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That's the key...same for me. I've placed mine all over and without a touch of air they'll slowly go out.I place mine left front, right by the hole opening for the probe wires. I Leave the opening open for a little oxygen.
Used the 1-foot tube and the 6-inch tube all over my 680 and never had a problem with temp. control. But that said I have found that the smoke mode on the 680 does better than the tubes without the work. I believe the rule is the first 30 min.s are where the smoke does it's thing. But I'm more of a mild smoke flavor cook. Many people want the heavy smoke flavor thus the smoke sticks and that's fine also. Smok'em if ya gott'em .Hello,
Where is everyone placing their smoke tubes for optimum smoke absorption into the meat?
Thanks!