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  • AMPS in a watt burner

    Tips for AMPS in a watt burner or is it just trial and error?

    If I put it close to the air intake, it is close to the diffuser and all the pellets blacken and the whole thing starts burning after about an hour.

    If I put it on the second shelf it goes out.
    Or maybe I just don't let it burn long enough before putting it in?

    Would appreciate some tips if you have them.

    I did redo the air vents...so just trial and error?

  • #2
    I don't know which Watt Burner you have, but in my Gen #1 MES, it works best on the bars to the left of the chip burner assembly.
    It can't be too close to the heating element.
    The top exhaust should be wide open.
    It needs at least a little air flow.
    But the biggest thing is it has to be lit very good before putting it in.

    Bear
    Vietnam 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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    • #3
      Fundamentals matter.



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      • #4
        Here is a works everytime thing I learned from MES guru BearCarver. Put the AMNPS to the left of the fire box on the rails. if you have the correct amnps it will fit like it was made to go there. Cause it was LOL! If you are getting a burn over from that position you are piling the pellets too high prematurely lighting the next row. If you are having problems with the pellets staying lit "and" are following the lighting directions your pellets are too moist or are cherry. Cherry is notoriously hard to keep lit. I put my pellets in the microwave for three one minute intervals giving a stir between them. Do that and you should be good.

        LOL! I swear when I started typing there were zero replies. You guys type fast !!!
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        • #5
          Yeah. Make sure there lit good. Then light em some more
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          • #6
            Homemade fridge conversion....

            Tas...mine never burns down, it catches fire before then.
            I think I just gotta find that magic spot.

            I've got the damper on the out stack wide open. Still,playing with air input side.

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            • #7
              I think part of my problem is I never let it start long enough. I get impatient and want to throw it in after 5 minutes.

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              • #8
                Sorry, just assumed it was an MES. Try the second shelf, the chunks of charcoal and microwaving the pellets. And definitely let it burn for ten minutes. You want it so that if you blow on it it flames up again.
                Weber Smoky Joe
                18" Weber Silver
                22.5" Weber Gold
                22.5" Weber Silver
                UDS X 2
                Masterbuilt 30" MES digital
                Masterbuilt MES 40" digital
                Masterbuilt cold smoke attachment
                Char-Broil Big Easy 3 in 1
                Char-Broil COS with Ron Fischer mods.
                Dual Char-Broil BBQ Bistros
                Blackstone three burner flat top
                5" AMZNPS
                Vortex x 2
                Maverick ET 73
                Maverick ET 732
                Maverick Pro Temp instant read thermometer
                Thermo Works Smoke Dual Channel Thermometer
                Pitmaster iQue 110
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                • #9
                  Originally posted by redruff View Post
                  I think part of my problem is I never let it start long enough. I get impatient and want to throw it in after 5 minutes.

                  Yup---I light mine when I'm preheating & getting things ready.
                  #1 I let it burn until the flame goes out.
                  #2 Then I blow on it at the bottom of the glowing pellets toward the unburned pellets, until it lights itself.
                  Repeat #1
                  Repeat #2
                  Repeat #1
                  Repeat #2.
                  When you have a big glowing red cherry in the bottom, put it in.
                  This sometimes takes about 20 minutes (off & on).

                  You can do other things during those steps.

                  If you want to check if you have enough air flow where you put it. Let it smoke outside of the box for an hour. If it goes out, it wasn't lit good enough. If it keeps smoking for that hour, put it in. If it goes out in there, there isn't enough air flow.

                  Bear
                  Vietnam 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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                  • #10
                    Originally posted by tenacious bee View Post
                    Sorry, just assumed it was an MES. Try the second shelf, the chunks of charcoal and microwaving the pellets. And definitely let it burn for ten minutes. You want it so that if you blow on it it flames up again.
                    No problem, and in fact, your comment got me thinking.

                    If an MES, can stay burning with just a top vent.

                    My fridge with two 1" air intakes should certainly keep burning. Leads me to believe:

                    1. I'm not letting it start long enough.
                    2. Should be able to put it on the second shelf further from the element/diffuser.

                    Update, second shelf directly above air vents, both vents 2/3 open damper full open.

                    Seems to be rolling along better now.

                    Trial and error I guess.

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                    • #11
                      Amps is rolling along good now! Thanks everyone for the replies.

                      I think I found the spot/air mixture and definitely need to let it light better.


                      Brisket is at 153 IT AT 3 1/2 hours! Everything is looking good!

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                      • #12
                        Nice!! Now email me a piece of that brsky!!!
                        Weber Smoky Joe
                        18" Weber Silver
                        22.5" Weber Gold
                        22.5" Weber Silver
                        UDS X 2
                        Masterbuilt 30" MES digital
                        Masterbuilt MES 40" digital
                        Masterbuilt cold smoke attachment
                        Char-Broil Big Easy 3 in 1
                        Char-Broil COS with Ron Fischer mods.
                        Dual Char-Broil BBQ Bistros
                        Blackstone three burner flat top
                        5" AMZNPS
                        Vortex x 2
                        Maverick ET 73
                        Maverick ET 732
                        Maverick Pro Temp instant read thermometer
                        Thermo Works Smoke Dual Channel Thermometer
                        Pitmaster iQue 110
                        sigpic

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                        • #13
                          Originally posted by tenacious bee View Post
                          Nice!! Now email me a piece of that brsky!!!

                          C'mon Vern---You can't email Brisky!!! It has to be Faxed!!!


                          Bear
                          Vietnam 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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                          • #14
                            Haha haha! Good one!

                            Sent from my SCH-I605 using Tapatalk
                            Weber Smoky Joe
                            18" Weber Silver
                            22.5" Weber Gold
                            22.5" Weber Silver
                            UDS X 2
                            Masterbuilt 30" MES digital
                            Masterbuilt MES 40" digital
                            Masterbuilt cold smoke attachment
                            Char-Broil Big Easy 3 in 1
                            Char-Broil COS with Ron Fischer mods.
                            Dual Char-Broil BBQ Bistros
                            Blackstone three burner flat top
                            5" AMZNPS
                            Vortex x 2
                            Maverick ET 73
                            Maverick ET 732
                            Maverick Pro Temp instant read thermometer
                            Thermo Works Smoke Dual Channel Thermometer
                            Pitmaster iQue 110
                            sigpic

                            Comment


                            • #15
                              Originally posted by TasunkaWitko View Post
                              This does work... perhaps quicker. MAke sure to have a nice sized hunk of charcoal at the lighting point.
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