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Fill the tube once before you start cooking, and it keeps producing steady smoke all the way through — no babysitting, no topping up halfway, no interruptions. You stay at the table with your guests while the smoke does exactly what it's supposed to do.
Round tubes have a habit of rolling to the worst possible spot the moment you turn your back. The hexagonal design sits flat and stays exactly where you put it — on the grate, against the wall, wherever works best for your setup.
Getting it going takes less than a minute with a torch or lighter. After that, it doesn't race through the pellets — it burns low and slow, pushing smoke steadily into the food the entire time. That's how the flavor gets past the surface and actually into the meat.
There's no rule that says you have to stick to one type of wood. Layer hickory with apple for something sweet and bold, or blend cherry with mesquite for a deeper, earthier hit. The tube holds whatever combination you want to try, and that's where the fun starts.
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Grab a butane torch or even a regular lighter and hold the flame at the open end of the tube where the pellets are. Let it catch and burn for about 1–2 minutes until you see a solid flame going. Then blow it out gently, and it'll drop into a slow smolder — that's exactly what you want. No torch? A grill lighter works too, just give it a little extra time.
This usually comes down to two things: the pellets are slightly damp, or you didn't let them burn long enough before blowing out the flame. Make sure your pellets have been stored in a dry place, and when you light them, wait until the flame is strong and consistent — at least a full minute — before blowing it out. If your grill has very little airflow, crack the lid slightly to let oxygen in and keep the smolder going.
Yes, that's actually the most common way to use it for hot smoking. Just place the tube anywhere inside the grill while your food is cooking — lean it against the wall, lay it flat on the grate to the side of the food, or put it underneath the grate if there's space. The position doesn't need to be perfect, the smoke will fill the grill either way.
It works really well for cold smoking, and cheese is one of the easiest things to start with. The key is keeping the temperature inside your grill below 32°C (90°F) so the cheese doesn't melt. Light the tube, place it inside your closed grill without turning any burners on, and let it run. On a warm day, put a tray of ice next to the cheese to keep things cool. Give it 1–2 hours and the flavor difference is noticeable.
Let it cool down completely first — don't rush this. Once it's cool, tap out any leftover ash and use the included tube brush to scrub the inside. For a deeper clean, soak it in warm soapy water for 20 minutes and scrub again. The 304 stainless steel doesn't rust, so water isn't a problem. Just make sure it's fully dry before storing it to keep things tidy.
A 12-inch tube holds roughly a handful of pellets — about 100–120g depending on the pellet size. That's enough for a full 5-hour session. If you're only doing a shorter cook, just fill it halfway and it'll burn down proportionally. No need to always fill it to the top.
Once it's lit and smoldering properly, it doesn't need attention. It's not an open flame — it's a slow burn that works on its own. That said, common sense applies: don't leave a lit grill completely alone for hours at a stretch, especially around kids or pets. But you don't need to hover over it or check every few minutes like you would with charcoal.
