Smoking is all about flavoring your meat or fish and exposing them with the tasteful smell of smoldering wood. First of all, the Smoker Tube needs to be filled with either wood chips or pellets. If you are using wood chips, it is best to pre-soak them and submerge the Smoker Pipe (with the wood chips inside) in cold water for at least half an hour before usage. Then you put it directly on the grate of your grill and light it while your meat sits there and absorbs all the tasty smoke coming from the tube. Remember to keep the lid closed for the best results.
It’s up to you if you want to give your meat a good smoking before cooking (up to 2 hours depending on the size of meal), which is called cold smoking, or if you simply want to give it a hint of smoke. In this case, just use your Smoker Tube when you’re ready to grill.