Adding Smoke-Snack Sticks

[44 bbq]

Assuming you are using your Stump's for snack sticks, jerky or sausage I would suggest the AMNPS 5x8 with wood pellets to use for generating consistent smoke in the low temps needed.

Can I use wood chips or do I need to use pellets?

[merrell]

Fine chips like Luhr Jensen should work. Light them, burn a few minits, blow out the flame and let smolder. Should work.

[MossyMO]

Can I use wood chips or do I need to use pellets?

Wood chips do not work with the AMNPS 5x8. The AMNPS 5x8 also works with sawdust, but I just suggested wood pellets as they are easier to find in our experience. We do carry 9 different flavors of wood pellets.

[44 bbq]

I've never seen pellets anywhere in my area so just wanted to see what my options are.
I'll check out your site. Any idea what shipping would be to 70301 with an extra 2 lb bag of pellets?

[nickelmore]

there are a bunch of dust and pellets out there, I use to use some dust I get for 10.00 per 80lbs but with my new build it is too airtight to burn properly.

I have similar issues with the pellets but overcome it by placing my tray directly in from of my intake vent.

[MossyMO]

I've never seen pellets anywhere in my area so just wanted to see what my options are.
I'll check out your site. Any idea what shipping would be to 70301 with an extra 2 lb bag of pellets?

The shipping calculator on the site will come up higher but it will be $9 shipped in a regional rate box. We will send you a refund on the shipping difference when mailing it out.

[curious aardvark]

you can easily make a sawdust smoke generator.

something like this would be fine for snackstix as well as cheese

Or spend a little more time and make something that's good for everything from cheese to bacon.

Both of those would also work with pellets. Personally I find sawdust cheaper and more versatile. The last burn I lined the channels with fresh bayleaves, gives you a real aromatic smoke and slows the burn down slightly - think it went nearer 18 hours than 16. But I pulled the pancetta at 14 hours and went to bed lol

I still don't get all this messing about with temperatures. Just stick the smoker at 150 and leave for 5-6 hours. job done :-)

An hour at low temperature to 'dry it out'.
Surely at a slightly hiogher temperature it'll dry out quicker

I know it's fun and all messing with the temps and gives you an excuse to tend the smoker rather than do what your other half would prefer you were doing. But it's just not necessary for good stix.

[44 bbq]

For those that have a AMNPS 5x8, how does it work when placed inside of the cook chamber? I've placed wood chips in a foil pouch and in an alum pan and the chips would smolder out within minutes once the door is closed-probably due to lack of oxygen.
Not sure if this would work in my smoker.
Thoughts please.