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  • Amazen Smoker questions

    I was wondering if some of you guys that have this could offer some advice/information. I have been having trouble keeping the smoker lit in my WSM while using the pellets. I have elevated the AMNPS above the air vents, removed the water bowl, and use an empty aluminum pan to create more air space and still deflect any direct heat that may occur. My pellets are dry (I live in AZ). My next thought was to try and find a small fan I can rig either inside the unit or at a vent to keep air flowing. It just isn't getting enough oxygen.

    It has been suggested that the dust burns better with less oxygen so I was wondering a few things about that from you guys/gals that have used it.

    How many AMNPS can you fill from one pound of dust? The site says 3 cups fills it but how much in a pound?

    Anyone try mixing the dust and the pellets? In was considering a base of dust and a layer of pellets or even alternating the piles in a row to keep it going. Any thoughts on this?

    I like the way the AMNPS works, and am grateful to have the ability to cold smoke but currently I have to babysit it and make sure the smoke is flowing. I'd like to have the option of cold smoking something and actually leaving for the day if I want or even doing it overnight while I sleep.
    I rub it every chance I get!




    QUOTE = Meat Hunter

    Granted, all this is just in my head. Until I win the lotto, or my career as a stripper pays off, I'm forced to use the kitchen counter....

  • #2
    I use Bbq'r Delight pellets and never have mine go out. When you first start it, let each end burn (Flames) for 2 minutes. This will allow for ample hot embers and it should stay lit from then on.

    I just did a video on it yesterday. It demonstrates this. I will post it.
    Smoke it.. and they will come!

    Rob
    Recipes & Smokes in HD Video
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    • #3
      If oxygen and air movement is your problem in the WSM maybe a fish tank air pump with an aluminum or copper pipe feeding air to the A-MAZE-N would be easier than a fan...
      --- --- --- --- --- --- ---
      www.OwensBBQ.com

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      • #4
        Originally posted by Wingman View Post
        I use Bbq'r Delight pellets and never have mine go out. When you first start it, let each end burn (Flames) for 2 minutes. This will allow for ample hot embers and it should stay lit from then on.

        I just did a video on it yesterday. It demonstrates this. I will post it.
        I should have prefaced this thread with "In addition to what I have tried, I have followed all of the proper lighting instructions that are included with the AMNPS". I light it, let it burn for ten minutes, blow it out, and go. ;)
        Thanks for the input on the pellets though. I might have to see what is available at my local store BBQ Island. Also, I will check your vid but I see that you are not using a WSM. I believe this issue to be related more to the vertical smokers and particularly the WSM.
        Originally posted by MossyMO View Post
        If oxygen and air movement is your problem in the WSM maybe a fish tank air pump with an aluminum or copper pipe feeding air to the A-MAZE-N would be easier than a fan...
        Hmmm, I am liking this idea Mossy. I will look into the practicality of it for my situation.

        Any comments on the dust?
        I rub it every chance I get!




        QUOTE = Meat Hunter

        Granted, all this is just in my head. Until I win the lotto, or my career as a stripper pays off, I'm forced to use the kitchen counter....

        Comment


        • #5
          I use dust and you could make some dust from your pellets just to try it out

          P.S. If your going to buy dust from Todd it's a lot better buy if you get 5lbs at a time :)
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          • #6
            Originally posted by someAZdude View Post
            Hmmm, I am liking this idea Mossy. I will look into the practicality of it for my situation.

            Any comments on the dust?
            If you are sure the dust is dry it should smolder just fine as long as it has oxygen/air movement; if not try put some dust on a paper plate and nuke it a few times in the microwave on high for short 15 second intervals. Any longer and you will have a fire in your microwave!

            If you can afford adding 20º to 30º temp to your WSM use pellets. But I am assuming with Arizona temps that may not be an option.

            I have never mixed dust and pellets, maybe the hot coals from pellets will promote dust ignition?

            I am really stumped why your having issues, I would see if a neighbor or a friend has a fish tank pump just to try to see if that works... or I see Wal-Mart has them fairly inexpensive - http://www.walmart.com/ip/Aqua-Cultu...-1-ct/10532632
            --- --- --- --- --- --- ---
            www.OwensBBQ.com

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            • #7
              Originally posted by Doug S. View Post
              I use dust and you could make some dust from your pellets just to try it out

              P.S. If your going to buy dust from Todd it's a lot better buy if you get 5lbs at a time :)
              C'mon now.... Tell me your method! My thinker is not coming up with anything at the moment that wouldn't involve a blender and a pissed off wife

              Also, any idea how many full burns come to a pound of dust?
              Originally posted by MossyMO View Post
              If you are sure the dust is dry it should smolder just fine as long as it has oxygen/air movement; if not try put some dust on a paper plate and nuke it a few times in the microwave on high for short 15 second intervals. Any longer and you will have a fire in your microwave!

              If you can afford adding 20º to 30º temp to your WSM use pellets. But I am assuming with Arizona temps that may not be an option.

              I have never mixed dust and pellets, maybe the hot coals from pellets will promote dust ignition?

              I am really stumped why your having issues, I would see if a neighbor or a friend has a fish tank pump just to try to see if that works... or I see Wal-Mart has them fairly inexpensive - http://www.walmart.com/ip/Aqua-Cultu...-1-ct/10532632
              Hey Mossy, I have been using pellets. Hence the questions about dust. I haven't yet purchased the dust to try out. I do have a pump that I use to keep minnows alive while fishing so I am going to look at grabbing some copper tubing to give this a whirl though
              I rub it every chance I get!




              QUOTE = Meat Hunter

              Granted, all this is just in my head. Until I win the lotto, or my career as a stripper pays off, I'm forced to use the kitchen counter....

