A-MAZE-N Pellet Tube Smoker 6"
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- Produces smoke for up to 2 hours during Cold Smoking
- Up to 2 hours while supplementing smoke at 225°+ in your smoker.
- Smoke Generator creates clean, smoke!
- Cold Smoke Meat, Fish, Cheese, Nuts and More!
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From the manufacturer
Perfect for Camping
Designed to add smoke flavor in any grill or smoker, A-MAZE-N smokin products are designed for hot smoking or cold smoking. The compact size makes the A-MAZE-N pellet smokers easy to transport from your grill at home to the campsite, tailgate event, or any BBQ party.
Stainless steel construction is corrosion resistant!
A-MAZE-N products are durable and will not rust. Not to mention you don't need to drill any holes or plug in any cords.
Use for a hot or cold smoke!
Cold smoke meat, fish, cheese, nuts, and more. OR hot smoke your favorite foods.
Easy to use and clean!
Small, light and portable. Perfect for all occasions from backyard parties to camping.
|Up to 2 Hours||Up to 4 Hours||Up to 8 Hours||Up to 12 Hours|
|Expanding 12-18" Tube||✓|
|Sawdust Maze Smoker||✓|
|Pellet Maze Smoker||✓|
A-MAZE-N-SMOKERS(AMNS) are light weight, durable and portable smoke generators, that produce great quality smoke for cold and hot smoking. They are versatile enough to be used in just about any smoker or a grill. They are designed to burn pellets and supplement smoke at higher temps, in Pellet Grills/Smokers. This is where most pellet grills/smokers do not produce much smoke. The 6'' Pellet Tube Smoker adds additional smoke at cooking temps, regardless if your pellet grill/smoker is burning pellets or not. The Tube Smokers perform very well in pellet grills, gas grills and gas smokers. Their unique design takes up very little space on your grates.
Top customer reviews
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Our favorite is to buy a rack of baby back pork ribs. Use a dry rub and place the ribs on the grill’s warming rack and lay the smoke tube on the grill and cold smoke for a couple of hours. When done cold smoking, we wrap the ribs in foil and slow cook them in the oven at 200F to 250F for several more hours. Depending on the grill, the grill can also be used to slow cook the meat.
The smoke tube is easy to clean. Just dump the ash out and with soap and water scrub any melted fat or burned drippings off the stainless steal and it is ready for the next use..
So far I dry ran it twice and did one run of cheese with it.
Here are some of my findings and my experience using this tube:
It does burn for almost 2 hours with the Smokehouse Products brand pellets.
It produces a LOT of smoke with the pellets I used. Fills the smoker box with a thick cloud.
This thing burns pretty hot -
In a smaller smoker box such as the Masterbuilt 30" Digital Electric Smoker (mine is Cajun Injector brand but basically the same) sitting in the bottom uncovered it can bring the internal temperature of the smoker up over 90 degrees, outside temperature was about 50 degrees but this is an insulated smoker box. When it approached 100 degrees inside the smoker I had to remove it so my cheese wouldn't melt.
Then I re-lit a new tube of pellets and ran it in the bottom of my 18x18 36" tall Landmann Great Outdoors Smoky Mountain Series gas smoker (un insulated) and moved the cheese to the upper racks of that smoker. Temperature wouldn't go above about 60 degrees, which actually wasn't hot enough for my liking (I like to smoke my cheese around 70-80 degrees, I find at any lower the cheese does not take on the darker color that I'm after) At 60 degrees there wasn't much color change.
Take note the color is for appearance only - taste should be the same with lighter color at under 60 degrees. Smoke time can be longer too at the lower temps.
So cheese went back into the 30" smoker and re-lit a new tube of pellets again, this time I kept the smoker door cracked open about 3/4", with that method I was able to maintain about 80-90 degrees for the duration of the smoke. The door being open also helped to vent off some of the heavy smoke that I fear may have been undesirable.
So this will work as a cold smoker in a larger box if you don't need the higher end of the cold smoking temperature range. If you want to use this in a smaller box use caution because it will heat up fast and fill it with heavy smoke. One thing I didn't try yet (read in a review here) was putting the lit tube down the side filler chute of the 30" smoker. I'm planning on trying that next.
It will work also work great for adding smoke to a regular grill or to maintain long smoke times during hot smoking.
The longer (12") model of this would be ideal for long smoke times when hot smoking a brisket or pork shoulder in an electric smoker, you wouldn't need to worry about having to keep refilling the chip pan, you could get your first 4 hours of steady smoke for an 8-10-12 hour BBQ.
For cold smoking I'm sure this would also work great in a set up with a separate smoke box connected to the main chamber with flue pipe or flex tubing. But again only for the lower end of the cold smoking temperature range. For cheese smoking at higher temperature you would need some other way of maintaining the desired temperature in your main chamber, like a heating element on a thermostat that would go below 80 degrees.
My conclusion is this burns too hot and produces too much smoke for cold smoking cheese in a small 30" smoker, for doing that I should have got the a-maze-in 6x6 maze that burns sawdust only. I might try that one next. EDIT: a-maze-n told me they will have the 6x6 maze smoker listed on amazon soon, and also the bags of sawdust for it.
I still gave this 5 stars because there's nothing wrong with it, my shortcomings only pertain to my trying to use it in a way that probably isn't recommended. It's great for cold smoking in a larger box at colder temps. And this will all change with the seasons. It will probably work fine for my cheese in the large box in summertime.
There are many ways to successfully use this tube for cold smoking cheese, you just have to get your method down. For the learning process there can be a lot of trial and error, variables and different methods trying to nail down a specific temperature for cold smoking cheese.
These work way better than any other smoking system I have tried on my grill. If only I could get a little more smoke flavor I would give it 5 stars. Thinking of buying another one to double the smoke output for more flavor.