Realcook 8" Cold Smoke Generator, Hot or Cold Smoking on Any BBQ Grill and Smoker, Perfect for Smoked Salmon, Cheese, Pork and More, Smoke Time up to 4-7 Hours

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.

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.

This thing works pretty good. I use with my pellet smoker.

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.

The media could not be loaded. 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!

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 smoke tube for grilling is an absolute game-changer. It's a must-have accessory for any BBQ enthusiast. This simple yet ingenious device infuses your grilled dishes with mouthwatering smoky flavor, elevating them to restaurant-quality status. With its durable stainless steel construction and sleek design, this smoke tube is built to last and looks great on any grill. It's incredibly easy to use—just fill it with your favorite wood chips or pellets, light it up, and let it work its magic. The smoke tube produces a consistent, long-lasting smoke that permeates your food, giving it that authentic BBQ taste. Whether you're smoking meats, fish, vegetables, or even cheese, this smoke tube delivers exceptional results every time. Say goodbye to bland, uninspired grilling and hello to flavor-packed perfection. Five stars without a doubt!

This works great adding extra smoke to a nice set of ribs. Washable and quality was great.