SmokingMeatForums.com › Forums › Cold Smoking › Info and Practices › Old Smokey & aMAZEn
New Posts  All Forums:Forum Nav:

Old Smokey & aMAZEn

post #1 of 7
Thread Starter 

I've got an Old Smokey and have ordered aMAZEn to use in it.  The OS has a 48" dia., so I drilled 8, 1/2 dia holes around it just under the heat element.  I've got 8 1/2 sheet metal press caps for the holes, so I can open and close as many as I need for ventilation.

 

Question I have for you aMAZEn veterans is do I also need ventilation on top, by cracking open the lid or perhaps drilling holes in it also.

 

In any event, within the next few days I'll be trying some cold smoked lox and I'll let you know how it goes...and maybe some picks too...of the OS.

 

Thanks for your help...

post #2 of 7
Quote:
Originally Posted by MoSov View Post

I've got an Old Smokey and have ordered aMAZEn to use in it.  The OS has a 48" dia., so I drilled 8, 1/2 dia holes around it just under the heat element.  I've got 8 1/2 sheet metal press caps for the holes, so I can open and close as many as I need for ventilation.

 

Question I have for you aMAZEn veterans is do I also need ventilation on top, by cracking open the lid or perhaps drilling holes in it also.

 

In any event, within the next few days I'll be trying some cold smoked lox and I'll let you know how it goes...and maybe some picks too...of the OS.

 

Thanks for your help...


I don't know about an Old Smokey, but in my MES, I keep my exhaust vent open all the way for a hot smoke, and about halfway for cold smoking. I find the 3 small holes in the chip dumper, and the one drain hole in the floor (to drain pipe above back pan) to be enough incoming air.

 

 

Bear

 

post #3 of 7

I agree with Bear. Whatever kind of smoker you have you must have a top vent so the smoke can get out, and it must be open. I keep mine open 100% for hot or cold smoking.

post #4 of 7

In my SmokinTex there is a drain hole and a top vent. I keep both open 100% for both hot and cold smokes

post #5 of 7

Somebody has to be different here.  I use my 22.5 Weber kettle for cold smokes.  I have found that I can close the top vent 1/2 or even 2/3 of the way without adverse effects on the smoked cheese when using the AMNS.  Bottom vents fully open.  Other than that, my top vents are always fully open for hot smokes on the smoker and for grilling on the kettle.  Experiment and see what works best with your unit.

 

Good luck and good smoking.

post #6 of 7
Quote:
Originally Posted by Venture View Post

Somebody has to be different here.  I use my 22.5 Weber kettle for cold smokes.  I have found that I can close the top vent 1/2 or even 2/3 of the way without adverse effects on the smoked cheese when using the AMNS.  Bottom vents fully open.  Other than that, my top vents are always fully open for hot smokes on the smoker and for grilling on the kettle.  Experiment and see what works best with your unit.

 

Good luck and good smoking.


I use my Weber kettle for cold smokes as well. I use the amns with both ends lit & the top & bottom vents fully open.

 

post #7 of 7
Quote:
Originally Posted by Venture View Post

Somebody has to be different here.  I use my 22.5 Weber kettle for cold smokes.  I have found that I can close the top vent 1/2 or even 2/3 of the way without adverse effects on the smoked cheese when using the AMNS.  Bottom vents fully open.  Other than that, my top vents are always fully open for hot smokes on the smoker and for grilling on the kettle.  Experiment and see what works best with your unit.

 

Good luck and good smoking.

 

You aren't being different---You're just like the Bear!:

If I'm not mistaken, that's what Todd recommends.

The only time I ever cut my top vents down is when I cold smoke with the AMNS, as I said above.

 

Whatever works for each individual is the best way to go.

 

Bear

 

 

 

 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Info and Practices
SmokingMeatForums.com › Forums › Cold Smoking › Info and Practices › Old Smokey & aMAZEn