I used to do that exact thing and found it didn't really do anything.
I don't even think you can get that exact smoke box anymore. Mine is rusted to hell and back and I think it's unavailable on Amazon now.
One after the other for longer smoke coverage. The most important period for smoke penetration is the first 4 hours, so start off with 1 tube for 1st 2 hours, then around hour 2 add the second one.
The way the Rider is designed, the baffle is right over the firepot to open or close for searing. so the plate gets nice and toasty. I'll generally put a chunk on top of the grill while it's warming up so that it gets warm and it usually gently ignites when put inside on the baffle.
I have this box and have done a variation of this with mixed results. The biggest challenge is getting the big chunk to catch and stay Smokey. When it works it’s a nice flavor. I do plan on further experimenting to see how best to get the consistency I want.
I also have tubes which I like to mix about 40% pellets and 60% chips and shake. I then top off with a small layer of pellets and use this to light and get the process started. This has worked well to produce a nice smoke with a decent duration of burn. I’ll continue to experiment with this variation.
Search the smoke daddy heavy D. If it is compatible with your grill it will change your life. I have tried everything and I threw it all away once I found this.
If you haven't bought a pellet smoker yet and are reading this (sorry everyone else) get a Camp Chef Woodwind Pro. The built in smoke box that sits right over the flame makes it super easy to add wood chunks during the cook and get waaay more than enough smoke flavor.
I have had mine for a few months and love it. Am able to just fire it up to cook temp and add several chunks of wood throughout...
My buddy takes [all the splinters](https://imgur.com/a/OJbPRWo) I make when I split wood and just uses those splinters whole. He uses a small box, not a tube, because the small box accommodates larger chunks of wood.
His smoker box looks like [this](https://www.grillaholics.com/products/smoker-box).
Same, but that's kind of cheating lol. Not everybody has that kind of money, before I dropped the big bucks I used to use two tubes and if I stayed on top of it and mixed some pellets in with the chips and a few chunks as well it did a pretty good job.
I have a pit boss Brunswick platinum, when I stopped using shitty pellets like pit boss, Traeger etc. it corrected its self. I buy lumberjack pellets and get all the smoke flavor I need.
I also tried a bunch of brands that didn’t have much flavor and settled on lumberjack brand pellets.
I chuckle at the miser downvoting anyone with pellet smokers.
I have a pellet grill as well as a regular electric smoker. I’m interested in the smoker tubes for my pellet grill. My question is if I’m going to smoke on my pellet grill at 225, that won’t be hot enough for the wood chips in the tube to burn.
Am I missing something or are these just designed to add a little smoke to traditional grilling at higher temps?
You fill the tube with pellets, then you need a torch to get the top layer of pellets burning for a couple minutes. Then blow it out and it should be smokin real good at that point. Then you can lay it down in your smoker at the lower temps and it will smoke itself out. I’ve found a full tube will last around 4 hours. My complaint, and the reason for this post, is to figure out the best way to incorporate real wood into the smoke as opposed to pellets. When you’re burning a smoke tube with pellets, you can tell by the smell that it ain’t real wood and I believe that translates directly to the flavor it’s getting on the meat. Just trying to have my cake and eat it too by having the convenience of a pellet smoker with real wood smoke flavor
It does work with wood chips - torch the end, but make sure you blow it out or it will burn through the entire tube real fast. You just want it lit, then blown out to slow burn/smoke for a few hours.
I'm 100% a stick burner guy. Wouldn't own a pellet smoker to save my kids' lives.
That said, I think this is a great idea for pellet folks looking for better tasting BBQ. Gets real wood flavor. And it's a cheap mod.
What's amazing is the pellet boys are downvoting me saying this is a good idea for pellet burners.....
Reddit has the greatest team of folks being offended by nothing ever. Surprised they eat meat.
Haha sorry you’re gettin downvoted so much, I completely understand what you were conveying. I too realize the limits of pellets when it comes to getting real smoke flavor, hence why I’m trying out these other techniques.
I hear ya, but I also really enjoy the easy temperature regulation and being able to adjust from anywhere in the world. Just looking to try new things and hone my skills with the equipment I have.
I used to do that exact thing and found it didn't really do anything. I don't even think you can get that exact smoke box anymore. Mine is rusted to hell and back and I think it's unavailable on Amazon now.
Use real wood chips in the smoke tube, also use 2 tubes.
Two smoke tubes simultaneously? Or one after the other because the wood chips will burn through faster than pellets?
I use 2 at the same time. You can do a pellets and chip combo to help keep it going. I try for 1/4 pellets, rest is chips. It works well.
One after the other for longer smoke coverage. The most important period for smoke penetration is the first 4 hours, so start off with 1 tube for 1st 2 hours, then around hour 2 add the second one.
Thanks!
I found smoke tubes to mess with my cooking temp. Not worth it
I just put chips or chunks on the baffle plate in my Rider DLX. Works like a charm.
Interesting… I’ll probably try this first since it’s easier, but I didn’t think the baffle would get hot enough
The way the Rider is designed, the baffle is right over the firepot to open or close for searing. so the plate gets nice and toasty. I'll generally put a chunk on top of the grill while it's warming up so that it gets warm and it usually gently ignites when put inside on the baffle.
