Another AMNPS-MES Question
- Thread starter travisb
- Start date
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What I've been doing for years, is when I have food above my AMNPS that isn't in a Pan, I put a half of a foil pan upside down above it to keep drippings off of the AMNPS. You can see all the drip splatters on the Half pan in the picture:
Note: I have since found the right side of the bottom rack to be a better place for the Amazing Smoker: (In the Gen #2.5)
http://s836.photobucket.com/user/Bearcarver_2009/media/Bearcarver_2009007/IMG_0107.jpg.html
dwdunlap
Gone but not forgotten. RIP
All my problems with producing the right amount of smoke, keeping it going and making smoking meat easy. Use an Amazen tube! it fits perfect in the very bottom front of my MES gen 2. Be sure the side fill tube is pulled out a couple of inches for air intake. In the very front bottom it only takes a small sheet of foil slightly larger than the tube on the shelf above to protect from drippings. Does it get any easier than that? Sure works for me.
DWD
DWD
Depends on your taste.
Many hours of light Smoke is awesome, but even a short time of heavy smoke can give a bad taste.
I put smoke on My uncured meat the whole time it's in the smoker, unless it's in the foiled stage.
I Warm Smoke my Bacon for about 11 hours (One load in my AMNPS).
Some guys will cold smoke bacon for Days, giving it a rest over nights in between daily smoking sessions.
Bear
The tube is an exhaust baffle for my motorcycle with a small adjustable Thermaltake pc fan. I open the chip tray 1" and run the fan on its lowest setting. I have no issue with the temp or smoke using this setup. In fact, the temp stays extremely even with the fan running. The only other change I have made is adding a 12x12x1/2" granite tile on top of the burner box.
[/quote]
-------—----------------------------
Hey Smokin,
I just found this and it's way cool!
Better late than never.))
Good job!!
JD
[/quote]
-------—----------------------------
Hey Smokin,
I just found this and it's way cool!
Better late than never.))
Good job!!
JD
Last edited:
jimmy1957
Smoke Blower
- Dec 29, 2015
- 97
- 13
I like the cold smoker attachment also, No problems and you don't have to worry about lighting it or blowing out, the only thing is it doesn't smoke as long as the a-maze-n does and you have to run electric to it, I do have the a-maze-n also.
Hey MadDawg,
That's the fun of making your own, you can do whatever you like. I've done 4 hours to 20 hours for bacon(20 was way too much for me). 2-6 hours for cheese (I like 2-3).
Have fun
JD
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