New Toy's from BP

[RickB]

Got a shipment today from BP including the 18" Tube Smoker. Had to give it a try. Think I'm going to love this for a few applications.

Mak is off

This think put's out some serious smoke.

 

[TentHunter]

The new tube smokers are great!

I used my new 12" pellet-tube-smoker last week for cold-smoking some homemade kielbasa (yes the sausage was cured). After almost 3 hours of cold smoke I fired up the pellet grill to smoke-mode (hot-smoke) to finish the sausage off.

The combo of the tube smoker and the pellet grill made it easy to turn out smoked sausage that was truly every bit as good and smoky as any smoked sausage I have made the old-school way.

 

[ACW3]

Rick,
Be careful or the neighbors will be calling the fire department with that amount of smoke coming out of your MAK.

Art

 

[Chili Head]

Awesome! I'm glad everyone is liking it. Mine gets here Tuesday. Cliff do you think your sausage technique will work on snack sticks or will the MAK dry em out?

 

[dconder1]

You sold me on the tube. I just ordered the 18" from BP. Along with a rub pack and more pellets. Can't wait to give the tube a try on my Traeger Tex and get a little more smoke out of it.

 

[Smokinman88]

The new tube smokers are great!

I used my new 12" pellet-tube-smoker last week for cold-smoking some homemade kielbasa (yes the sausage was cured). After almost 3 hours of cold smoke I fired up the pellet grill to smoke-mode (hot-smoke) to finish the sausage off.

The combo of the tube smoker and the pellet grill made it easy to turn out smoked sausage that was truly every bit as good and smoky as any smoked sausage I have made the old-school way.

I get mine today from Big Poppa's and I can't wait to try it out this weekend.

 

[sparky]

i love my 5 x 8. great product to enhance my smoking experience.

 

[RickB]

i love my 5 x 8. great product to enhance my smoking experience.

Im thinking when it cools down put the tube on the main grate and the cheese in the warming area. Unplug the auger and ignitor and let the fan blow the smoke over. Well at least thats the plan.

 

[Chili Head]

Just set the tube to one side and put some ice in a pan on the other side and have your cheese on a rack over the ice. Seems like a lot of work to unplug the auger and igniter.

 

[RickB]

Just set the tube to one side and put some ice in a pan on the other side and have your cheese on a rack over the ice. Seems like a lot of work to unplug the auger and igniter.

6 screws 2 plugs. Done in 2 min. No big deal. And it should generate almost no heat to the cheese. Put mag covers over main vents and it should blow most of the smoke into the warm box.

 

[383inTheD]

Okay, I couldn't resist. I just purchased the 12" and can't wait to see how it does with my venison jerky. Hopefully I'll have it in time for smoking next weekend.

 

[TentHunter]

Awesome! I'm glad everyone is liking it. Mine gets here Tuesday. Cliff do you think your sausage technique will work on snack sticks or will the MAK dry em out?

Yes, the MAK will do fine with snack sticks. We did a load of both pepperoni & summer snack sticks back in December.

Just be sure to do them on the Smoke Setting so you don't apply too much heat and dry them out.

 

[NorCalQ]

Use my Tubes all the time and love what they do for the flavor of my meat. I'd love to hear how the fan works. There's a good possibility that the air movement will promote a good hot burn in the Tube and good smoke. That said, I understand that smoke settles best on cold, wet meat surfaces. I would think the less the smoke movement, the more settles on the meat...just a thought.

 

[HogSmoker]

I gots to get me one of them!