Grill Smoke
- Thread starter jcboxlot
- Start date
DivotMaker
New member
You'll see that commonly referred to, around the forums, as the "AMNPS." Some people actually use them in the SIs! In my old Weber gasser, I just throw a couple of chunks right on the bars. Once they flame, give 'em a quick squirt with a water bottle, and no more flames. Easy peasy! That's just for things like steaks, where I want a little smoke, but doesn't take long enough to go to the SI.
The AMNPS and is sibling the AMNTS require a fair amount of oxygen to function. From what I have read on another forum, 2 additional holes in the floor of the smoker were drilled in order to supply sufficient oxygen in a look-alike all stainless steel smoker in order for it to work. There were other posts whereby the owner simply enlarged the existing drain hole until the AMNPS provided smoke. Seems sort of drastic to me. But to each their own.
NDKoze
Moderator
The problem with drilling holes is that it will bring too much oxygen in for your regular smokes.
In my opinion, there is no places for the Amazen smoker with the Smokin-It smokers.
If you really want something that will provide smoke for that long, I would get a cheapo Big Chief or Masterbuilt and use that.
Like John said in his original post, I could see it work OK for cold smokes in propane grill.
In my opinion, there is no places for the Amazen smoker with the Smokin-It smokers.
If you really want something that will provide smoke for that long, I would get a cheapo Big Chief or Masterbuilt and use that.
Like John said in his original post, I could see it work OK for cold smokes in propane grill.
NDKoze
Moderator
No, Sarge I didn't think you were endorsing it by any means. I know your position on this.
This was just my opinion on the ANMPS.
I thought about getting one at one time, but just don't see the need for it for me. I still have my Big Chief that I still use for cold smokes and it uses saw dust. I bought a 40lb bag, so I still have plenty of dust to use yet.
This was just my opinion on the ANMPS.
I thought about getting one at one time, but just don't see the need for it for me. I still have my Big Chief that I still use for cold smokes and it uses saw dust. I bought a 40lb bag, so I still have plenty of dust to use yet.
DiggingDogFarm
New member
All folks who've actually used an A-Maze-N smoke generator in a Smokin-It smoker, please raise your hands. 
I have all three of the A-Maze-N smoke generator types and use them regularly in the #4, without modification!!!!!!!
They actually work too well in some ways....if it's warm outside (60 degrees or more), because of the insulation, the smoker can become too warm during cold smoking (I consider cold smoking 85 degrees or less (actually no more than 75 degrees preferred), defined by the fact that cheese and fish can't be cold smoked beyond that temperature...85 degrees is actually way too warm for many cheeses.....fish starts cooking at ~86 degrees.
I'm working on a mod to pipe cold smoke into the smoker (without modification) on warmer days.
Using the A-Maze-Ns is much more of a challenge in the smaller smokers due to the lack of extra room and limited draft.
The small sawdust smoker (the original design) does usually work okay in the smaller smokers for cold smoking only, without modification!
I have all three of the A-Maze-N smoke generator types and use them regularly in the #4, without modification!!!!!!!
They actually work too well in some ways....if it's warm outside (60 degrees or more), because of the insulation, the smoker can become too warm during cold smoking (I consider cold smoking 85 degrees or less (actually no more than 75 degrees preferred), defined by the fact that cheese and fish can't be cold smoked beyond that temperature...85 degrees is actually way too warm for many cheeses.....fish starts cooking at ~86 degrees.
I'm working on a mod to pipe cold smoke into the smoker (without modification) on warmer days.
Using the A-Maze-Ns is much more of a challenge in the smaller smokers due to the lack of extra room and limited draft.
The small sawdust smoker (the original design) does usually work okay in the smaller smokers for cold smoking only, without modification!
DivotMaker
New member
DiggingDogFarm said:
Lol. Yeah Martin, hard to compare anything to the Gigantaur volume of the #4! ;D ;D Pretty sure you could probably start a camp fire in that rascal - and keep it lit!
NDKoze
Moderator
I have never and probably would never use it for a hot smokes. The chunks just work so well and then I wouldn't have to fuss with the A-MAZE-N.
I only use my A-MAZE-N smokers for cold smoking. Anything other than that I use chunks. For jerky, I use chips because they start smoldering faster and stay smoking at lower temps that you use for jerky smoking.
I use my A-MAZE-N primarily for smoking cheese and bacon.
I only use my A-MAZE-N smokers for cold smoking. Anything other than that I use chunks. For jerky, I use chips because they start smoldering faster and stay smoking at lower temps that you use for jerky smoking.
