Realcook 13" Cold Smoke Generator, Smoking on Any BBQ Grill/Smoker 24 Hrs

I bought this smoke generator with the sausagemaker sawdust, it would not work or stay lit, this sawdust was too coarse. I just bought pellets and let those soak and dried them at 175 for like 6 hrs. That did magic! I lit up the generator and it’s smoking away. Also I used a blow torch to light it

Absolutely incredible! Using N&L wood chips (sawdust) this smoker stayed lit for 29 hours. I placed the generator on the bottom tray of my Masterbuilt smoker, then opened the top vent and pulled the bottom feed tube for circulation. I highly recommend this product.

I read a lot of horror stories about this leading up to my first use. I purchased cherry wood dust here on Amazon, filled the smoke generator to just at the rim, tapped it on my counter to level it, which left a bit of an exposed rim around the coil. Then carefully swept my pinched fingers all around the coil to remove any loose flecks of dust to prevent burn over. Happy to report it all stayed in its lane! My biggest issue was trying to keep it lit. It all went well for about 9 hours (about 2/3 of the way around the first loop), then it started raining out. Even though my grill lives under a covered awning, I believe the humid, saturated air became too damp for the smoker to stay lit. Tried relighting it several times and it kept going out. Once the rain stopped, I ended up placing it inside my oven at about 210°F to dry the wood dust, then took it back out to continue the job. It struggled again for couple more hours until I gave up. I think it would have done better in a drier climate.

The tube style works way better, i tried pellets, saw dust, combo, it jumps over the sides, which is no big deal, hard to keep the burn going, get a tube and its effortless

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.

Took about 32-33 hrs to complete the entire spiral. Amount of smoke is alright - dry cured tenderloin went out incredible juicy - I have never tasted so much meat juice before, but read published reviews first: I used N&L Beech sawdust - my first three attempts with Camerons Apple somewhat larger chips failed after 1.5, 3 and 2 hrs. You do need a really fine chips, like sawdust. Second, I put N&L sawdust evenly leveled to ~ 3/4" layer into the oven set to 220F for 30 min. After that it's a piece of cake. I left the bottom vent of the Kamado Joe smoker open to ~ 1.5" and the top vent's small exhausts fully open. I think that the latter one regulates how much smoke stays inside, so I'll try to have them opened somewhat less next time. Wasted about 5% of the sawdust that didn't caught smoke. I "think" the oven trick may work with apple chips as well and will try it next weekend.

This is exactly what I needed to do a longer smoke time.

ordered some high dollar hicory sawdust for this. Actually read instructions. Baked sawdust in oven (wife was out at the time) 212 for 15 minutes. loaded and put in my pellet grill. could not get it to start and keep going using butane torch. Finally started smoking. did not last long and did not smoke much. carfully packed it to prevent fire jumping from row to row. did it anyway. Recommend that if you are serious about smoking and love your pellet smoker you should suck it up and pay 400 for the "New Zealand" solution. Sorry Not recommended.

Acheté pour fumer le saumon, fonctionne bien, donne un excellent fumage selon la sciure utilisée, peut durer jusqu'à 24 heures