Today we tested out smoke tube versus no smoke tube and did a blind taste test with some juicy ribs. Check out the results in this video!
——————————————
Mad Scientist BBQ:
Hoodies, T-shirts, Etc:
Instagram •
Twitter •
Facebook •
WISIO •
——————————————
The BBQ HQ
Website:
YouTube:
Instagram:
——————————————
WAGYU Beef Tallow •
PORK LARD •
——————————————
MY FAVORITE THERMOMETER – Thermoworks affiliate links:
Thermapen ONE:
Thermapen IR:
Thermapen Mk4:
Smoke X:
Infrared thermometer:
——————————————
Find Amazon Products from my videos:
——————————————
Some of my BBQ Essentials affiliate links:
FABRIC GLOVE LINERS:
Butcher Paper Cutter:
Black Gloves:
Glove Liner:
Boning Knife:
Shun Boning Knife:
Head Lamp:
Slicing Knife:
Spray Bottle:
Aluminum Foil:
——————————————
WISIO: Get my personalized advice:
Email [email protected] to get info about a consultation with Jeremy
Order your leather apron here:
Videography, editing, and thumbnail by Chris Lee (VELO Films) www.velofilms.la
Motion Graphics/Animation provided by Kaitlyn Kirk Design
Some of these links are affiliate links. If you use them, I’ll receive a commission and it will help me make more content like this for my channel.
source
36 Comments
Leave a Reply
You must be logged in to post a comment.
Smokedaddy cold smoke generator for the win.
Don’t use just pellets in a smoke tube, use wet wood chips and only use pellets at the top and middle of the tube. Trust me your BBQ will taste just like a stick burner. I use a strong wood for the pellet hopper and a lighter wood for the tube. It will round out the flavor.
I use 12inch tube in my tandoor for smoke
Interesting. However, I am looking for a test with ELECTRIC smokers, either as a replacement or addition to chips.
Smoke tubes are fine for cold smoking cheese, but otherwise they are limited in use.
Guys the real estate is if you have a smoker you should be able to adjust your smoke preferences and if you don’t have a smoker a smoke tub is ideal either way you get smoke flavor.
The real question is why does smoker smoke better on the top hill then the bottom?
Have you ever tried putting some pork lard on the ribs before wrapping like tallow on a brisket?
So what's the difference in taste between this and your praised Camp Chef Smoke box? You get a lot of extra smoke on that as well and you preferred it…
That grated upper/lower shelf you guys have in the GMG, something readily available? DIY? I need it!
When I cook brisket or pork butt, I run 2 smoke tubes at the same time. I want a heavy smoke flavor. Give me all the "dirty smoke". I don't like the term "dirty smoke". IMO, you only get dirty smoke from wet wood.
Jesus Loves You
This is total improper use of smoke tube lol. Soak wood chips in water for a couple hours and then place them in the tube. You don’t even need to light the tube.
I converted my old Weber kettle to a smoker. I haven’t used it yet but I bought a tube for it. I’m wondering your thoughts are on my conversion. I’m really glad you did this video. Can’t wait to try it! Great job fellas!
Please consider replicating this experiment with brisket!!! Thanks Dr. Q
I would not use a smoke tube for ribs. I will use it for Turkey, Pork Butts and Briskets. I used a half a 12 inch tube for a Turkey over Christmas. Perfect smoke flavor.
Gonna have to get the tube. Still looking for the smoke that my Bradley puts out. Where do I get a set of those racks? Love them
I use the tube. I discovered years ago that you need to take the pellets first and put them in a wire colander and shake ALL the loose particles out leaving ONLY pellets prior to putting them in the tube and lighting it. The burn comes out much cleaner and doesn't "coat" the meat. I run about 1 hour for every 1 inch of thickness. Perfect smoke at a fraction of the cost.
I've been a chef/line cook for 12 years and I just picked up a pellet grill. Love it but I just can't get what I want the way I used to running the offset at the restaurant. Your videos have given me the knowledge the execute great BBQ without the greatest equipment. I also appreciate your heart for charity and care for people in general. Thanks Jeremy.
I agree with Freight Train. A large cut of meat needs more smoke, however I feel that removing the tube after a couple of hours is perfect. Let the smoker do it's own thing after that.
I'm relatively new to pellet smokers having cut my teeth on offset stick burners and the trusty Weber Smoky Mountain. I purchased a ZGrill 1000D a few months ago and have cooked and experimented with it extensively. The smoke it puts out normally is fine for the most part so the smoke tube just adds a little "accent" to the process.
I think if you can smell smoke during the cook, it'll be fine.
Great videos by the way.
Did you two consider only using the smoke tube for 1 hour instead of 2 ? Thanks and I love your channel.
I am considering getting a smoke tube to enhance my Traeger where I really want to add some more smoke flavor. How long was the tube in with the ribs? What if you cut that time in half? Would it add SOME more flavor without overpowering? Just a thought.
I got my smoke tube for my pecans. (12 trees). Short smoke time, colder the pecans the better.
Brine or pepper during the smoking. Seasoning in the cooking prep only. Smaller products benefit from a tube.
Trump Lost
What about with pork butt or brisket?
Great video! Thanks for all your efforts. I just bought an A-maZe-n 12" smoker tube, can't wait to try it out on my Traeger that does not have a super smoker mode, but it will now! 😄 I really enjoy smoke flavor, so we'll soon see and taste how this works. I'll be making venison jerky on the Traeger this weekend. 😋 I gotta have more cowbell! I mean smoke!
If I used a tube I would load the hopper with a hickory pellet and the tube fill it with a more mellow wood like cherry, peach, maple to help prevent the bitterness
I add more smoke by cooking at a lower temp for a period of time before raising it to render fat or crisp skin. Smoke tubes are ok, but definitely not a clean flavor. If you want offset flavor, you have to buy an offset.
Boys, learn to smoke. Hickory + sweet rub + slow, heavy smoke = smoky rib dreams. You over-cooked the 'smoke tube' one and called it 'bitter'.
Seriously–quit with apple/cherry/oak and try hickory low and slow.
Nice vid.
I’ve used tubes with varying results too but I’ll admit, the best results I’ve had when I cook big thick meats, like beercan chicken, Dino ribs, turkeys, etc, then placing the smoke tube under the heat shield/drip pan, in one corner, so the smoke isn’t as “direct” but still circulating the whole chamber.
Obviously don’t place it right next to the burnpot, don’t crank the grill up high and you’ll be fine, while not making the meat bitter.
And I smoked like that for a long long time..
I love my smoke tube, but will only use em occasionally, depending what my end goal is..
I use a 12" (6 hrs) and a 6" (3 hrs) pellet tube. I LOVE THEM. The Q I make is competition grade and I get LOTS great comments on my butts 😉 . There is a trick to the pellet use… I microwave the pellets for 60 secs to remove ambient moisture in them before I load the tube. I put 1 pellet tube in my Masterbuilt electric smoker (bottom-left) and forget about it while it runs all night. Weber grill… use a foil cradle! AWESOME results.
10:53 from here on, is the funniest bit of barbecue content I've ever seen. Lol this should become the new way to blind taste test.
You don't need a pellet grill. Any grill works well with a smoke tube especially in the colder months cold smoking
Using the dirty smoke revelation, I wonder if the smoke tube was used only during the initial portion of the cook, if it would change anything?
Spend $800 on a pellet grill and use smoke tubes as well, nope I'm good! Wasting money
There is no such thing as too much smoke. Unless its produced by burning bark.
There is no way your going to get the dark bark on a brisket with a pellet grill without lots of smoke!