I really wanted to find a way to impart a smokey flavor to steaks and burgers when I grill on the RED. That is why I bought the smoke tube. In the past, I had been unsuccessful with cans and things as well as putting chips and pellets on top of the emitters.
The 12 inch smoke tube gives good smoke for 4, but I thought 2 hours might be enough. I wanted to put some smoke flavor on chicken for a tailgate party. I filled the 12" tube half way, lit it, and it got good smoke for 2 hours. I then grilled the chicken. I sauced half the chicken with my usual wing sauce (50-50 butter And Crystal sauce).
The chicken without the sauce had a reasonable smoke taste. The sauced chicken did not, but both did smell of smoke!
I tired this again with a two hour smoke on hamburgers. Although there was a good smoke smell, I was disappointed that there was no smoke taste on the burger---disappointing! The wife thought the beans had a little smoke flavor, but not the burgers.
I understand the concern for bacteria growth, but I have never had any issues, especially when you think you cooking the meat to 145-180 degrees afterward that would kill most if not all the concerns.
I was hoping you guys could give me some additional pointers on getting smoke on to my grill stuff without using the traditional smokers.
I will try to refrigerate after smoking for the two hours and then grilling the next day, but that is a little cumbersome.
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