I think it's more of a grill pellet smoker thing than upright.

Mine never made any noises. Ran away and safely shut down.

I fell for the marketing, trying cold smoke on 3 kinds of cheese right now:

Smoked up some pork butt, smoked beans and queso....first time for all 3 of these items....pork butt to big to upload have to resize

Damn those beans look good....

What did you think of the queso? I made a batch, and I think I'm the only person in the U.S.A. who thought it kinda sucked.

15 people ate all the beans and the queso.....depends on what recipe you use I guess...I had about 1/4 pan of pulled pork left

My pork butts...

Oh hell yes.

Nice butt's!

How about some bacon wrapped onion rings....I was to lazy to beer batter them and deep fry them after smoking them

Where TF is the missing LIKE button again??? Damn. Looks great.

I also am not a big cheese dip fan

Queso is the bomb....some pulled pork on a bun covered in queso is the shit...but pulled pork on a bun covered in Johnny's whiskey bbq sauce is the shit also

I like to taste the pork. Not a wet sandwich guy. I'll dip some chips in it. Another is fresh homemade refried beans (not the canned sticky diarrhea beans), on a warm super fresh tortilla, smear the beans on the tortilla , drizzle just enough smoked queso on, roll up. Da bomb!

As an aside I used GRATED smoked colbyjack cheese for taco topping the other day. Oh man, neutron bomb!!

Here's a question I have for the collective ---- How much smoke is too much smoke?

I picked up a 12" smoke tube for my gas grill and my neighbor followed suit.... I fill my tube up half way with pellets and light it and it burns with a nice coal front for a solid 3 hours - my neighbor fills his tube completely and lights the entire length of the tube up for 'lots of smoke' and it runs ~ 1.5-2 hours. From my research, 'more smoke' really doesn't help, as long as you have enough to fill the smoke chamber. There is always caution as to the 'right color of smoke' that can lead to acrid taste in stick burners, but I haven't run into any problems with my smoke tube or WSM yet with that. I know some of you pellet smokers use a tube for extra smoke, but at what point is it too much?

I'm currently still a stick burn guy. Got a wedding on Saturday that I'm catering. I've never run unto too luch smoke. Use the right charcoal for my home smoker, and the correct wood for my big catering unit and everything turns out great. I do know when I use fruit wood, I use it sparingly and just enough for taste. I've found I'm not a big fruit wood guy, and they can be a bit overpowering.
With pellet smokers, from what I can tell, the same idea applies. All fruit might be a strong flavor for some.

Hey Kyle, do you use much Alder in your stick burner? I ran out of my nicely seasoned Apple wood, but i do have some Alder now and it may be dry enough to use.

I don't think your neighbor is gaining any additional flavor. Lighting the end of the time fills my smoker with plenty of smoke.

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