Analysis by Valery Grin · · updated September 11, 2026
Naisfei Cold Smoke Tube 15 cm, 304 Stainless Steel
Perforated 304 stainless steel, 15.5 cm long and 140 g: smoke without lighting the kamado
From€11
Price verified on Amazon on September 12, 2026 · may change
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- Diameter
- 5 cm
- Weight
- 0.14 kg
- Material
- 304 stainless steel
Quick answer
It earns its place if what you want is cold smoking. For adding smoke to a brisket you don't need it: lump charcoal with two wood chunks does that better. The tube solves what a kamado cannot, namely smouldering below 30 °C with the fire out: cheese, butter, salt or cured salmon. The manufacturer's spec sheet gives 304 stainless steel, 15.5 cm and 140 grams. Its weak point is the dome's thin draught.
A perforated 304 steel tube you fill with pellets, light at one end and leave to smoulder. In a kamado its real job is cold smoke: cheese, salmon or butter with the dome shut and not a single coal lit.
A smoke tube is the simplest thing in the cupboard: a perforated cylinder you fill with pellets, light at one end and leave to smoulder lying on the grate. Naisfei's spec sheet gives 304 stainless steel, 15.5 centimetres long, around five across and 140 grams, with one end closed so the pellets stay put and the whole wall drilled with diffusion holes.
On a kamado it pays to be clear about what it solves. For a brisket or ribs at 110 °C you simply don't need it: lump charcoal with two wood chunks already gives all the smoke the meat will take, and cleaner smoke at that. Where the tube has no substitute is cold smoking, dome shut, no coals and below 30 °C: hard cheese, butter, salt, nuts or a side of salmon before it goes anywhere near the guajillo cold-smoked salmon recipe.
The catch is draught. A closed kamado lets very little air in and a pellet tube needs some movement to stay alight; people who use them daily report giving it a good couple of minutes of flame before blowing it out, and leaving the top vent open a finger's width. On paper the 304 stands up to coastal salt air, though any steel ends up stained with creosote and wants a dry brush. The manufacturer publishes no burn time: it depends on the pellet and the air you give it.
A 304 steel cylinder that does one thing well: cold smoke with the kamado unlit. Hot smoking the charcoal already covers; here the enemy is the closed dome's thin draught.
Editorial rating from spec sheet, measurements and kamado fit · not a hands-on test
Pros
- 304 stainless steel: handles coastal salt air better than plain steel
- Opens up cold smoking: cheese, butter, salt or salmon with the kamado unlit
- 140 grams and 15.5 cm: lies flat on any grate without stealing cooking space
- Closed end and perforated wall: pellets stay in, smoke comes out evenly
- One of the cheapest things in the catalogue for trying a new technique
Cons
- With the dome nearly shut the draught is thin and the tube tends to go out
- Needs a blowtorch and a good spell of flame to light; a lighter won't do it
- Generic marketplace brand: no published warranty or after-sales support
Who it's for
For anyone comfortable with their kamado who wants to start cold smoking: cheese, butter, salt or cured salmon, without lighting a single coal.
Not for
If you only want more smoke on a brisket you don't need it: two wood chunks on the lump do that job better, with nothing extra to light.
Specifications
- Diameter
- 5 cm
- Weight
- 0.14 kg
- Material
- 304 stainless steel
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Goes well with
BBQ-Toro 100% apple wood smoking pellets, 1 kg (6 mm calibre)
The tube is useless empty. A kilo of one-hundred-per-cent food-grade apple pellets is about right for several cold-smoke sessions without going stale in storage.
€13
Weber Alder Wood Pellets 8 kg — the mildest smoke for fish
Alder is the classic wood for cold-smoked salmon and cheese: mild, with no bitter edge. Eight kilos pays off once cold smoking stops being a one-off experiment.
€25
La Cuisine Stainless Steel Smoker Box with Slotted Lid
The alternative for the other end of the temperature range: the box takes chips over live coals and gives hot smoke, exactly what the tube does not do well inside a kamado.
€17
FAQ
Does a smoke tube work inside a kamado with the dome closed?
It does, with caveats. A kamado is built to restrict air and a pellet tube needs some movement to keep smouldering. The routine people who use them daily report is to light it outside the grill, hold the flame for a good two minutes, blow it out and set it in with the top vent open a finger's width. Shut the vent completely and it dies.
Is it for hot smoking too, or only cold?
Both, in theory, but on a kamado only the cold side earns its keep. At 110-135 °C lump charcoal with two wood chunks already delivers all the smoke a big cut can absorb, and cleaner smoke at that. The tube shines with the fire out and the dome below 30 °C, which is ground no kamado covers on its own.
Which pellets should I use, and how many fit?
The manufacturer publishes no capacity; at 15.5 cm long and about five across it takes a couple of generous handfuls. Always use one-hundred-per-cent food-grade hardwood pellets, apple, alder or holm oak, never heating pellets, which can carry binders and mixed timber you do not want breathing into your food.
How do you clean it, and how does it cope with coastal air?
Dry and cold: tip out the ash, run a wire brush inside and out, and store it somewhere dry. The spec sheet gives 304 stainless steel, on paper the grade that tolerates coastal salt best, so in Torrevieja or Denia it should not pit. What does stay is the dark creosote patina, and that is entirely normal.