous vide as "under vacuum/pressure" and redefine sous vide as precision temperature cooking, then smoking sous vide is perfect for many food preparations.

I have modified a working refrigerator into a smoker with a PID digital temperature controller. It allows me to cold smoke all season long including on a hot summer day.

dcarch
sleevendog (5a NY 6aNYC NL CA)
5 years ago
Use ice. Frozen water bottles, bag of ice in a foil pan, etc. Keeps the temp down. I use the ring mold and now place a metal rack right on top...I just found it at a yard sale and It works great being a solid block and smoke rises right up through the open center.

We have been smoking and cold smoking for 25 years. Experimented at first but now just cold smoke salmon and cheese. And occasionally halved plums.

Can definitely fall into the over-smoked rut. We've toned it down the past few years but we do love smoked tomatillo salsa, frozen in packets for all winter treats.

I sous vide first, in portions, then freeze. I have brisket and pork chops all ready to go for weekend grilling/light smoking. Already cooked perfectly rare, then thaw overnight, ready for finishing on the grill. The mountain farm does not have a formal kitchen so I prep at home....

Our hee-haw rig using an old wood fired side box. (old pic). I can hot and cold smoke at the same time. Using ice your cheese will hold its shape and not spread out.
2ManyDiversions
5 years ago
Very creative dcarch. No room to do that here, but for safe cold smoking that's a great set-up. I'm still not past the 'smoked salt' comment you made... very interested in trying that soon!

Sleevendog, it's my understanding cold smoking non-cured meats is a no-no unless the temps can be kept at 40 F or below. Cheeses are another animal altogether, along with other foods which won't go bad in higher temps, so I think when I next have time I'll try the ice method for cheeses. It's getting hotter here, so I may not get to it. I've read the pellet tubes can increase temps in a grill up to 10 degrees, so I'll keep that in mind. My understanding is that 80 F is fine for cheeses...

I can see how enthusiasm would cause one to smoke every single thing! I'm sure at some point I'll go through that, but it'll wane and I'll stick to the foods that taste good smoked to us : )
2ManyDiversions
5 years ago
ci_lantro: "Again, after the fact, I realized that the Weber has a pull out 'funnel' under the fire box that directs the fat drippings into a tray...perfect place for the smoker tube without having to deal with greasy grates. Also gets the heat from the tube farther away from the food which is what you want with cold smoking."

Thanks for the heads up! Good idea.
dcarch7 d c f l a s h 7 @ y a h o o . c o m
5 years ago
sleevendog, very nice and practical setup for cold smoking.

2MD, I try not to use nitrate salt for cold smoking, so I have to keep temperature reliably low, the working refrigerator with PID control allows the same sous vide accurate (within one degree) control.

Also, my system is designed to work indoors. So it may be snowing 24 inches outside, I will be smoking in the house just the same.

dcarch
sleevendog (5a NY 6aNYC NL CA)
5 years ago
One of our first hacks was a small fridge like that. We duck taped the 'squashed' hose end around the entry area. Outside! Too much smoke for indoors. And the inside of the fridge was the color of toasted bread after a few times. Yours is so clean dcarch !

This is a great tutorial and the most like my method of curing and cold smoking salmon. NOT salty. Salting fish for 24-48 hours is the first step and draws out moisture. Only after 3 days does the salt start the curing and penetrates the flesh. Called a pickle, and then, after 4-5 days are you curing like 'salt fish'. That product needs to be soaked for a couple days. Rinsing and refreshing the water twice a day.

This is firming the salmon and rinsing before salt penetration, the a light cold smoking.

link, curing salmon
sleevendog (5a NY 6aNYC NL CA)
5 years ago
2MD, Maldon makes a nice smoked salt but no need since you can make your own!

Especially at that price.

We make our own salt every year...about 5 lbs. (when I posted a few yrs ago I only got a "why? who the heck makes salt!?)

Because we can, and growing up in a family of scientists and curious nature lovers, why not?

We use it but also give it as gifts. A friend was inspired and made salt while holiday visiting Iceland last winter. They rented a house with 3 families and made a video gathering and making salt. For a few 10-12 year olds the education is priceless.

Watching the crystals form as it simmers down....
2ManyDiversions
5 years ago
Ok, that impresses me no end! I got so curious I youtube'd making salt! Fascinating. And if you can make your own, I'd not ask why, but rather why not?! How neat : )

I intend to pick up a bit of sea salt tomorrow, and when time, smoke it. I'm excited to see how it tastes.