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Discussion in 'Electric Smokers' started by johnmeyer, Feb 2, 2016.
Sorry, I sit corrected. 😎
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Any reason for not using pellets for low-temp smokes?
The dust puts off a cooler smoke as compared to the pellets. This becomes more and more important if your AMNPS is pretty close to the product you are smoking. So yes for cold smoking I try to use dust.
Like Craig said---Dust runs a bit cooler, but it also starts easier & keeps going easier, and I still have a bunch of Dust leftover from 6 years ago, from before there even was an AMNPS for pellets. I also have some Cherry Dust I saved from my Sliding Compound Miter Saw.
I use my old AMNS when I burn Dust.
You just reminded me about the old AMNS back in the good ole dust days. I forgot to mention that I use my old cage when I use dust. I've never used dust in either of my AMNPS's, but rumor has it that the dust works just fine.
The two times I've used dust, it works fine, although quite a bit initially falls out the bottom, until a little bit of a "mat" forms to keep the rest of the dust from falling through. I just put a tray underneath when filling it, and then pour the excess back into the bag.
OK, so "burns cooler" is the reason for using it for cold smokes. I would imagine it makes zero difference once the smoker is into the 140-160 degree range.
Yup----That's what they say, but I have never put Dust in my AMNPS either.
So When I tell people Dust works in an AMNPS, I usually tell them I'm going by Hearsay.
Dust works in the AMNPS for sure. I do it from time to time but usually use the dust tray.
You're a heavy-duty tech guy. You must be good if you're making a living off it.
I hate cold smoking. Can't stand it. But the cheese comes out tasting so good when I get it right that I have to keep doing it but no more than once or twice during the year.
I heat up my MES 30 to the set point or a little beyond either before or after I light the AMNPS. That way they're both ready to go in about 20-30 minutes. I never place a lit AMNPS inside a cold smoker.
Wonder how well isopropyl alcohol works on baked-in gunk inside the top vent that's built up over 4 years due to ignorance? I'll have to try it when I wheel my smoker out in the Spring.
I cooked a tri-tip roast Santa Maria CA-style over mesquite wood pellets in my MES. It was incredible. It continues to amaze me: the high quality, deelish Q that emerges from that little electric smoker.
You posts are definitely encouraging me to keep this. No matter what, based on all the feedback I've gotten, I'm going to keep trying for awhile.
Thanks. How old is yours again? If at the end of it all you're still not happy it would make sense to put it up for sale and buy something else. However, for a decent electric smoker that you might be happier with you'll pay a lot more. Check the prices for Smokin-It and Cookshack smokers. S-I are Chinese made but CS are made here. With those you might be able to find a great deal on a scratch-and-dent model. But my MES 30 has been just what I wanted for me.
Give propane a try....
It's a little over three months old. It was a gift to me. I would not mind paying a little more (or a lot more) to get something I'd be happier with. However, as I've said, I'm going to try a few more things with this before I send it over to Craigslist.
johnmeyer - Taking your time is the wise thing to do. A new smoker is going to cost more money and if you can to the point where your current smoker starts behaving itself and doing what it was built to do without having to outfit it with every gadget known to man you are good to go. Nothing wrong with an extra smoke generator like the AMNPS; they generate little heat which makes them ideal for a lot of low temp smokes. Call it a sometimes needed accessory. Good luck - Dave
If you have room for just one smoker and if you want to smoke low temp items such as fish and high temp stuff like poultry, I'd stay with what you have. I would only go propane if you do not smoke fish. That being said, I have a gasser which is dedicated for beef, poultry, pork for I don't want those smells on my Salmon. The gasser is used as my cold smoker for butter and cheese with the gas not connected.
I bought a Chargriller Outlaw many years ago and did mod after mod and at the end of the day, it did not help all that much. It could be very frustrating at times. So when I decided to get an electric smoker, I did a lot of research. The Cookshack was more than I wanted to spend. I ended up getting a Spoken-it #2 and NEVER looked back. No mods required! The only add on I bought was the cold smoking plate because it was on sale. I cold smoke salt, cheese, fish, homemade sausages, and so on. I have had it for 5 years and have genuinely tried to wear it out but to no avail.
If you can, consider the Cookshack, Smoking Tex, or my favorite, the Smoking-it #2.
Exact same results I got from my MES. No Mods needed, perfect for 6 years.
See if you think this looks OK: