Features:

  • ♨ SUPERIOR & COMPLETE Smoker Kit: 1 Smoke tube, 1 Smoking Guide with Amazing Delicious Recipes and Smoking Tips digital format, 1 Meat Temperature Chart digital format, 1 Marinade, Rubs and BBQ Sauces Guide digital format, 1 User Guide Hard Copy + 1 Canvas Bag for Easy Storage!
  • ♨ TRANSFORM YOUR GRILL INTO A REAL SMOKER: Carpathen smoke generator makes the smoking process easy and accessible to anyone. Due to its SMALL SIZE and UNIQUE DESIGN, will burn wood pellets for smoker for real wood flavor without needing an expensive cold smoker. Fill the smoker tube for grill with food grade wood pellets and light. You'll get 5 hours of thin blue smoke that will infuse your flavor into Pork, Ribs, Cured Meat, Hot Dogs, Sausages, Chicken, Cheese, Lamb, Fish, Nuts, Salt and more
  • ♨ COLD SMOKE MADE EASY: Whether you have a Traeger or Weber Grill, a Masterbuilt, Yoder or Big Green Egg Smoker, it will turn your cooker into a cold smoke generator without any modification. Especially good for gas or electric grill owners who know how hard it is to get a deep smoke flavor comparing to their friend's charcoal smoker. And thanks to its reduced sizes you can take and use it anywhere other smokers can't.
  • ♨ SURPRISE YOUR FRIENDS WITH GREAT GIFTS - this Premium Stainless Steel tube smoker comes in a great gift box and it is a great addition to anyone’s bbq smoker or gas grill smoker. It is a fantastic cold smoker attachment to any grill. Just use apple, cherry, mesquite, hickory or oak pellets. Who knew you could get so excited about meat smoking accessories, right?
  • ♨ BUILT TO LAST: Your experience with the pellet tube smoker 12 is our guideline. If any concerns, send us an email and we will get to you in 24 HOURS. If you will not be absolutely thrilled, send the cold smoker tube back for a NEW one or full refund! No questions asked! That's why your cold smoker kit is backed up by OUR PHENOMENAL CUSTOMER SERVICE.
... Holland electric grill and wanted to be able to easily add smoke to it

I have a Holland electric grill and wanted to be able to easily add smoke to it. I bought a Z-Smoker... and I love it. It is perfect. I started mine, about half full of hickory pellets, on a stove burner in the house and carefully loved it to the little grill. I tested it on some chicken leg quarters and let me tell you ... they were so good my little dog was ready to fight me for them. Plus .. the Z-Smoker also now makes it possible for me to cold smoke a block of cheddar cheese. And I live that stuff on sandwiches. This is a real review. I bought it... and paid for it. And now I plan to get another for my little fishing camp on Lake D'Arbonne. Thanks Z-Smoker.

Nice addition to my gas grill

I got this for father's day and have used it several times. I've used it with ribs and it smoked for close to 5 hours. The only challenge I find is that if you are smoking fish or cheese where the smoke time is less than the full tube, you have to be inventive with aluminum foil to create a false bottom. The pellets need to be packed in order to burn properly. My suggestion to the owners of this business is to make 3 slots in the tube, one at 1/4 full, 1/2, and 3/4 full. Supply a small stainless steel slide that would slide into these slot to form a "bottom" in the tube so you can better control your smoke time, by filling it 1/4, 1/2, or 3/4 full. Other than that, I love it.

Happy about my choice!

I’ve just used the Z-Smoker and I can’t be happier of my choice. This little cube smokes like nothing else. Just finished smoking some cheese and the smoke flavor is amazing. Next will be some salmon and turkey legs! The e-book coming with the purchase has great tips and recipes which I look forward to trying.

Tasty smoked cheese.

Works perfectly with Camp Chef Applewood pellets You do need a gas torch to light them up - a standard BBQ ligher won't do. And i don't recommend adding any fire starter cube or fluid as it might add foul smells. Succesfully smoked a bunch of cheese in my grill Tube in the bottom, a deep try full of ice over the Smoking Stone and cheese on top. Left the middle ring out so i could add more ice during smoking. Here in Texas you need the ice so the chees won't melt (too much).

Love the Z-Smoker. Why didn't I think of this?

