My first smoke using AMNPS with Qview

Discussion in 'Other' started by jeremy5431, Oct 24, 2014.

  1. jeremy5431

    jeremy5431 Fire Starter

    I stopped by the AMNPS warehouse today to get some pellets. The folks there are very friendly and helpful!

    So this is my first try, so I'm going to cold smoke black peppercorns and kosher salt.

    I see that some people here have used splatter screens to hold the peppercorns and salt. Unfortunately I forgot to pick one up today, so I was thinking about making a foil tray with an opening in the middle to allow the smoke to get to the peppercorns and salt.

    Wood: hickory
    Time: 5+

    Would it be better to hold off and get a screen?
    Last edited: Oct 24, 2014
  2. rexster314

    rexster314 Meat Mopper

    I lay out my salt and pepper on a rack lined with foil. Allows me to stir it around several times while it's in the smoker and gets the smoke distributed mo'better
  3. jeremy5431

    jeremy5431 Fire Starter

    Did you soak your peppercorns? I was going to soak them for 10 min or so.

    Sent from my iPad using Tapatalk
  4. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    How did they come out? Why and in what were you going to soak you peppercorns. I did both for 24hrs and never got enough smoke on them, I hope yours comes out. Really Curious on your peppercorns.

    A full smoker is a happy smoker

  5. jeremy5431

    jeremy5431 Fire Starter

    The bathroom remodeling job got in the way. It will be at least a wwk before I get another chance. My plan was to soak them for 30 minutes or so then smoke them for at least 5 hours. I'll probably go for 8. I'll update the thread when I do it.
  6. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Cool thanks, what were you going to soak them in??


  7. jeremy5431

    jeremy5431 Fire Starter

    Ok I decided to do my peppercorns today. I soaked them for 10 minutes and put them on the trays. I'll start with 4 hours and test guess is I'll go for 8 hours

  8. jeremy5431

    jeremy5431 Fire Starter

    Ok I'm not getting thin blue smoke but more of thin white smoke. I checked the AMNTS and there're is no flam and it looks like it's smoldering. I've closed all the vent to slow it down. Any advice for getting the white smoke to turn blue?

  9. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Maybe open your exhaust some...
  10. jeremy5431

    jeremy5431 Fire Starter

    I opened the exhaust and also the bottom vent.its about 15 degrees out. Does outside temp play a role in white smoke?

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