Realcook 8" Cold Smoke Generator, Hot or Cold Smoking on Any BBQ Grill and Smoker, Perfect for Smoked Salmon, Cheese, Pork and More, Smoke Time up to 4-7 Hours

Why did you pick this product vs others?:I tried it out and using a tealight to start seems to work better then other methods. It really did burn for just a little over 6 hrs. I like the long burn time with minimum material. The tubes use a lot of pellets and only burn about 2-3hrs. For large pieces of meat you have to refill smoker tubes several times.

The smoke tube for grilling is an absolute game-changer. It's a must-have accessory for any BBQ enthusiast. This simple yet ingenious device infuses your grilled dishes with mouthwatering smoky flavor, elevating them to restaurant-quality status. With its durable stainless steel construction and sleek design, this smoke tube is built to last and looks great on any grill. It's incredibly easy to use—just fill it with your favorite wood chips or pellets, light it up, and let it work its magic. The smoke tube produces a consistent, long-lasting smoke that permeates your food, giving it that authentic BBQ taste. Whether you're smoking meats, fish, vegetables, or even cheese, this smoke tube delivers exceptional results every time. Say goodbye to bland, uninspired grilling and hello to flavor-packed perfection. Five stars without a doubt!

I tried this for the first time by cold smoking some cheeses (gruyere, cheddar, gouda). My target smoke time was about 2 hours. The dilemma was "How much sawdust should I use?" I did a couple of measurements with a string laying the in center of the channel as it wound from the start to the center. It measured 88". OK, so if it's supposed to burn for 12-18 hours, at least I can calculate how full to fill it. I went with about 10", which actually burned for about 3.5 hours. This was with the sawdust tapped down but not compressed. I ended up smoking 1/2 the cheese for 2 hours and rest for 3 hours since I had the burning time. The cheese needs to cure for a couple of weeks so we'll see. The device did burn steadily after using a propane torch for igniting it. I bought the 13" diameter one to eventually do salmon for 12-18 hours it will take.

This was the first time we've tried cold smoking. We used this inside of our electric smoker...obviously, not turning on the smoker itself.At first, we set this on the bottom of the smoker on the usual drip pan. However, we went through 3 candles and it still wouldn't stay lit. After a little trial-and-error, we discovered that it needed a little more airflow underneath and moved it to stand on the woodchip burning area, which worked well.We purchased wood shavings, here on Amazon, and those worked wonderfully as well.Once lit and with airflow, this worked great. It is a very slow process and took about 2-3 days for the sausages to get done, but they look, smell and taste great!We'll definitely be using it for future sausage making.

Great thing, but you need to learn, practice how to use it. Major difficulty - smoke dies out.One mistake that I learned.Not enough oxygen. I’m using a classic Weber round grill. I was putting it on the grate, where charcoal would be, with vents fully open. Wrong. Need to remove it and put it at the very bottom, right on top of the intake vents.

I set it up with Apple Saw dust and it would not burn. I switched to pellets and it would not burn. I believe the screen mesh is too dense and cannot get enough air through it. After many hours of trying, I ended up dumping the pork belly because i could not risk botulism. That was a waste of money and over a week of curing and prep. Really not impressed. I did it all again only this time I had the A-maz-N 12 tube on standby with hickory pellets. Ended up needing it because again, neither sawdust or pellets would burn. I fired up the 12" smoke tube (same pellets) and got a great smoke on 10 pounds of bacon. I had to refill it and go a second round to get a full ten hours. I will try another maze type with sawdust again, but it will have a more open mesh and different brand name.

I was skeptical of the small size at first, but this worked very well for cold smoking salmon in my kettle grill. Make sure that you use wood chips (not pellets), a tea candle below for sustained heat, and be patient when you first start the fire. It was 20 deg. Fahrenheit with high winds both times I used this, but once you get the smoke going, it works. First semi circle of the largest ring lasts about 3 hours, so no need to fill this up entirely if you are not doing a long smoke. Starting the fire takes some patience, I had to hold the lighter on the chips for a few minutes and the tea candle is a good fail-safe. Keep the top vent of grill just cracked to observe smoke - do not open while smoking (especially if it’s cold and windy). I also like that this is not smoke-overload like the pellet tubes - it’s gentler.

This smoker woks for a long period. Found that it worked better when I preheated the whole filled unit in a 212 degree oven for 15 or 20 minutes before lighting it. Also got more smoke by lighting it in 2 places . It raises the temperate of the smoker abou 2 degrees, so it’s really good fo fish. The smoke flavors I get are good but more delicate than I wanted.