My Grilla only goes down to 170, so I just slide the front door open about a third of the way and that gets it right around 160, but yeah, that Cuisinart should rock this recipe

I just got a new smoker last week myself. It's a Grilla Silverbac and did my first cook on Saturday. Stuck to a standard pork butt as I figured those are pretty tough to screw up and I'm not used to the new machine and it's temps/fluctuations. Came out awesome and pumped to smoke more! I got brisket, ribs and meatloaf planned for the next few cooks but hoping to try some less tradtional stuff as well. Those poppers looked $$$ and the fish as well.

Recommendation for a smoke tube? Just ran my first cook on my new pellet grill and while it was good, never a bad thing to have a little more smoke.

Any work fine I started with a cheap round one I bought at walmart. I rolled around a bit. I left it out and walked off one night.

I picked up this Kona on Amazon and am happy with it. It's octagonal so won't roll off. I don't know if it is the best but it works for my needs. Recteq you can adjust the amount of smoke though. its 12 inches because bigger and better. Honestly, a 6-inch tube would suffice and save on pellets as 2 hours most meats are done taking smoke. I chose the 12inch to add wood chips that burn much faster.

https://www.amazon.com/Kona-Best-Gri.../dp/B07RPBRDSJ

Nice! I have some cheddar and pepper jack that I did with apple aging now. Did the same thing in terms of time, but just let the tube do its thing without the fan running. In fact, I’m not even sure if mine has a fan only mode. It’s been aging a couple of weeks, but I’m going to leave it alone a little longer.

There are a bunch on Amazon that work. I got a 12” version that’s good for around four hours of smoke. If you don’t have a propane torch, I recommend getting one to light it.

THis is what I have, but Amazon has options for two which might be even better...

https://www.amazon.com/Pellet-Smoker...1zcF9hdGY&th=1

That said, try mixing 2:1 pellets to chips in the tube to get even better smoke. It won't last 5 hours, probably 3, but that's about as long as meat is going to take smoke. Just keep it away from the smoker's temp probe to make sure it doesn't adjust the smoker's ability to hold the temp you set it to.

Edit...

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They're all roughly the same. Most all of them nowadays are hexagon shaped to keep them from rolling around.

I use mine pretty sparingly -- it can REALLY oversmoke something if you're not careful. And since it brings so little heat to the table, it isn't as though it helps you build a bark.

The folks that use it on a Traeger or some other pellet grill -- that makes sense to me. I'd pretty much always advise against using them, however, if you're using any sort of actual smoker.

If you're getting your heat from your smoking wood, the smoke tubes are overkill, IMO. But if you're trying to smoke cheese or something or using a grill with a more benign fuel source (pellets, charcoal, etc...) then sure - use the tube.

1) Haven't had too.
2) Lump charcoal. (specifically Big Green Egg brand)
3) Preload with lump and a few chunks of wood.
4) Not sure. I haven't used it for anything but smoking.
5) So far, mostly 230 to 250, 13 hours. It tends to hold heat in a physics defying manner.

Awesome. I want one...

That’s pretty nice to get the Kamado with a built in bellows. Good price point too. My Weber Genesis is my next to replace. It’s been well used over the last 14 years, and while it still looks good on the outside, the guts need a full rebuild. I’ve been debating on another Genesis, or possibly shifting gears to a kamado for something different.

I know a Weber kettle would do everything I need for less, but I’ve been intrigued by the kamados for a while. The Weber version got my interest when it came out since it would be easier to move around.

Great price, puts out great smoked meat, with VERY little work.

I've have a nice Butt, two slabs of Baby Backs and two slabs of Spare Ribs in the freezer that needs smoked. Badly! I just don't have enough peeps to eat it all. I mean if I'm an going to burn the wood I might as well just cook it all!

Bragger!

Smash burgers and brats on the flattop with cheesy tots. It's what the family wanted. Put Dad to work and my reward is cold food. The griddle tender is always assholes and elbows because everything happens so fast. Then you clean and redress the top. By the time you're done and can catch your breath, it's cold.

I'd have made a piss-poor fry cook.