8" Cold Smoke Generator, Smoking on Any BBQ Grill/Smoker 7-8 Hrs

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.

Difficult to make it work properly with pellets

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

The smoker was easy to start and lasted about 4 hours on pellets. Wish I saw it earlier

On multiple attempts I've been unable to keep the ash lit. I used a 5 hour tea light as well as a blowtorch and was unable to keep the ash burning. If there's a "secret" to it then I wish someone would share it.....otherwise save your money. Sorry...but I can't recommend this product at any price and if I was able to return it I would.

I was skeptical of the small size at first, but this worked very well for cold smoking salmon in my kettle grill. Make sure that you use wood chips (not pellets), a tea candle below for sustained heat, and be patient when you first start the fire. It was 20 deg. Fahrenheit with high winds both times I used this, but once you get the smoke going, it works. First semi circle of the largest ring lasts about 3 hours, so no need to fill this up entirely if you are not doing a long smoke. Starting the fire takes some patience, I had to hold the lighter on the chips for a few minutes and the tea candle is a good fail-safe. Keep the top vent of grill just cracked to observe smoke - do not open while smoking (especially if it’s cold and windy). I also like that this is not smoke-overload like the pellet tubes - it’s gentler.

I use smoking pellets rather than saw dust. Works great and makes a lot of smoke. I would not recommend using saw dust in it. Saw dust settles too easy into a dense pack, leaving less air circulation around the wood particles. Pellets are densely compressed, but leave ample air between each pellet. A candle will not light them well though, I use a torch to start mine. I place it in the bottom of a vertical smoker that I converted to electric for more accurate temp control. The pellets produce a lot of smoke for about 4 hours before I have to refill the coil basket. Pellets come in such a variety of flavors that each time I use it, I can change up my flavors rather easily, I can even mix different pellets on the same burn. I've never had the smoke burn out with the use of pellets, but it dies quickly when I use sawdust. I hope this helps.

Worth the money

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.