Realcook 8" Cold Smoke Generator, Smoking on Any BBQ Grill/Smoker 7-8 Hrs | Stainless Steel Cold Smoker Tray Generator, Perfect for Smoked Salmon/Cheese Smoldering with Sawdust, Hot Smoking Pellets

Small box to put wood chips in, To enhance the flavor of grilled meats. Works inside on grill grates. Flavor depends on what wood chips you use. Works okay.

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.

I used it with compressed wood pellets and it produced dense aromatic smoke for about 2 hours. Now I need a better smoking chamber that allows me to control the heat.

I had been thinking about cold smoking some salmon when I saw this item and thought it was a great idea. I ordered one immediately and it arrived quickly. After curing my salmon I was looking forward to smoking it all day and having some great salmon to eat tonight. Alas that did not happen. I filled the smoker early this morning and got it started. I put on the salmon and checked about a half hour later. The smoke was out. And so it went the rest of the day. I would light it and soon it would go out. I gave up. Then this evening I had an idea that the problem wasn't with the smoker but with the wood. I got some dry oak sawdust from my wood shop and loaded up the smoker and lit it up. That was at 5:30 this evening. Now at 10:30 it is still smoking. I am assuming that the sawdust I ordered wasn't dry enough, although it seemed quite dry. The other thing is that the oak sawdust I used was much finer than what I ordered. I don't know if that is the difference, but I am going to find out. So, if you have problems with it going out it is probably due to the sawdust. Tomorrow I am going to dry the hickory sawdust I bought and see if it will smolder as well as the oak from my shop. (Next day.) The very fine dust smoldered, producing a nice plume of smoke for well over 6 hours until it was all consumed. I tried several times to get the hickory sawdust to smolder but without success. I took several batches of the sawdust and dried it to extreme but no smoldering. The best answer is to use a real fine wood dust, like a flour consistency. I don't know where you can buy that but I will be using some from my wood shop.

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!

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.

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.

Worth the money

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

Thin walls allow the burn to cross from the outer ring to the neighbouring one. If I fill it up it ends up burning across the width of the article, several channels at the same time. I control it by only filling up a channel until it approaches the contiguous one and then topping up after it has been burning for a while. It means I can’t set it up and forget about it as I did with my previous Pro-Q smoke generator.