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Your cart is empty.Product Description
Specification
- Opening Size:0.1378"
- Opening Area:77%
- Thickness:0.0393"
- Surface: Mill Finish
- Lenght: 12"
304 Stainless Steel Pellet Smoker Tube
304 Stainless Material - Our pellet smoker tube is a good option for you since it is food-safe and able to stand the heat (Up to 800 degrees Celsius), lasts a long time, is very stiff, very sturdy, not rusty, and fire resistant.
- Compatible with any grill (gas, electric, charcoal).
- Suitable for smoking various foods (pork, ribs, hot dogs, sausages, chicken, lamb, fish, bacon, etc.).
- It can be used with wood pellets (cherry, hickory, Mexican walnut, applewood, hickory, etc.).
- Produces up to 5 hours of smoke, suitable for hot and cold smoking.
- The hexagonal design effectively diffuses smoke to ensure the best smoking results.
Smoked chicken wings
Smoked beef
Smoked Rain
Smoked Meat
Cold smoking and hot smoking
The pellet smoker tube with perforated steel allows full passage of the smoke. It can be used for both cold smoking and hot smoking.
12" Soker Tube
The tube with a larger capacity billowing smoke with lightweight, portable, and easy to maintain.
Widely applicable
The smoker tube can be used with a variety of wood pellets to add various smoking flavors. Be suitable for ANY GRILL AND SMOKER.
Matt Rezac
Reviewed in the United States on March 7, 2025
Exactly as advertised very well made product. Thankyou!
mrbillsales
Reviewed in the United States on March 4, 2025
Good quality works as expected.
hbendle
Reviewed in the United States on March 21, 2025
this item is well worth the money, it was a cinch to use and we smoked cooper cheese using this smoke tube with hickory pellets, the cheese was a big hit with friends and family. Can't wait to try it in baked mac and cheese! highly recommend, well worth it!!!!
M. Hudson
Reviewed in the United States on February 1, 2025
I was interested in trying one of these since I smoke pork butts often in my pit boss. I think my smoker does a pretty good job of getting the smoke flavor into the meat over a 10-12 hour cook but I felt like a little more smoke would be nice. My first attempt of using this was on a spiraled ham that slow cooked on my pit boss pellet smoker for a few hours and WOW what a difference it made. The smoke flavor was noticeable and made the ham taste amazing. Since then, I’ve been using this for other long smokes and it’s so noticeable the difference it’s made in the cooks that I’ve had.So easy to use. Just pour in some pellets of your choice, put a torch lighter on the top until it catches fire, let it sit for a couple minutes burning, and then blow it out. Once you’ve done that, place it on its side in the grill and it will keep smoking for around 5 hours. I haven’t had any issues with the smoke stopping once I’ve gotten it going. Also, the amount of smoke that keeps going is fantastic. So much smoke that it’s able to penetrate over time to really give the meat that nice smoky flavor. And after your cook is done, just dump the ash out and rinse it off with water. So easy to clean and store for the next cook. Also, this was super cheap for what it provides. I hate that I waited so long to get one of these because it’s been an absolute game changer.
mattiedread
Reviewed in the United States on January 27, 2025
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TheEngineer
Reviewed in the United States on December 28, 2024
I have a Green Egg grill and I’ve used various charcoals containing oak, mesquite, etc. over the years. While those do work well, using a Smoker Tube provides another way to get those flavors using wood pellets. A key benefit of going the wood-pellet route is that you can have many different types of wood pellets on hand without needing a huge amount of storage space – That means I can adjust the wood type whenever I want to best suit the things I’m cooking. This well-made 304 stainless steel smoker tube from Maishi is perfectly suited for this type of pellet smoking. It has a 2 inch wide hexagonal cross section and an overall length of 12 inches – giving it a capacity of about 2 cups of wood pellets when full. I tested this smoke tube by cooking Salmon on the Green Egg (= true “Trial by Fire”). First, I got a good bed of hot coals established. I then loaded ~1 cup of apple wood pellets into the tube – roughly 50% full - and placed the tube directly on top of the hot coals. I oriented the tube vertically, leaning the top slightly against the interior wall of the Egg for stability. The heat from the hot coals ignited the pellets in a minute or two and began producing smoke. I then placed the cooking grate back inside the Egg and set the seasoned salmon (skin down) directly on top of the grate. The skin will char during cooking, but generally keeps the fish from sticking to the grate. By adjusting air flow through the top vent, I held a cooking temperature of between 350F and 375F, which allows me to cook the fish in about 40 minutes. At the halfway point (~20 mins), I used tongs and the metal spatula to rotate the grate 180-degrees, repositioning the fish to even-out any variations in the density of the hot coals below the grate. Other than that, however, I left the lid closed on the Egg to hold in the smoke. At the end of cooking, I removed the fish and closed-up the top and bottom vents on the Egg to limit oxygen and quickly extinguish the fire / smoke. I left the smoking tube inside the Egg while everything cooled down. Because I bottled-up the Egg this way, about a quarter cup of loose, unburned pellets remained in the tube. As you can see from the photo, while direct contact with the coals did cause the smoker tube to discolor/brown, the stainless steel tube was otherwise unaffected and is ready for its next use. All in all, using this Maishi smoker tube is a very easy way to add true smoke flavor to my cooking.
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