Pellet/chip combinations that work perfectly with a smoke tube

[FLo_575]

Hello everyone from France,


I’ve already spent a lot of time reading here about smoke tubes, but I’d like to go a little further on this issue.

I just signed up and I have a crazy passion for this universe. After an investigation of several weeks, the acquisition of all the material, many books, I would like to start directly with this subject.

I would like to know your specific habits please (brand, pellet/chip ratio) regarding pellet and chip associations that have been proven with the use of a smoke tube.

I plan to start with the Lumber Jack pellets I was lucky enough to find in France.

I would really like this topic to be dedicated to this subject if some agree to share their experience, I think it is a topic that deserves a topic

What do you think are the combinations that work? Are the quantities to be respected? Are the brands that agree?

Do you have any tips to ensure correct smoke and avoid disappointment when using a mixture of chips and pellets with a smoke tube?

What should you avoid? Feel free to be precise in your answers and share your little secrets

 

[Shedd]

I’m in the US southeastern region where we rely heavily on hickory and oak wood and chips and chunks. I use a handful of pellets (any brands or types) to help get the wood chips burning. In my smoke tube I put wood chips 1/4 volume, then a wood chunk approximately 1/2” diameter and a couple inches long surrounded by pellets, then more wood chips leaving about one inch room at top of the tube for pellets. I light the pellets from the opening at the top (leaving tube standing on a solid fire resistant surface) lighting until the pellets are burning/flaming. I let them burn/ flame for about 5 minutes then blow out the flame and carefully/gently lay the tube on its side inside the grill on the grate but not too close to the meat you’re cooking. I actually use an extension type smoke tube that I adjust the volume accordingly to what meat/size I’m cooking. I also elevate the meat’s I cook so the smoke can flow completely around it. I wish you the best of luck!

 

[dw3679]

I've visited your wonderful country before, but I wasn't shopping for BBQ supplies, so I'm not sure what's available there. From your question I’m assuming that wood chips are available. I’ll put a handful of wood chips into the smoke tube, then add maybe half a handful of pellets or less to fill in the empty spots. Then I knock the bottom of the smoke tube on a hard surface several times so that the mix packs in. Then I repeat this process until the tube in nearly full. I then use a small handheld torch to light the mix until there is a well-established flame. I keep the flame lit for about five minutes, blow it out, and start smoking.

As far as type of pellets and wood chips, use what you like or can find. To me part of the fun is experimenting. I primarily use hickory pellets/chips and apple pellets/chips. I also use a pellet blend of hickory/cherry/oak that I like.

Te souhaite bonne chance. Bon appétit !

 

[FLo_575]

Thank you for this first feedback.

Does the pellet/chip mixture cause dirty smoke?

Have you ever had a bad taste result and dirty smoke with a smoke tube? And why ?

Sorry, I'm using google translate

 

[patstock11]

This is what im curious about. I have a smoke tube and I've been messing with it prior to actually using it. Whenever i put the smoke tube horizontally i get dirty smoke, when i put it upright i get nice thin blue smoke. Obviously im playing around with it cold, would it burn better and cleaner, horizontally, on a warm grill? I have just been hesitant to try and use this thing and ruin a nice big expensive piece of meat.

 

[Slimpicker]

I ALWAYS use bourbon barrel chips, fruit chips, and fruit pellets... the aroma is out of this world!!!

 

[Clint62]

I just fill the tubes with whatever pellets are already in the hopper. Some folks mix chips in, but I just use pellets. Make sure you leave it lit for a solid 10m before blowing it out. Just set tube on its side wherever you have room on the grate.

 

[Florida Jim]

For heartier, heavier meats (brisket, pork butts, etc.) I use a combination of Traeger Signature pellets and Kingsford hardwood chips. I make a parfait...pellets, chips, pellets, chips, and finish with pellets. I light the pellets with a butane torch. As said above, be sure that the pellets are well lit before leaving them alone on the smoker to be sure that they're burning. I use the tube horizontally, and it seems to put out good clean smoke. If it's a long smoke, you'll have to reload the smoke tube and repeat the process. Good luck.

 

[RayClem]

Thank you for this first feedback.

Does the pellet/chip mixture cause dirty smoke?

Have you ever had a bad taste result and dirty smoke with a smoke tube? And why ?

Sorry, I'm using google translate

The first time I ever tried a smoke tube, I tried mixing Charcoal pellets with mesquite pellets. The smoke was nasty. I was cooking a beef roast. The only way we could eat it was to cut the beef up into chunks and make beef stew. So I know that particular pellet combination is bad. Using other types of pellets and wood chips combined should provide better results.

If you intend to use a smoke tube, I would suggest that you not coat the protein with butter or oil before smoking. It is my understanding that fats tend to absorb bitter flavor compounds from the smoke. If you need to add fats, do that after the smoke dies down. Mustard is a great binder to use at the start of the cook to get seasonings to stick to the meat. Even with strong mustards, you do not notice the mustard flavor in the final result.

 

[BobbyQ]

Whatever pellets that are on hand plus mesquite chips for beef or cherry chips for pork. I alternate layers of pellets and chips with the top layer being pellets a la @Florida Jim. Pack them tight and light with a propane torch, let burn for 10 minutes as recommended above. Lasts about 4-5 hours. I don't reload the tube as the meat doesn't absorb smoke much beyond 4 hours anyway.

 

[Parrothead1809]

Whatever pellets that are on hand plus mesquite chips for beef or cherry chips for pork. I alternate layers of pellets and chips with the top layer being pellets a la @Florida Jim. Pack them tight and light with a propane torch, let burn for 10 minutes as recommended above. Lasts about 4-5 hours. I don't reload the tube as the meat doesn't absorb smoke much beyond 4 hours anyway.

I think I'm going to try this for my next brisket; I like the Lumberjack comp blend (Maple, Hickory, Cherry) pellets. I think I'll kick it up a notch with some Mesquite or Hickory in the smoke tube.

Thanks,
-PH

 

[BobbyQ]

I’m doing St. Louis ribs this weekend. Pit Boss Bourbon pellets and cherry chips. Bear Mountain are my go to brand but gotta use what’s available

 

[good eats]

I pit abet an inch of pellets (hickory) then begin to add hickory chunks that have been sized to allow pellets to cover al least one side of the chunk, then add more pellets and repeat the process until the tube iw filled. Smoke is clean and plentiful;.