I use my A-MAZE-N primarily for smoking cheese and bacon.
Mr.Ed
New member
I have three of them, the maze like the one you are referencing, a 18" and 8" tubes. I use them in the grill to cold smoke during cold months and other times to season salt, pepper, coriander, etc. I see no need to place in the Si.
Also if you take those frozen angus burger patties and place them on the grill, fire up both ends of your A-MAZE-N and in about 1 hour they are defrosted with a nice gentle smoke flavor. Fire up the grill and enjoy. I have even placed some buns on the top rack while the burgers defrosted, you would be surprised the flavor of a smoked bun has.
I like the 40 lb. bags of perfect mix pellets made up of maple, hickory, apple, and cherry. It imparts a good flavor to my cold cheese smoke.
I just may try it in my D3, BUT I would use a cold plate, then the A-MAZE-N, then a full pan of ICE. I defiantly do NOT want to drill holes in the bottom of my new LAZY "Q" smoker. (I THINK) You can get the ventilation by using a 12 volt battery operated bait aerator and stick the hose up the drain hole in the bottom of the smoker. I believe this would supply enough airflow to keep the smoke going. also I would need to monitor my pit temp. so as not to exceed 75 degrees. Above that some cheese starts to get an oil sheen. This oil has a tendency to trap the smoke on the surface making the cheese bitter. I live in Florida, it's over 100* on my back patio. I may do a test run on this one and post my findings.
Also if you take those frozen angus burger patties and place them on the grill, fire up both ends of your A-MAZE-N and in about 1 hour they are defrosted with a nice gentle smoke flavor. Fire up the grill and enjoy. I have even placed some buns on the top rack while the burgers defrosted, you would be surprised the flavor of a smoked bun has.
I like the 40 lb. bags of perfect mix pellets made up of maple, hickory, apple, and cherry. It imparts a good flavor to my cold cheese smoke.
I just may try it in my D3, BUT I would use a cold plate, then the A-MAZE-N, then a full pan of ICE. I defiantly do NOT want to drill holes in the bottom of my new LAZY "Q" smoker. (I THINK) You can get the ventilation by using a 12 volt battery operated bait aerator and stick the hose up the drain hole in the bottom of the smoker. I believe this would supply enough airflow to keep the smoke going. also I would need to monitor my pit temp. so as not to exceed 75 degrees. Above that some cheese starts to get an oil sheen. This oil has a tendency to trap the smoke on the surface making the cheese bitter. I live in Florida, it's over 100* on my back patio. I may do a test run on this one and post my findings.
NDKoze
Moderator
I have a 6" tube, an 18" tube, and a 5x8 tray that I have tested.
I don't use a smoke plate. But instead, freeze 2-liter bottles and use them in place of the ice tray. If you use an ice tray instead of the bottles (I prefer the bottles because they do not release moisture), make sure that you cover the tray if you are smoking cheese or bacon because you will not want all that moisture in the smoke box from the melting ice.
I will tell you that the pellets seem to stay lit better and the tubes better than the tray, but the tubes/pellets do get a little warmer than the sawdust in the tray.
I don't use a smoke plate. But instead, freeze 2-liter bottles and use them in place of the ice tray. If you use an ice tray instead of the bottles (I prefer the bottles because they do not release moisture), make sure that you cover the tray if you are smoking cheese or bacon because you will not want all that moisture in the smoke box from the melting ice.
I will tell you that the pellets seem to stay lit better and the tubes better than the tray, but the tubes/pellets do get a little warmer than the sawdust in the tray.
NDKoze
Moderator
Mr.Ed said:
Yes, the frozen water bottles really make a difference. I stock up my cheese fridge in the spring and fall when the temps are in the 60s-70s and do not have to use the bottles. When I cold smoke in the summer months, the water bottles allow me to keep temps under 90 degrees. I shoot to keep my temps in the 60s-70s for cheese and don't mind closer to 100 for bacon.
Admittedly, I haven't cold-smoked on a hot summer day though.
I have had some issues keeping my tray lit because of lack of air movement. But, I have had very good luck with my tubes.
The other thing that I did was get a propane torch instead of the butane torch that I used to use. That made a huge difference too.
I also remove my smoke box and drip tray to allow more air to the bottom hole. I then rest the back of my tube right on the element, and then the front of the tube on the front of the smoke box bracket. I have tried placement in different areas and this seems to work the best for me. This especially works for smokes where you don't expect anything to drip. Otherwise, you would want to put some type of tenting to prevent drips on the element.