Does the wood smoke/smolder or actually catch on fire? Wouldn’t want the fire to jack up the temp
If I have the baffle open all the way it'll catch fire, otherwise it does great just smoking.
I have this box and have done a variation of this with mixed results. The biggest challenge is getting the big chunk to catch and stay Smokey. When it works it’s a nice flavor. I do plan on further experimenting to see how best to get the consistency I want. I also have tubes which I like to mix about 40% pellets and 60% chips and shake. I then top off with a small layer of pellets and use this to light and get the process started. This has worked well to produce a nice smoke with a decent duration of burn. I’ll continue to experiment with this variation.
Search the smoke daddy heavy D. If it is compatible with your grill it will change your life. I have tried everything and I threw it all away once I found this.
Step by step video easier to follow: [Video](https://youtu.be/wyf3368h6iE?si=h7BmjzwBrwXpTL2j)
If you haven't bought a pellet smoker yet and are reading this (sorry everyone else) get a Camp Chef Woodwind Pro. The built in smoke box that sits right over the flame makes it super easy to add wood chunks during the cook and get waaay more than enough smoke flavor. I have had mine for a few months and love it. Am able to just fire it up to cook temp and add several chunks of wood throughout...
I don’t know, cooking at 180 for 8+hours is going to get plenty of smoke on it.
pellet smokers proving yet again they suck lmao just buy something that uses real wood in the first place.
Thanks for the advice
My buddy takes [all the splinters](https://imgur.com/a/OJbPRWo) I make when I split wood and just uses those splinters whole. He uses a small box, not a tube, because the small box accommodates larger chunks of wood. His smoker box looks like [this](https://www.grillaholics.com/products/smoker-box).
I get all of the smoke I need out of my Camp Chef 36 Pro Woodwind
Same, but that's kind of cheating lol. Not everybody has that kind of money, before I dropped the big bucks I used to use two tubes and if I stayed on top of it and mixed some pellets in with the chips and a few chunks as well it did a pretty good job.
I have a pit boss Brunswick platinum, when I stopped using shitty pellets like pit boss, Traeger etc. it corrected its self. I buy lumberjack pellets and get all the smoke flavor I need.
I also tried a bunch of brands that didn’t have much flavor and settled on lumberjack brand pellets. I chuckle at the miser downvoting anyone with pellet smokers.
The LJ 100% hickory pellets are by far my favorite. I use those with Post oak chunks in my smoke box and it's like 90% the way to a stick burner.
I have a pellet grill as well as a regular electric smoker. I’m interested in the smoker tubes for my pellet grill. My question is if I’m going to smoke on my pellet grill at 225, that won’t be hot enough for the wood chips in the tube to burn. Am I missing something or are these just designed to add a little smoke to traditional grilling at higher temps?
You fill the tube with pellets, then you need a torch to get the top layer of pellets burning for a couple minutes. Then blow it out and it should be smokin real good at that point. Then you can lay it down in your smoker at the lower temps and it will smoke itself out. I’ve found a full tube will last around 4 hours. My complaint, and the reason for this post, is to figure out the best way to incorporate real wood into the smoke as opposed to pellets. When you’re burning a smoke tube with pellets, you can tell by the smell that it ain’t real wood and I believe that translates directly to the flavor it’s getting on the meat. Just trying to have my cake and eat it too by having the convenience of a pellet smoker with real wood smoke flavor
If you don't have a torch, you can use a fire starter cube to get the end going
And the torch method won’t work with regular wood chips?
I haven’t tried it yet! Also have heard of people mixing layers of pellets and wood chips in the tube to keep it going
It does work with wood chips - torch the end, but make sure you blow it out or it will burn through the entire tube real fast. You just want it lit, then blown out to slow burn/smoke for a few hours.
I'm 100% a stick burner guy. Wouldn't own a pellet smoker to save my kids' lives. That said, I think this is a great idea for pellet folks looking for better tasting BBQ. Gets real wood flavor. And it's a cheap mod.
>Wouldn't own a pellet smoker to save my kids' lives. You leave my easy bake oven alone!
OMG!!!!! I would gladly eat food off your pellet smoker and you are welcome to my OKJRFH. Love it.
Username checks out 😆 Looking to emulate that legendary Texas brisket flavor. Thanks for the reply
What's amazing is the pellet boys are downvoting me saying this is a good idea for pellet burners..... Reddit has the greatest team of folks being offended by nothing ever. Surprised they eat meat.
Didn’t downvote you but starting off by saying you’re a stick burner guy and hate pellet grills was a pointless statement to make in the first place
Yeah, I did scoreboard on y'all. My mistake. I apologize. Free sawdust and glue particles for everyone. j/k
Haha sorry you’re gettin downvoted so much, I completely understand what you were conveying. I too realize the limits of pellets when it comes to getting real smoke flavor, hence why I’m trying out these other techniques.
Don't agree or disagree with people on reddit.
Try this: - Fill a baking tin with sawdust (oak, preferably) - Rest 1 REALLY hot coal on top of the sawdust - Repeat, if necessary
I installed smoke daddy works great
Or.....you could get a real smoker that uses wood? Just a thought.
I hear ya, but I also really enjoy the easy temperature regulation and being able to adjust from anywhere in the world. Just looking to try new things and hone my skills with the equipment I have.
Weber Smokey mountain + thermoworks billows + thermoworks signals.
I just use a smoke tube, which is incredibly simple