Realcook 13" Cold Smoke Generator, Smoking on Any BBQ Grill/Smoker 24 Hrs | Stainless Steel Cold Smoker Tray Generator, Perfect for Smoked Salmon/Cheese Smoldering with Sawdust, Hot Smoking

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.

Why did you pick this product vs others?:I tried it out and using a tealight to start seems to work better then other methods. It really did burn for just a little over 6 hrs. I like the long burn time with minimum material. The tubes use a lot of pellets and only burn about 2-3hrs. For large pieces of meat you have to refill smoker tubes several times.

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!

I tried this for the first time by cold smoking some cheeses (gruyere, cheddar, gouda). My target smoke time was about 2 hours. The dilemma was "How much sawdust should I use?" I did a couple of measurements with a string laying the in center of the channel as it wound from the start to the center. It measured 88". OK, so if it's supposed to burn for 12-18 hours, at least I can calculate how full to fill it. I went with about 10", which actually burned for about 3.5 hours. This was with the sawdust tapped down but not compressed. I ended up smoking 1/2 the cheese for 2 hours and rest for 3 hours since I had the burning time. The cheese needs to cure for a couple of weeks so we'll see. The device did burn steadily after using a propane torch for igniting it. I bought the 13" diameter one to eventually do salmon for 12-18 hours it will take.

Absolutely incredible! Using N&L wood chips (sawdust) this smoker stayed lit for 29 hours. I placed the generator on the bottom tray of my Masterbuilt smoker, then opened the top vent and pulled the bottom feed tube for circulation. I highly recommend this product.

I bought the large coil because I always smoke my salmon at night and my small coil usually only produces smoke for 3-4 hours.I started smoking with 3 salmon and in the instructions I also read about mixing herbs into the wood dust. I thought it was a good idea and I did it.The following morning I checked the smoker and found 3 salmon still steaming and dripping. The smoker was boiling hot and the plastic seal had melted in some places.A fire has raged here. At this point I had the suspicion that the wood dust had ignited because of the herbs and then, of course, due to the heat generated, the fat from 3 salmon had also acted as fuel.Goodbye $100 - so I bought 3 more salmon and tried again the following night and this time without herbs. I also positioned the spiral in such a way that no salmon fat can drip into the embers - even if something like that can't actually happen with cold smoking.The next morning brought disappointment. Oven hot, all the salmon overcooked and I was another $100 poorer.Now it was clear that the spiral was not burning as it should, but the embers jumped over and burned up completely. This creates a lot of heat from the unplanned melting fat, which then drips into the embers.My electric smoker generates up to 275 degrees and the insulation is probably designed for 375. If the plastic melts, then there must have been extreme temperatures that could have caused a fire!I'm going to ditch this thing and keep using my little version.I can only advise against this version. A dangerous chain reaction occurs here due to the uneven burning!

did not really work in a baby webber - large one much better, i could not keep it lit following instructions, the fine chips did not work out at all...I took regular large chips and piled them on the ring and lit them and blew out the flames, lots of smoke was produced, lasted 45 minutes perhaps....still better than throwing it away

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.

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.