              Comment


              • #8
                had same issue, todd gave me a hint about putting some rubbing alcohol(could use other i guess) on the stuff right where you light it. prolly not getting hot enuff to sustain a burn.
                Charbroil SFB
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                • #9
                  AzDude: If you're just cold smoking in your WSM, you'll need all 3 of the bottom vents wide open as well as the top vent, which is what I have to do in my Kettle or the Amazn smoker will go out due to lack of air flow.
                  sigpic
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                  • #10
                    I choose my pellets by cost. At the end of the season the store want to get rid of the pellets they have on hand and sell for 1/2 off. So i use all kinds. Rite now i am using the lil devil brand and the BBQ Delight. I have never had any problem with keeping any of the brands that i use lit. I believe it has to be a air problem. I use a Water pressure tank that i used the wsm as a model to build only larger..
                    Good luck.
                    Do not go gentle into that good night. Rage, Rage against the dying of the light.

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                    • #11
                      I believe someone suggested putting the pellets in the Microwave if they possibly got damp and were not burning correctly. You might try that Just in case.
                      I should mention the reason i believe i have never had any problem with the pellets burning is the wholes on my pellet burner are a little bit larger the the Amazn.

                      good luck.
                      Do not go gentle into that good night. Rage, Rage against the dying of the light.

                      www.wedlinydomowe.com/

                      http://www.wedlinydomowe.com/sausage...ure-calculator

                      ExhaustedSpark
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                      Life Member ARRL

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                      • #12
                        I have had my Amazen smoker for a few weeks now. When I first got it I used it on a batch of Chex MIx and it worked great. But lately I was having the same problem using a 30" Masterbuilt Electric. Saturday I decided to microwave the pellets before lighting them. Put them in glass bowl and cooked on high for a min. stired them up and cooked for another 30 sec on high. When I added them to the smoker tray they were steaming. The pellets burned all the way to the end this time. I'll try moving the pellets from the outdoor shed into the climate controlled garage and see if that helps also.

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                        • #13
                          Originally posted by erain View Post
                          had same issue, todd gave me a hint about putting some rubbing alcohol(could use other i guess) on the stuff right where you light it. prolly not getting hot enuff to sustain a burn.
                          Interesting. I have no problems lighting them or getting them to stay burning for the required ten minutes with a flame. They continue to burn and put off smoke for hours before going out.
                          Originally posted by Mikey View Post
                          AzDude: If you're just cold smoking in your WSM, you'll need all 3 of the bottom vents wide open as well as the top vent, which is what I have to do in my Kettle or the Amazn smoker will go out due to lack of air flow.
                          Indeed, I have all vents wide open.
                          Originally posted by ExhaustedSpark View Post
                          I believe someone suggested putting the pellets in the Microwave if they possibly got damp and were not burning correctly. You might try that Just in case.
                          I should mention the reason i believe i have never had any problem with the pellets burning is the wholes on my pellet burner are a little bit larger the the Amazn.

                          good luck.
                          This was suggested to me by Rich previously and I think is the only suggestion that I have not tried prior to this thread. Living in an area with 20% humidity at best and storing the pellets in my garage led me to think this was unnecessary but I will try it next time anyway.
                          Originally posted by Mr-Neon View Post
                          I have had my Amazen smoker for a few weeks now. When I first got it I used it on a batch of Chex MIx and it worked great. But lately I was having the same problem using a 30" Masterbuilt Electric. Saturday I decided to microwave the pellets before lighting them. Put them in glass bowl and cooked on high for a min. stired them up and cooked for another 30 sec on high. When I added them to the smoker tray they were steaming. The pellets burned all the way to the end this time. I'll try moving the pellets from the outdoor shed into the climate controlled garage and see if that helps also.
                          See my last comment. I am going to try it.


                          I like getting this figured out but also wouldn't mind trying out the dust. Does anyone know how many full burns come from a pound of dust?

                          So, tomorrow I am going to microwave my pellets (especially because this storm just dumped some rare rain here today) and hook up a fish bubbler to push some air around
                          I rub it every chance I get!




                          QUOTE = Meat Hunter

                          Granted, all this is just in my head. Until I win the lotto, or my career as a stripper pays off, I'm forced to use the kitchen counter....

                          Comment


                          • #14
                            Great Answers Guys!
                            I am assuming that you're "Cold Smoking".....Correct?
                            You're running out of oxygen

                            Most guys put the pellet burned down on top the vents, and make sure the top vent is wide open

                            When pellets are produced, the moisture content is usually 6%-8%. By nuking them, you'll reduce the moisture content, and make them even drier. I've never had to nuke any of my pellets, but do notice they burn faster after being in a hot smoker for a little while.

                            I sent a tester to Rich, and he could not get the dang thing to burn. After a few PM's, and after he read the instructions, it turns out he was using "Cherry Pellets". For whatever reason, cherry, bourbon barrel and wine barrel pellets do not burn well on their own. You need a layer of oak, hickory or maple pellets under them, to keep them going.

                            Check you PM....I'll send you some sawdust to try


                            TJ
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                            • #15
                              Originally posted by TJohnson View Post
                              Check you PM....I'll send you some sawdust to try


                              TJ
                              damn, and not just because Todd another Minnesota guy... but i have seen time and time again, as well as personal expierience where the man takes the time to not only help with a reply, tells us the ins and outs of his products, and so many times sends out stuff just to help or satisfy curiousity.

                              Charbroil SFB
                              GOSM
                              MES
                              Dutch Ovens and other CI
                              Little Chief, Big Chief, No Name water smoker
                              Weber 22" gold, Smokey Joe, WSM 22"

                              Smoked-Meat Certified Sausage Head


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