Premium Pellet Smoker Tube 12 inches - 5 Hours of Billowing Smoke - Hot or Cold Smoking - for Any Grill or Smoker - An Easy and Safe Way to Provide Smoking - Free eBook Grilling Ideas & Recipes

Nothing but Awesome. I’m writing this review after about 1 year of usage with making brisket, pork butt, wings, ribs… Just about everything you would do with a regular smoker. My issue with full on smokers is most take power to operate and tend to be very expensive for quality. Not every meal I make I want smoke flavor on so having a single propane grill to be versatile is nothing short but an added bonus and these tubes do just that.I bought 2 of them and work in a rotation. I use the Traeger pellets but looking to switch up to another brand here. For the pork butts I do a 50/50 hickory and cherry. Most of my meat comes from Costco and these are not little portions by any means. If you look at my image I have 1 grate off my Weber Spirit 330. The tubes fit perfectly between the seat burner the burner next to it. I use offset heat the igniter burner on the far left being my only source of heat. I typically keep this on the lowest setting or slight above to maintain a temp of around 220 to 250. I have noticed that on Florida summer days I do have to keep this at the lowest possible setting. The smoke tubes do produce a small amount of added heat so can be a finicky to try and maintain an exact temp. One tube fully loaded lasts me about 2 to 3hrs contrary to the 5hrs but since I am increasing the temperature in my grill opposed to just burning this straight possibly offsets that. But this timing works perfect. I spritz with straight on Apple Juice every hour and plan for a tube exchange during this event. When there is just a little bit left to burn in one tube, I offset the tube across my left flavor bar and the seat burner such that the direct heat from the offset burner is not hitting the pellets. Just so I’m not touching anything I use a channel lock wrench to pickup and place a ready to go tube burner. To ready the tube burner I will load it up near the top just below rim cap medal so a little air is making its way through the pores. I have a couple of different lighting options but found using a cheap cocktail or chef torch works best. I’ll ignite the top of the burner and let it flame for about 5 or 10mins before making the exchange. I will typically go through about 4 tubes on a pork butt which amounts to about 10 to 11hrs on the grill. The grill uses next to nothing on propane at the lowest setting. Not measured but guessing I can get probably 4 or 5 pork butt events on a single tank. The amount of smoke one tube generates has been perfect. Using lower temps in the grill along with the tube seems to increase more smoke. I use a Typhur dual probe to monitor ambient and internal temp. I do have a combustion probe as well but the Typhur is way better in my mind. Estimated cook time of course is not very accurate but monitoring temperature flawless.I have had about 50 smoke events with these tubes running nearly every weekend for the past year and surprised that they haven’t really shown any soft medal or strange wear. There is a hefty amount of creosote build up but I guess that’s added flavor and probably helps with protecting the medal. My flavor bars I feel need to be replaced more often and it’s possible that these sitting right on the bars might add to some of the wear.The smoke flavor has been awesome with this practice and run into bigger problems of not being able to make enough.As for the amount of pellets usage, I am working with the same 2 20lb bags I felt I bought ions ago and close to the point where I need to buy another round. Estimating about 30 smoker events at about 4 tube exchanges for each one at 40lbs of pellets. I think this also depends on the hardness and burn rate of the pellet. Smaller pellet bags would probably work better for the occasional or just looking to experiment. But for the weekend warrior who doesn’t want to relinquish the propane grill but have additional options this is truly your winner. I have yet to try a cold smoke but looking to find a way to reduce the temp in my grill to get down to the 160F range. Most pellet smokers use a PID control to control the burn rate of the smoker to maintain temperature. This can be good and bad as it doesn’t necessarily control the amount of smoke as trys to maintain temp using the pellets as it’s main fuel source. Offset smoker where you can control the temp and smoke probably produces the most consistent. But for these little tubes this really brings in possibility of using your grill more versatile.Some of the things I wish I had was a longer burn tube. I was thinking something like a U shape would work best for my case where maybe a small amount of space between the loop such that the heat from one side doesn’t automatically ignite the other side. Not a welder but possibly thinking of making something to do this.

The LIZZQ 12x2 stainless steel pellet smoker tubes are well-regarded for their robust construction and thoughtful design. Made from durable 304 stainless steel, these tubes are built to last and resist warping, even after repeated use at high temperatures. The hexagonal shape is a standout feature, preventing the tube from rolling around on your grill or smoker and ensuring even smoke diffusion for balanced flavor.Ease of UseUsing the LIZZQ smoker tube is straightforward: simply fill the tube with your preferred wood pellets, light one end with a torch, let it burn for five to ten minutes, then blow out the flame to start the smoking process. The tube works with any grill—gas, electric, or charcoal—and is suitable for both hot and cold smoking, making it a versatile accessory for any barbecue setup.Performance and Smoke DurationOne of the tube’s key strengths is its ability to produce up to five hours of continuous smoke on a single fill, which is ideal for longer smoking sessions or when cold smoking delicate foods like fish, cheese, or nuts. The smoke output is consistent and substantial, imparting a noticeable smoky aroma and flavor to whatever you’re preparing.My first time cold smoking salmon...For my first attempt at cold smoking salmon, the LIZZQ tube made the process remarkably simple and effective. After curing the salmon, I loaded one of the tubes with wood pellets (mixed Kirkland pellets from Costco), lit it as directed, and placed it in my grill, keeping the temperature low to maintain a true cold smoke. The tube produced a steady stream of smoke for the full five hours, infusing the salmon with a deep, rich smoky flavor that was far superior to any store-bought smoked salmon I’ve tried.When finished, the salmon had a pronounced yet balanced smoky aroma and taste, with the smoke flavor permeating throughout the fillet rather than just on the surface. The result was impressive—moist, flavorful, and with that classic smoked texture and color. The tube’s performance exceeded expectations, making the entire cold smoking process approachable and successful, even for a first-timer.