Realcook 13" Cold Smoke Generator, Smoking on Any BBQ Grill/Smoker 24 Hrs

This smoker woks for a long period. Found that it worked better when I preheated the whole filled unit in a 212 degree oven for 15 or 20 minutes before lighting it. Also got more smoke by lighting it in 2 places . It raises the temperate of the smoker abou 2 degrees, so it’s really good fo fish. The smoke flavors I get are good but more delicate than I wanted.

Great product

I read a lot of horror stories about this leading up to my first use. I purchased cherry wood dust here on Amazon, filled the smoke generator to just at the rim, tapped it on my counter to level it, which left a bit of an exposed rim around the coil. Then carefully swept my pinched fingers all around the coil to remove any loose flecks of dust to prevent burn over. Happy to report it all stayed in its lane! My biggest issue was trying to keep it lit. It all went well for about 9 hours (about 2/3 of the way around the first loop), then it started raining out. Even though my grill lives under a covered awning, I believe the humid, saturated air became too damp for the smoker to stay lit. Tried relighting it several times and it kept going out. Once the rain stopped, I ended up placing it inside my oven at about 210°F to dry the wood dust, then took it back out to continue the job. It struggled again for couple more hours until I gave up. I think it would have done better in a drier climate.

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!

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.

Great thing, but you need to learn, practice how to use it. Major difficulty - smoke dies out. One mistake that I learned. Not enough oxygen. I’m using a classic Weber round grill. I was putting it on the grate, where charcoal would be, with vents fully open. Wrong. Need to remove it and put it at the very bottom, right on top of the intake vents.

Took about 32-33 hrs to complete the entire spiral. Amount of smoke is alright - dry cured tenderloin went out incredible juicy - I have never tasted so much meat juice before, but read published reviews first: I used N&L Beech sawdust - my first three attempts with Camerons Apple somewhat larger chips failed after 1.5, 3 and 2 hrs. You do need a really fine chips, like sawdust. Second, I put N&L sawdust evenly leveled to ~ 3/4" layer into the oven set to 220F for 30 min. After that it's a piece of cake. I left the bottom vent of the Kamado Joe smoker open to ~ 1.5" and the top vent's small exhausts fully open. I think that the latter one regulates how much smoke stays inside, so I'll try to have them opened somewhat less next time. Wasted about 5% of the sawdust that didn't caught smoke. I "think" the oven trick may work with apple chips as well and will try it next weekend.

Filled correctly ensuring top of rows are visible and not overflowing. It burned through the side mesh and smoldered all rows... it did not follow the intended path. - Too much smoke (not a nice steady flow) - Overheated cold smoke chamber as result - 3hrs of burn time instead of 24hrs We'll try again with coarser sawdust and 85% filled rows. So far very disappointing.

Acheté pour fumer le saumon, fonctionne bien, donne un excellent fumage selon la sciure utilisée, peut durer jusqu'à 24 heures