Alright guys, so after watching you all use your amazing tube smokers I decided to get one. For the life of me, I can't get it to stay lit. I've tried like 4 times now, put a small torch to it, got it to where there were some cherry embers going.... Then once I put it in my Treager and shut the door, out she goes. Not enough air? Any advice?
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Light it, let it flame for about ten minutes to get strong, hot embers in the pellets and then blow it out and set it in on the grate of your grill.
Possibility of damp pellets, if so nuke them in the microwave at 15 second intervals to dry them out. If you run the microwave longer you will stand a chance of igniting the pellets in your microwave.
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Originally posted by V-DAWG View PostAlright guys, so after watching you all use your amazing tube smokers I decided to get one. For the life of me, I can't get it to stay lit. I've tried like 4 times now, put a small torch to it, got it to where there were some cherry embers going.... Then once I put it in my Treager and shut the door, out she goes. Not enough air? Any advice?
Not lit well enough.
Hold torch on it until it flames.
Let it burn a few minutes.
Blow it out, and continue to blow on it, in the direction of the bottom unburned pellets. Do this until it flames up again.
A few minutes later, do it all again.
Keep doing this until you have a real big cigar-like cherry in the bottom of the row.
This could take 20 minutes or more, but once it's lit right it shouldn't go out, in fact it will be hard to separate the pellets & get it to stop.
BTW: You can be doing other preps while this is happening.
Yes, This is all worth it, when you can get 11 hours of perfect smoke, without touching it again.
On Edit: OOOPS I was talking about the 6 X 8 AMNPS, but the same goes for the Tube----You gotta get it lit much better than you think, before putting it in.
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Relite and just put it back in... More embers than this?Attached Files
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Make sure that it is lit really well. For me in my YS640, I turn the fan on without any heat to generate air flow which helps with the AMZPS burn. You could probably do something similar with your Traeger. Just a thought.
Cheers!Smokem if you got em
Yoder YS640
Weber EP-310 Gasser Grill
A-Maz-N-Pellet-Smoker (AMZNPS)
A-Maz-N-Tube-Smoker (AMZNTS)
Frogmats
Maverick ET 732
Super Fast Purple Thermopen
Deano
"May the thin blue smoke be with you"
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Originally posted by V-DAWG View PostRelite and just put it back in... More embers than this?
Hard to tell by the picture. If you hold the torch on it for 15 seconds & remove it, it will look like it's lit real good, but it is NOT.
If you take the torch away, and 3 to 5 minutes later it looks like it's lit real good, that's a different story.
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Like they said, light it to flames & let it flame for 5 - 10 minutes. If you are in a hurry you can expedite it with a blow dryer or heat gun. Once you get it lit, go at it with the blower & you will get it going very well in a minute. Also, I have had better luck lately by adding some charcoal pellets in with the wood pellets. They seem to keep burning better and they keep the wood pellets going, too. I use about 20% charcoal pellets.MES 30"
A-Maze-N pellet smoker
Weber 22" kettle
E-Z-Que rotisserie
Weber Smokey Joe
Big Weber Gasser
Cracker Smoker
UDS
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I have tried a number of thing experimenting with the dust and pellets, it boils down to air. The pellets need much more air. And some pellets burn differently from others. I needed to prop open the door at the bottom of my smoker with a screwdriver to get an efficient burn, even though I have a 3 inch damper on the door.
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Humidity in the pellets can affect burn. Try nuking them for a couple mins in a glass bowl. Keep an eye on this BTW... them spread them out to let moisture evap. I crush some charcoal into small chunks and disperse those thru the pellet trail as well.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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I have also found that after I pour the pellets in the AMNPS I pack them down pretty good with my hand. It gets them as close as you can get and it sometimes allows you to add some more pellets.
Arizona Deano
"Illegitimas Non-Carborundum!"
"Life is tough. Its tougher when you're stupid."
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Originally posted by Richtee View PostHumidity in the pellets can affect burn. Try nuking them for a couple mins in a glass bowl. Keep an eye on this BTW... them spread them out to let moisture evap. I crush some charcoal into small chunks and disperse those thru the pellet trail as well.
Never had to Nuke or heat pellets, but as soon as I get them from Todd, I pack them in empty juice jugs with wide mouth caps. I use a big funnel to fill the jugs.
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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