AMAZEN Q-MATZ from A-MAZE-N Products,LLC
Now Available from A-Maze-N Products
AMAZEN MATZ are high temperature non-stick BBQ matz that provide a superior surface for smoking foods.
They are great for smoking delicate foods such as fish that can stick to the grate or rack, tear, crumble or fall through the cracks.
They are great for smoking small food such as nuts because the smoke can surround the nuts unlike if you have them in a pan.
They are great for smoking softer foods such as cheese that in warmer climates can melt and droop through the cracks in your grates or racks.
AMAZEN MATZ are made of a fiberglass mesh that is coated with Dupont Teflon.
They can be used in temperatures from -100F to +550F.
They can be used in smokers, grills using indirect heat and even your home oven.
Amazen Matz CAN NOT be used in direct flame.
AMAZEN MATZ will not pick up and odors from foods such as fish so each time they are used there will be no leftover taste transferred to the food.
Food will not stick to the matz so it makes clean up a breeze.
They can be cleaned with warm mild soapy water with very little effort.
They are dishwasher safe.
(Disclaimer, I am in no way affiliated with A-MAZE-N Products and am not being paid for this review. This is a totally honest review with no bias either way.)
I had a chance to try out the AMAZEN MATZ and decided to smoke some chicken wings. I smoke a lot of wings and they always make a mess of my racks. They will stick to the racks leaving pieces of meat and skin baked on and I have to really scrub them to get them clean. I thought chicken wings would be a good test for the matz since they can be messy and I will be smoking at a higher temperature. I usually don't sauce my wings when smoking (I inject) but for this I decided to follow Eric's (forluvofsmoke) Wild Wing recipe which includes saucing the wings. I figured adding sauce will make a bigger mess and a better test for the matz.
Upon examination I found that the AMAZEN MATZ are a tightly woven beige color fabric that is very thin and light. They are very flexible and seem to be very durable. The holes in the fabric measure 1/8" X 1/8". There is no odor to them and they have a slick feel to them.
I decided to do a comparison test so I used two racks, one with an AMAZEN MAT on it and one without. I want to see how well the mat will keep the food off the rack and I need to compare it to a plain rack used in the exact same conditions.
Here is the chicken on the AMAZEN MAT on the smoker rack:
Here is the chicken straight on the rack
After smoking the chicken wings at 130* for 30 minutes then at 225* for another 45 minutes I pulled them out of the smoker to toss them in some sauce then back in the smoker at 300* until they are done.
At this point when I took the wings off the plain rack some were slightly stuck to the rack but not too bad. There was just a little meat or skin stuck to the rack:
When I picked the wings up off the mat they were not stuck at all, there was no tug or pull they just lifted right up. There was no meat or skin stuck to the mat though there was some grease from the chicken that looked like it was cooked onto the mat a bit:
After I heavily tossed the wings in sauce they went back on the smoker at 300* for about 2.5 more hours.
When I picked up the wings from the plain rack there was a good bit of pull and I had to even slide my tongs under some of them to loosen from the rack. There was a good bit of meat and skin stuck to the rack. It would have been worse if I hadn't loosened them with the tongs and just picked them straight up.
Here is the plain rack after the sauce, you can see a lot more meat and skin stuck to it and burned on pretty good:
When I picked up the wings from the mat, again they just lifted right up with no pull, nothing stuck and I didn't have to use the tongs to loosen them There was a good bit of grease and sauce burned onto the mat but no skin or meat:
Here is the rack that was under the mat, there is a lot of grease and sauce burned onto it but no meat or skin. I think the mat actually held the sauce against the rack and allowed it to burn on and not drip off where the plain rack allowed the sauce to drip away. Though this rack looks worse than the plain rack we will see what happens during the cleaning.
This is the part I usually hate the most but this time I was looking forward to it the most, the clean up.
First the mat. I just laid it in the sink and sprayed it with my sink sprayer, I wanted to start light and see how easy it would clean without any hard scrubbing. I was very impressed that the sink sprayer took off almost all of the burned on sauce and grease. I did not scrub it at all, just sprayed it:
Just to finish cleaning to make sure it's good and clean I used a small bit of mild dish soap and just wiped it with a sponge:
Then a final rinse with the sprayer and patted dry with a towel it looks almost like new. There was a slight darkening of it and I don't know if that was from the smoke or discoloration from the heat, my guess would be the smoke. It doesn't seem to have affected it at all though. I had a small piece from when I had to trim it to fit my rack so you can see the slight discoloration that occurred:
Cleaning the racks was not as easy. I did not even try just spraying, I knew it wouldn't do anything. I use a copper scrubby pad and some dish soap to clean my racks then rinse them with the sprayer. They both took a good bit of scrubbing to get clean but I have to say even though the one under the mat looked worse it seem to clean off a little easier, not a big difference but a little easier.
I am very impressed with the AMAZEN MATZ.
The chicken didn't stick at all to it like I have had it do to the plain rack in the past and leave a big piece stuck to the rack.
The mat cleaned up almost effortlessly.
The rack under the mat seemed to clean up a slight bit easier than the one without.
I can foresee many uses for this mat and I probably won't smoke anything without it.
I can't wait to start trying different things and see what other results I will get from the mat.
Edited by S2K9K - 2/7/13 at 4:26pm