Mes30 with amnps tip

Discussion in 'Electric Smokers' started by nuke x, Jan 24, 2015.

  1. nuke x

    nuke x Newbie

    Just tried my first smoke with the amnps, and followed all the directions...microwave the pellets, let it burn for 10 min, open the loader 2 inches and moved the tray out an inch or two. It kept going out, so I took a hair dryer to it for about 4 min. That was the trick. It's up and smoking great now.


     
    Last edited: Jan 24, 2015
  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    I'll be watching
     
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  3. nuke x

    nuke x Newbie

    Do you guys light both ends of the amnps or just use one?
     
    Last edited: Jan 24, 2015
  4. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    I only light 1 end to get a nice light blue smoke.
     
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  6. Glad you got it going. I always spend 15 min getting mine going good. If I rush it that is when I have problems. Yes I have lite it from both directions and in the middle for a larger smoker.

    Happy smoken.

    David
     
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  7. daricksta

    daricksta Master of the Pit OTBS Member

    I've never microwaved my wood pellets and I store them in their plastic bags in our uninsulated garage. Haven't had any problems with the pellets absorbing moisture. I use a propane torch to light them following all the advice I've received from Todd and Bearcarver. I light one end and insert the burnt end first so that it faces the rear wall. I figure the airflow is greater in the rear of the MES 30 Gen 1 and I believe from my own success I've been proven right.
     
    Last edited: Jan 26, 2015
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  8. nuke x

    nuke x Newbie


    Thanks for the tip. I somehow caught the middle section on fire too, so it was smoking everywhere. I guess there is a learning curve to using the amnps. Food turned out awesome though. It was the best salmon I've ever had.


     
  9. Nice looking smoke  

    Gary
     
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  10. daricksta

    daricksta Master of the Pit OTBS Member

    Looks great. Did you brine it first? I've read recommendations to brine salmon before smoking it.

    After I started using the AMNPS I've never gone back to wood chips.
     
    Last edited: Jan 26, 2015
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  11. nuke x

    nuke x Newbie

    I read up and almost did brine it, but didn't. I just added some blacking seasoning, and smoked it until it hit 150. I'm telling you, it was amazing. My gf doesn't even like salmon, and asked if we can smoke some this Saturday.
     
  12. daricksta

    daricksta Master of the Pit OTBS Member

    I'm like you. I'm not a big fan of brining. I think about three years ago I smoked a salmon filet without brining it first and it also turned out great. I've read some advisories on cold smoking salmon, that you've really got to be careful about avoiding food borne illnesses. Not sure if professionally-smoked salmon is cold or hot smoked.
     
  13. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    nuke I missed seeing the Salmon in the back, but that looks good. I have been brining my salt water fish, I may give a dry cure a try next time I do some.Thanks for the point and sharing
     
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  14. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    All the Salmon I do is in dry brine.  The size of the pieces dictate how long it gets brined and then smoked. 
     
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  15. daricksta

    daricksta Master of the Pit OTBS Member

    I wasn't familiar with dry brining salmon so I did a Google search and found this: http://www.salmonuniversity.com/rs_htss01_index.html

    I got a kick out of the fact that this Tom Nelson set up a whole online "university" dedicated to everything salmon. I love it. Saved it to my bookmarks since this is exactly how I will smoke salmon this summer after the Copper River salmon hit the stores. In fact, I'll settle for my homegrown/caught Puget Sound king salmon.
     
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