Bests & Worsts Reviews from Amazon

If you like my review, please give it a thumbs-up. I only write reviews to help fellow Amazon shoppers. I am not compensated for any products, (I buy them with my own money, like many of you) and I write what I experience in order to make Amazon Reviews better for us all. Hot smoke, cold smoke, coal smoke, chips smoke, chunks smoke; which one to choose? As a fairly accomplished home cook and occasional caterer (for select friends only), I enjoy making incredible food. I started experimenting making Lox, or Gravlax, after a recent trip to Seattle, having been impressed with the variety and selection of fish products during our trip. Having hot-smoked meats, foul, ribs and fish in my Weber Smokey Mountain (WSM), I was up to the task to expand my cooking and cold smoke was the next challenge. I knew my WSM would generate too much heat for a cold-smoked lox so I started my research for a cold smoke generator. And friends, this one is it! For my lox experiment, I bought a sack of maple wood pellets and loaded them into this smoke generator. Filling the tube around half full and then leveling it to evenly disperse the pellets into the tube. To light the pellets, I placed the open end of this smoke generator on my grill's side burner and left it there for a few minutes until i had a nice smoke stream emanating from the holes in the tube. I then moved the smoke generator to my cold Weber grill grates (see pics) and placed my brined salmon (atop a cooking rack for maximum air/smoke circulation) onto the grill grates and covered the grill hood. Basically, the desired method for cold smoking is to capture and encapsulate your foods that you seek to cold smoke in as small a space as possible to allow the cold smoke to wash over and bathe your food in smoke. Doing this is what imparts the smoke flavor, all without adding heat and cooking the food you're smoking. I kept the smoke generator tube around 10 inches away from the salmon and let the smoke waft all around it for 90 minutes. OH MY GOD! The flavor on this salmon was incredible and the amount of smoke generated was PERFECT! If you're seeking a quality, well made cold smoke generator, this unit is IT! Look no further. Now if you're going to use Traeger or other pellet types to create smoke from, you'll need to get those pellets smoking. A gentle match will not work. You must burn/ignite them for a few minutes until they start to smolder. You can use a torch burner or a grill's side burner but budget at least a few minutes to get those pellets smoking. Once lit, your pellets will gently burn through the tube, consuming/igniting the remaining pellets inside the tube. And that folks it your lesson in how to get this tube to be the perfect cold smoke generator. I hope your success is as good or better than mine. I am 100% satisfied with this tool and look forward to many more smoke sessions with many different foods. And remember to click "helpful" if you find my review of value. These votes of support encourage me to continue writing quality review we can all rely on, versus reviews placed by shills or fake reviewers.