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Smokin with A-MAZE-N

post #1 of 10
Thread Starter 

I've read before that Meat will only absorb about 5 hours of smoke. I was just looking at the A-MAZE-N, and they do 8-11 hours. If what i've read is true, why even load it up? Or am i getting things mixed up, and I can Smoke the whole time i'm cooking?

Though it looks like an awesome product, and If it fits in my smoker, i'm going to have to pick one up. Any way to +1 my BBQ skills.

Thanks

 

Joe

post #2 of 10

I like to fill one row with one time of pellet and the opposite I load a different flavor. I like a lot of smoke on my meat and this does two things. I can get apple and oak or maybe hickory and cherry. It also gives me twice the burning ends and produces more smoke.

Good luck and happy smoking.
 

Edit: I forgot to mention. You don't have to fill the entire unit either. Just as much as you want.

post #3 of 10

If there's meat in the smoker and smoke in the smoker, the meat is absorbing smoke.

 Smoke on!

post #4 of 10

Smoke is an assortment of gases and microscopic particles...The gases that give a pink smoke ring will be unable to penetrate after a couple of hours but those flavorful particles will keep accumulating as long as smoke is present...Really long smokes, 10-12 or more hours, are common in Cold Smokes like for Bacon, but there is no reason why you can't run long smoke on a 12 hour Butt or Brisket...JJ

post #5 of 10
Quote:
Originally Posted by Chef JimmyJ View Post

Smoke is an assortment of gases and microscopic particles...The gases that give a pink smoke ring will be unable to penetrate after a couple of hours but those flavorful particles will keep accumulating as long as smoke is present...Really long smokes, 10-12 or more hours, are common in Cold Smokes like for Bacon, but there is no reason why you can't run long smoke on a 12 hour Butt or Brisket...JJ


X2 - if it is in the smoker it is getting smoke 

 

post #6 of 10

Smoke it as long as you want.  Taste it.  Adjust it for the next smoke and do it again.

 

Good luck and good smoking.

post #7 of 10

I agree with the above. As long as the meat is in the smoke it's absorbing smoke flavor.

post #8 of 10
Thread Starter 

Thanks for the responses. That being said, What would be the recommened time to keep smoke going for a brisket. Going to do one Saturday, and Would like some opinions.

post #9 of 10

That is all a matter of personal taste. Smoking, like cooking, is more of an art than a science. Agreed certain rules apply, but after that, it's all about the fun of finding a combination that fits your style/taste.  To me, the most important thing is to keep records of you attempts, times, temps, weather conditions, type of food and wood used and anything you feel is relevant. Hindsight should be 20/20, and I have CRS syndrome,  so I keep a post mortem review where I note what I would do differently next time. head-wall.gif

post #10 of 10
Quote:
Originally Posted by SmokinAl View Post

I agree with the above. As long as the meat is in the smoke it's absorbing smoke flavor.



Eppo, all things considered, some folks enjoy more smoke and some less.  I definately agree that the items will continue to absorb some smoke.  You can certainly load the  A-MAZE-N with less pellets or saw dust to fit your customized need or time limit.

 

Keeping records is a great idea though!  I swear I will remember the details, but rarely do.  So a few notes is helpful and helps keep me straight..

 

The home boss wife.gif  likes less smoke than I do so you KNOW which direction I will be heading.  Either way, your taste buds benefit.

 

Good luck either way.

 

beatdeadhorse.gif

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