Aussie BBQ Smoking Wood Chips Sawdust Smoker Chunks Chemical free Lump Charcoal Pink Butcher Paper


    Now Aussies can use an Australian made Cold Smoking device, the simplest Cold Smoker avail. Made by us, the original Aussie BBQ Smoking Bloke, the Bloke to come to for Aussie Smoke! 
    More sturdy than the imported A-MAZE-N Smoker Tube.
    305mm long 50mm Dia. Weight:500g.  

    It’s made of heavy duty 18 gauge Ned Kelly outlaw steel and should outlast you ! Looks like a gun silencer, Ned would have loved one. It creates quiet cool BBQ smoke flavour. It works best in a BBQ when laid flat underneath the grill bars so the smoke goes up and envelops the food.

    Use it in your BBQ, in any Smoker, or in your home made smoker made from an old fridge or 44 gal drum. Use it to cold smoke infuse your meats thoroughly before cooking them, or use it to add tasty Smoke into a hooded BBQ, or to add extra smoke flavour to a Pellet Smoker..

    Most Pellets go out in a long consecutive Cold Smoke Burn, but we found that our 100% TENNESSEE RED OAK PELLETS work best as they go for 7hrs! 100% LUMBER JACK 100% HICKORY, 100% OAK also work well. You might have to relight the Barrel after 10-15mins to ensure it gets a good start, then it should burn all the way to the end. 

    INSTRUCTIONS: Stand tube up and fill with Pellets, then lay down on solid Barrel side and start the open end with our Long Butane Blowtorch for 20-30 secs, then let it stay on fire for 2 mins. It should then begin it's long consecutive smoldering Burn. To prevent it going out, prop the open end up with a piece of wood or charcoal so the barrel is raised at the open end roughly 30 degrees.
    Lay tube on a brick or steel tray in an old fridge as the base gets a little hot, and Cold Smoke small blocks of Cheeses, Jalapeno's, sausages etc.

    Use in Pellet Smokers or BBQ's for 6 hrs of extra smoke flavour, put tube on side of Grill away from the Chimney, with open end towards front for lighting.