Ribeye - A test of my new 12" AMNTS

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briggy

Smoking Fanatic
Original poster
Jun 27, 2014
602
154
Ohio
Well, I just received by 12" AMNTS package from Todd at A-MAZE-N products.  I took the tube through the pre-burn, so why not put It to the test?  Typically, I post smokes from the WSM, but tonight we try the AMNTS on the Summit.  Time for some cold smoked ribeyes!

Just some EVOO, S&P:


AMNTS lit with Oak, time for a 90 minute cold smoke:


More to come!
 
Got my attention ... More
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Looks awesome. Just have to watch cold smoking non cured meats.
 
Thanks for all of the comments, looking forward to some more AMNTS experiments!
 
Looks Great, Briggy!!!
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I used to do that same thing with my Ribeyes, but it's a real PITA trying to cold smoke mine, and then get mine and Mrs Bear's steak (unsmoked) done at the same time!!!
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I still remember how good they are, and yours looks Perfect !!
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Bear
 
 
Looks Great, Briggy!!!
drool.gif


I used to do that same thing with my Ribeyes, but it's a real PITA trying to cold smoke mine, and then get mine and Mrs Bear's steak (unsmoked) done at the same time!!!
icon_rolleyes.gif


I still remember how good they are, and yours looks Perfect !!
drool.gif
drool.gif


Bear
Thanks Bear!  Luckily the Mrs. and I eat them the exact same way, keeps it simple!
 
Looks awesome. Just have to watch cold smoking non cured meats.
Just a quick question as I continue to learn here.  Our temp last night was unseasonably cold - in the 40s.  Since these were cold smoked and then went straight on to a hot grill with the total process completed within a couple of hours would this seem ok or risky?
 
You're fine. The mantra around here is to err on the side of safety, so generally folks get a little twitchy when speaking of cold smoling un cured meats. The reality is you were in no danger. The general rule is in and out of the temperature danger zone in under 4 hours.
 
You're fine. The mantra around here is to err on the side of safety, so generally folks get a little twitchy when speaking of cold smoling un cured meats. The reality is you were in no danger. The general rule is in and out of the temperature danger zone in under 4 hours.
Thanks Md - that is what I thought but just wanted to make sure.  They were so good I would hate not to make them that way again!
 
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