Kamado and smoking tube - why?

[12x7]

If you own a kamado is using a smoking tube an overkill?

I use a smoking tube/box for my gasser.

However I found advertised on Bunnies the use of the tube on a kamado.

Am I missing something? Is this better than putting wood chunks with the charcoal?

Is this smoke overkill?

Does Chargriller coal have no smoking "flavour" and you need to artificially add smoke??

https://www.bunnings.com.au/char-grille ... e_p0281519

smoking tube.jpeg (211.68 KiB) Viewed 187 times

[Davo]

As you have in the photo when smoking cheese, you don't need the fire from below, but the only other benefit i can think of is that if you have a wood type you wish to use that's not readily available in chunks, you can buy flavoured pellets like BBQs Delight that have combo flavours you might like to try. Pellets would be a good addition as they don't emit a strong smoke but more a subtle smoke.

[Cobblerdave]

Gday
We all started out somewhere and most of us though at first if smokes good then more is better. Bunnos sells stuff. So if they sell a tube and beads and wood chips it’s sales and it’s good for business.
I’m really not sure that a smoking tube could stay lite in a kamado?
I add wood chips or Banksia nuts to the charcoal in the Akorn junior kamado. They give off plenty white smoke at first and then cause there is little type oxygen they turn to charcoal. The charcoal then burns and gives me that thin blue smoke that I really want over a longer cook.
Well I mean might just have to check it out and light some charcoal in the kamado and Chuck on a tube of fine wood chips lite with blow torch like I use for cold smoking cheese and see what happens?
Regards Dave

[12x7]

I'm thinking if were using the kamado with direct heat without a deflector the smoking tube might get enough airflow not to go out.

Could be used for cold smoking.

[Davo]

I'm thinking if were using the kamado with direct heat without a deflector the smoking tube might get enough airflow not to go out.

Could be used for cold smoking.

Yeah mate, I think cold smoking is the go for one of those tubes, I always thought the power of the Komado was that even with low heat, that you get the flavour profile from lump charcoal or just throw 1 chunk of your preferred wood on the coals, it will burn, albeit very slowly and you don't need to see much smoke out of the vents as you don't want to overpower the meat.
Hopefully Smokey will come in and advise with his experience with the Big Green egg.

Davo

[Cobblerdave]

Gday
Well I got the acorn junior to 120C put the tube on and pre warmed it. Lit with a blow torch shut the lid and it went out. 3 times I gave it a go same result.
Removed the defector. Raised the temp to 200C and tried again. Same result went out every time.
I know this tube can work. Use the same tube, same chips, same blow torch and it can be used to cold smoke cheese. The missing bit is the flow of air I recon.
Let’s face it. It is simpler just to put some chips or in my case banksia nuts directly on the coals. White smoke burns of as the kamado heats up and by the time it’s at temp youv got that thin blue smoke.
Regards Dave

[12x7]

Thanks for the investigation Dave.

I guess the idea of using a smoking tube is only useful for cold smoking in a Kamado.

I think I will stick to wood chunks if I need extra smoke.

[Davo]

Thanks for the investigation Dave.

I guess the idea of using a smoking tube is only useful for cold smoking in a Kamado.

I think I will stick to wood chunks if I need extra smoke.

You only need the fire hot enough to smoulder a chunk of wood to get a nice smoky result.