Why didn't I think of this? I use the Z-Smoker on my gas grill on a weekly basis. I love to hot smoke NY strip steak with either mesquite or hickory wood pellets normally used for wood pellet smokers. I do prefer mesquite. My process is simple: 3/4-1 cup wood pellets in Z-Smoker. Lift cooking grate and place Z-Smoker on non cooking burner and light set to low. Allow 5 -7 minutes to ignite pellets. When pellets are burning on their own, extinguish non cooking burner, remove Z-Smoker from burner with tongs (Extremely hot) and place on grilling grate on non cooking area either on the same level as the meat or lower. Not higher. Z-Smoker will continue to provide adequate smoking throughout the remaining process. Light the grill side and pre heat to low, all the while Z-Smoker is working. Place room temperature meat coated with McCormick's Montreal Chicken seasoning, on grill, turning approximately 4 times and cook on low heat for 30+ minutes checking with a meat thermometer for desired tenderness. Remove and top off with A1 steak sauce if desired. Yumm... Enjoy! Many thanks for providing a quality product “

This thing is the sliced bread of gas grill smoking

I’ve always used charcoal grills but I recently bought a gas grill to be able to easily grill on my deck. Missing the taste of wood smoke I went searching and came across this beautiful invention. My plan was to just use it for hot and fast stuff, and keep my charcoal grill for smoking meat. I must say after using this thing to smoke some ribs, then some chicken, I see no need to keep my charcoal grill! Filled up it easily lasted 5 hours the first cook. For the second one I stuffed the bottom half with foil and filled the the top. I still got at least 3. Now, if you’re the type who likes a little meat with your smoke you may not think this delivers enough smoke flavor. But if you’re like me and like a little smoke with your meat you’ll love this thing. Update: I found out the brand of pellets you use makes all the difference in how long they'll last. Once I ran out of the first bag I bought a different brand and they wouldn't last more than 3 hours. Just's just fyi though. It has nothing to do with how the product works. I add it only so you know that there's no real reason to pay any more for one of these, they all work the same.

Ease of use

Slight hiccup with Amazon, shipping, and lost unit. Had to cancel order thru Amazon. Before I could reorder or purchase another unit, Carpathen sent me a replacement unit. I finally got to use it this weekend and I am not one bit disappointed with the Z-Smoker. I was looking for a cold smoker to enhance my Memphis Ultimate smoker and grill cold smoking and smoking capabilities, use of pellets and low heat for long smoking. The square tube over the round tube I thought offered better airflow and smoke distribution and it does. The unit is durable and fits nicely on a shelf in the smoke chamber. Following the instruction is easy and accurate. Lighting the unit using a propane torch was easy using a triggered auto lite torch. Burn in of about 5 minutes, extinguishing the flame, and it smoked for of 5 hours. My Memphis chip tray never got hot enough the lite the chips as I was expecting. The Z-Smoker put out more than enough smoke, that I ran smoke to both the propane and charcoal grills for smoking or cold smoking. Overall, the Z-Smoker put out more smoke and longer than the Memphis. The Z-Smoker from Carpathen is a great tool for your smoking tool set and I recommend it for everyone smoking needs.

* Update * - Great product

I have used this 4 or 5 times now.. it works great, but I don’t see it lasting more than a season. The metal is already warping from the heat of getting the fire going. Note: I do have the 12”, so Sometimes I am lighting it halfway down. It would probably wouldn’t be as bad if I had the 6”model * Update * The solution to my problem was to add tin foil to the tube. This virtually made it a 6” tube for shorter smokes, but still have the availability to use the full 12” for longer brisket smokes. With this change I am no longer having to light the pellets in the middle of the tube. I have used this for both my WEBER Kettle grill to add some flavor to grilled meats and it is a must have for my Green Mountain Pellet Smoker. Used for meats, cheese, and nuts! Ended up buying a few more for family members.

Get one and you'll be very happy!

Pellet grill? This unit makes it a prefect smoke house. I cook ribs often at low heat and the Carpathen gives them a perfect smoke ring and deep penetration. Very well built and sturdy. One load of pellets lasts about five hours so I think I'll buy a second one for a hot swap. Think what this will do in your gas grill! Update! if you have a pellet grill with a shut down setting (no heat but the circulating fan still runs) you have the perfect cheese and salt smoker.

Just as described. Produces many hours of smoke and remains lit.

This does just what it is supposed to do. After filling it with pellets and lighting them with a butane torch, this continued to burn for 4 or 5 hours. This turned out to be a very large amount of smoke when cold-smoking peppers, garlic, peppercorns and salt. The peppercorns in particular received so much mesquite smoke oil that a few were gooey and sticky. I imagine that when smoking larger cuts of meat, or a large quantity of items, that this would work well. I can't imagine needing more than this for a single smoking session, regardless of what is smoked, from seeded & halved hot peppers, to peppercorns, salt (spread out on aluminum foil), snack crackers, or garlic cloves. It's well-built, and has survived being dropped onto cement, as well as direct propane torch flame to several parts of the exterior, for far longer than needed. You may want to compare a smaller version if you're only cold-smoking cheese (a pound or so and smaller), butter, hot peppers, and spices. If you're cold-smoking large cuts of meat (before cooking via sous-vide, for instance) then this may be just the thing.

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