Amazen Smoker Tube Review #2 Low and Slow Pork Ribs

Today we review the Amazen smoker tube again. The scenario has changed in that instead of a hot and fast cook we are gonna go low and slow. How well did the smoker tube do? Gotta watch for the results and my review.

[JBsBBQ]

might as well had stuck them in the oven

[mikeflower]

What you did wrong was you kept your grill door open, next time put your tube underneath the meat by air the side vent and have your smoke rise up to your meat which will give you more smoke flavor. Let your side bottom air vent keep oxygen on your smoking tube and keep your big door shut and you will have better luck

[TheOwen]

just what Casey said. Get it going upright for five mins or so then blow it out lay it down let it smoke I get about 4.5 hrs depending on how much cross draft you have. Tube works great for cold smoking cheese and salmon. I have a propane smoker, I like being able to set it and leave it for hours.

[caseyoutdoors]

If you stand that smoker to bone and and light the end of it and let the flame burn upward for about 5 minutes it will continue to burn through the whole cook. I used pit boss pellets and got about an 8 hour burn out of that Same tube. God-bless have a great day.

[johncomeaux]

Who's idea it is that when rib meat comes off the bone, it's overcooked....C'mon man....I want my ribs tender, juicy and with the option of coming right off the bone. Pork is not beef, Im not eating red pork either unless the red is coming from being smoked, not blood..

[ricanryker]

Boiling ribs 1st make them fall off the bone

[MrBraffZachlin]

maybe use your brain a lil more and move the smoker low near the vent hole the heat source is using to draw O2 across the smoker thus the draft gives it air and no nee to vent in the actual smoke chamber ;ike you did